Teriyaki chicken with leek and pepper stir-fry

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget. Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt.

Method

Preheat the oven to 200C/180C Fan/Gas 6.
For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.
Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through.
To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.
Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.

Ingredients

For the chicken

1 tbsp sesame oil
1 tbsp honey
1 tbsp soy sauce
100g/3Â½oz chicken thigh meat, scored with a sharp knife

For the stir-fry

1 tbsp olive oil
1 garlic clove, thinly sliced
Â¼ leek, sliced into long thin strips
Â¼ red pepper, sliced into long thin strips

Shopping List

Teriyaki chicken with leek and pepper stir-fry

Fruit and vegetables

1 garlic clove, thinly sliced

Â¼ leek, sliced into long thin strips

Â¼ red pepper, sliced into long thin strips

Cooking ingredients

1 tbsp honey

1 tbsp olive oil

1 tbsp sesame oil

1 tbsp soy sauce

Meat, fish and poultry

100g/3Â½oz chicken thigh meat, scored with a sharp knife

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