Chicken Teriyaki

As I mentioned in my previous post, I’m back on trying to lose weight and eating a bit better. I don’t have a bad diet to be fair, but I can be guilty of eating calorific meals because they taste good and sinking a few gins! I’ve been laying off the alcohol during the week and planning (or trying to) my meals. Meal planning is so important – it stops you reaching for the bad stuff and keeps you on track. Now we have Hendricks, I find I’m much more active too as a 12 week old puppy certainly keeps you on your toes!

Some nights though, you just crave fast and dirty food. I love a Chinese takeaway (who doesn’t) but we usually have that as our Friday night treat! Last night however, I really fancied noodles. We don’t often cook Chinese at home as we just get our takeaway once a week and we’re as happy as Larry. But I thought I would try something different last night. Whenever I have cooked a stir fry in the past, I’ve always just chucked the protein in with the noodles and veg and just poured on a ready made sauce from the shop. I’m sure most people do that. Let’s face it, a stir fry is one of the cheapest and quickest meals you can cook during the week! But I think this was next level. And it’s so filling!

Teriyaki is not something I would normally order to be honest, but I wanted to try something new that would be tasty and most importantly, fast. Midweek meals are the bane of my life, constantly thinking of new things for dinner that won’t take forever to prep or cook. Well this is perfect to avoid those things! I marinated the chicken at lunchtime so when it came to cooking it, it was already done. I must admit, as it was just myself and Tom, I just bought prepped stir fry veg and added a sliced onion and some mushrooms to it, as well as straight to wok noodles. But what’s the point in faffing for ages, slicing loads of veg when you can just buy a bag for a quid! It would cost much more than that to do it myself. We both really enjoyed this and I’m so glad I did rather than falling back on old favourites, like fajitas.

Prep time – 5 minutes

Cooking time – 30 minutes


  • One chicken breast per person. Leave them whole as it will cook evenly and you can slice it when it’s cooked to make it look nice!
  • 2 tsp Chinese five spice.
  • 2 tbsp light soy sauce.
  • 1 tbsp fish sauce.
  • 2 tbsp runny honey.

I’m not actually going to write a method for this like I normally would. It’s just so simple, I just wanted to share for that reason! Literally, mix all the ingredients together in a bowl, add the chicken breasts and allow to marinade for 3+ hours. When it’s time to cook them, pre-heat your oven to 190 degrees. Transfer the chicken to an oven dish and coat them with the remainder of the marinade. Bake for 30 minutes and slice when cooked. Lay over some stir fry veg and noodles.



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