Teriyaki Chicken

Kcals Per Serving: 454kcal P: 36g C: 43g F: 13g

1. Heat the oil in a non-stick pan over a medium heat.

2. Add the chicken and fry for 7 mins.

3. Add the garlic and ginger and fry for 2 mins.

4. Stir in the honey, soy sauce, vinegar and 100ml water.

5. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.

6. Scatter over the spring onions and sesame seeds.

7. Then serve the chicken with the steamed veg.

2 TBSP Toasted Sesame Oil

600g Chicken Breast (sliced)

2 Garlic (crushed)

1 Thumb-sized piece Ginger (grated)

50g Honey

30ml Light Soy Sauce

1 TBSP rice wine vinegar

4 Spring Onions (sliced)

100g Tilda Microwavable Brown Basmati Rice Per Person

Steamed Bok Choi/Spring Greens (I used 50g green beans per person)