Recipe
Teriyaki Chicken Loaded Chips
Crisp oven chips topped with sticky teriyaki chicken, spring onions and toasted sesame for an easy, flavour-packed supper.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat the oven to 220°C (200°C fan). Spread the oven chips over a large baking tray in a single layer and cook according to the packet instructions until crisp and golden.
Meanwhile, heat the cooking oil in a large frying pan over a medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through.
Add the crushed garlic and stir-fry for 30 seconds, just until fragrant.
Pour in the teriyaki sauce, soy sauce, rice vinegar and brown sugar. Let everything bubble for 2–3 minutes, stirring until the chicken is glossy and well coated.
Season the chips with salt and black pepper, then divide between plates. Spoon over the teriyaki chicken and finish with the spring onions and toasted sesame seeds.
Notes
Keep the chips in a single layer and avoid overcrowding the tray so they become properly crisp. For food safety, make sure the chicken is cooked through with no pink meat before adding the sauce.
About this recipe
Turn a bag of oven chips into a proper crowd-pleasing supper with tender chicken coated in a glossy teriyaki glaze. The sweet, savoury sauce clings to every piece, while spring onions and toasted sesame add freshness and a little crunch.
The chips cook in the oven while the chicken topping comes together in one pan, making this a quick and satisfying meal with very little washing-up. Spread the chips out well so they stay crisp, then spoon over the hot teriyaki chicken just before serving. Add an extra splash of sauce at the table if you like a more generous finish.
