Easy teriyaki chicken
A takeaway favourite that takes next to no time to throw together at home. Serve over fluffy white rice to soak up the delicious teriyaki sauce.
- 4 boneless and skinless chicken breasts
- 1 tsp virgin olive oil
- 110ml water
- 75ml soy sauce
- 60g brown sugar
- 1 clove garlic, minced
- White rice, cooked
In a medium skillet, cook and shred the chicken.
Combine the water, soy sauce, brown sugar and minced garlic and bring to a boil.
Add the shredded chicken.
Cover, reduce the heat and simmer for 20 minutes.
Serve over white rice.
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