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10 Minute Sticky Teriyaki

10 Minute Sticky Teriyaki. Super speedy fakeaway, so easy to make perfect for when you're craving a Chinese!

Serves: 4 Time: 10 minutes



Fresh Ingredients

  • 200g Mangetout, halved

  • 600g Chicken Thighs, cut into strips

  • 1 Lime, zested and cut into wedges

Other Ingredients

  • 1 Thumb-sized Piece Fresh Ginger, grated

  • 2 Tablespoons Toasted Sesame Oil (or use Olive)

  • 3 Tablespoons Soy Sauce

  • 2 Packs Microwavable Basmati Rice or Noodles

  • 1 Tablespoon Veg Oil

  • 2 Tablespoons of either Honey or Brown Sugar

  • 1 Tablespoon Toasted Sesame Seeds (optional)

  • 1/2 Teaspoon Dried Chilli Flakes (optional)


  1. Boil a full kettle. Heat a large non-stick pan over high heat. Add the veg oil, when hot add the chicken and cook for 7-8 minutes until browned all over.

  2. Cook the rice per pack instructions.

  3. Next, pop the mangetout in a small pan with boiling water on top, leave to boil gently until just tender. Remove, drain and set aside.

  4. Meanwhile, combine the ginger, zest, lime juice, chilli flakes, sesame oil, soy and honey/sugar. Mix well and pour over the cooked chicken allowing the sauce to thicken for 2 minutes.

  5. Serve the chicken on a bed of rice and mangetout, and a sprinkling of sesame seeds on top!


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Hope you loved it!

Rosie ❤️


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