Simple Teriyaki Chicken

Ingredients

• 3 Tbsp peanut or rice bran oil — staple
• 1 bunch spring onions — half cut into 2cm lengths, half finely chopped
• 2 large garlic cloves, finely chopped
• 5cm piece fresh ginger, peeled and finely chopped
• 800g chicken thigh fillets, cut into 2-3cm pieces
• 1/2 cup (125ml) teriyaki sauce
• Steamed rice, to serve — staple
• (veg side) 2 heads bok choy, halved lengthways
• (veg side) 1 head broccoli, cut into florets
• (veg side) 2 cloves garlic, sliced

Method

1. Heat the oil in a wok or large frying pan until almost smoking.
2. Add the 2cm spring onion pieces, garlic and ginger. Stir-fry 2 minutes, then remove from the pan and set aside.
3. Get the pan very hot again, add a little more oil, then add the chicken in two batches. Cook 5-6 minutes per batch until browned and almost cooked through, then return it all to the pan.
4. Return the reserved spring onion mixture to the pan, pour over the teriyaki sauce and toss 2-3 minutes until the chicken is cooked and glazed.
5. Greens: heat a little oil in a second pan. Fry the sliced garlic 20 seconds, add the broccoli florets and 3 Tbsp water, cover and steam 3 minutes. Add the bok choy and toss 2 minutes until just wilted and still bright. Season.
6. Serve on steamed rice, topped with the finely chopped spring onion, with the garlic greens alongside.

Notes

- Protein-first portioning: meat set to 800g per 4 serves to land ~43g protein/serve (house rule). - Thigh is up 60% on the source's 450g, so the teriyaki, oil, garlic and ginger are scaled ~1.5x and the chicken cooks in two batches — a wok holding 800g in one go steams instead of glazing. - Bottled teriyaki is the point of this recipe — Kikkoman teriyaki marinade is the easy Woolworths option. To make your own: 1/4 cup soy sauce, 2 Tbsp mirin, 1 Tbsp brown sugar, simmered until slightly syrupy. - Chicken breast works but dries out at this heat; if using breast, cut it larger and pull it off the moment it's cooked. - Veg/staples sweep: as written this was chicken, sauce and a bunch of spring onions — effectively no vegetables — so the house Asian greens side (2 bok choy + 1 broccoli, pan-tossed with garlic) is now a real ingredient group and step, worth ~160g veg/serve and about +50 cal / +3g protein. Fresh garlic lost its "staple" marker and gained a search hint. - Want more veg still: sliced capsicum or snow peas go in with the spring onion mix at step 2.