About this recipe:This easy one-pan chicken teriyaki recipe is full of flavour and a healthier alternative to a Chinese takeaway. Serve with veggie fried rice for a quick and easy family friendly supper.
2 tablespoons rapeseed oil
6 skinless, boneless chicken breast fillets
180ml teriyaki sauce
180ml dry white wine
8 tablespoons orange marmalade
2 teaspoons minced garlic
1 teaspoon minced fresh root ginger
4 spring onions, cut into 1cm pieces
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Method Prep:10min › Cook:25min › Ready in:35min
Heat oil in a large nonstick frying pan over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger and spring onions in a bowl, and pour the sauce over the chicken. Cover the frying pan, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.