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Orange Chicken Teriyaki

Preparation Time
30mins
Cooking Time
25mins
Level
Easy
Serves
4
Bites
2
Ingredients

4 chicken fillets

60ml soy sauce

80ml freshly squeezed orange juice

4 tsp honey

1 tsp fresh ginger, grated

1 tsp sesame oil

8 scallions

40g sesame seeds, lightly toasted

low cal spray oil

Method

Serves 4

2 Bites per serving

In a large bowl, whisk together the soy sauce, ginger, honey, orange juice and sesame oil.

Dice the chicken fillets and place into the bowl with the teriyaki marinade. Cover and allow to sit for 20-30 mins.

Heat a large non-stick pan over medium-high heat and spritz with low cal spray oil.

Remove chicken from marinade with a slotted spoon, leaving the marinade in the bowl.

Add chicken to the hot pan and sauté, stirring occasionally until cooked through.

Remove pan from heat and put the  chicken in a bowl to rest.

Pour reserved marinade into the pan, add reduce over a medium heat.

Once thickened, add the chicken back to the pan and stir to combine.

In a dry pan, slightly toast the sesame seeds.

Serve with ¼ plate basmati rice, topped with chopped scallions and sprinkled with toasted sesame seeds.

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