Chicken

Teriyaki Chicken and Rice

The takeaway version costs thirty dollars for a family of five. This costs a fraction of it and nobody has to drive anywhere.

What goes in

• 3 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup pineapple juice
• 4 cloves garlic, minced · 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar · 1 tsp toasted sesame oil

Stir in at the end

• 2 tbsp cornstarch
• 2 tbsp cold water
• steamed white rice, to serve
• sesame seeds and sliced spring onion

How to make it

1. Whisk the soy sauce, brown sugar, pineapple juice, garlic, ginger, vinegar and sesame oil together.
2. Lay the thighs in the pot and pour the sauce over. Lid on.
3. Low 5 hours or high 3 hours.
4. Lift the chicken out and shred or chop it. Turn the pot to high.
5. Whisk the cornstarch into the cold water, stir it into the sauce, and leave uncovered 10 minutes until it is syrupy.
6. Return the chicken, coat it, and serve over rice with sesame seeds and spring onion.