Chicken Teriyaki Bake

Directions

1. 1

   Preheat oven to 180°C.

2. 2

   Cut chicken thighs into quarters, or breast into six pieces.

3. 3

   Add chicken to a bowl season with pepper, 2 tablespoons soy sauce and 2 teaspoons of crushed garlic. Stir through and set aside.

4. 4

   Prep vegetables - cut zucchini in half lengthways and then into slices. Cut spring onions into rough 4cm chunks. Cut any thick broccolini stems in half and then roughly chop.

5. 5

   Arrange vegetables on a large baking/oven tray lined with baking paper. Season with pepper.

6. 6

   Make teriyaki sauce by mixing all the listed ingredients (except the water and cornflour) in a small saucepan over medium heat.

7. 7

   Mix the cornflour and water together separately and add to the saucepan.

8. 8

   Allow to sauce to bubble and thicken for a few minutes, stir it often. Remove from the heat.

9. 9

   Drizzle some sauce over the vegetables. Toss well to coat them all.

10. 10

    Add chicken to the tray and drizzle with more teriyaki sauce. Any leftover sauce can be stored in an airtight container for up to 5 days.

11. 11

    Bake for 25-30mins. The chicken will be cooked through and the vegetables will have created a sauce that is delicious served with rice or noodles.

12. 12

    Sprinkle with sesame seeds, more spring onion and enjoy!