This Roast Teriyaki Chicken is a Japanese-style way to eat chicken, but healthier it’s cooked with less salt and, more importantly, spring vegetables. Young green asparagus, green beans, and small broccoli florets set the tone for this succulent dish.
First, here is the list of the different ingredients you will need to prepare this Roast Teriyaki Chicken that serves 4 people
8 skinless chicken thighs
2 carrots, sliced
a few spring onions, chopped
6 tablespoons teriyaki sauce
2 tablespoons mirin (Japanese rice vinegar)
Juice and zest of 1 lime
160g mixed baby green asparagus, green beans, and broccoli florets
1 generous handful of fresh cilantro
250g basmati rice
Now, here are the few steps you will need to follow to make this Roast Teriyaki Chicken dish, which takes 10 minutes to prepare and 35 minutes to cook.
Preheat your oven to 200°C or 400°F. Place the carrots and spring onions in an ovenproof roasting pan and place your chicken thighs on top. Pour your teriyaki and mirin sauce mixture over the dish, then add the lime juice and zest and 2 tablespoons of water. Mix well and place in the oven to roast for 30 minutes.
Meanwhile, cook your basmati rice, rinsing it well several times before cooking.
After this time, remove your dish from the oven and arrange your asparagus, green beans, and broccoli florets on top. Cover with aluminum foil and return to the oven for another 10 minutes or so, until tender.
Serve with the green onions and cilantro sprinkled on top, accompanied by the cooked basmati rice.
