22 Street Lane Nursery - July 2020 Newsletter

July Newsletter

Dish of the Month

Teriyaki Chicken

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/

Ingredients

• 2 tbsp of toasted sesame oil • 6 skinless and boneless chicken thighs, sliced • 2 large garlic cloves, crushed • 1 thumb-sized piece of ginger, grated • 50g of runny honey • 30ml of light soy sauce • 1 tbsp of rice wine vinegar • 1 tbsp of sesame seeds, to serve • 4 spring onions, shredded, to serve • Sticky rice, to serve • Steamed bok choi or spring greens, to serve

Method

1. Heat the oil in a non-stick pan over a medium heat. Then add the chicken and fry for 7 minutes, or until it turns golden. 2. Add the garlic and ginger, then fry for a further 2 minutes. Stir in the honey, soy sauce, vinegar and 100ml of water. 3. Bring to the boil and cook for around 5 minutes over a medium heat. At this point the chicken will be sticky and coated in a thick sauce. 4. Scatter the spring onions and sesame seeds over the top, then serve the chicken with the rice and steamed vegetables of your choice.