Teriyaki Sesame Glazed Chicken Thighs
with Roasted Potatoes, Young Pea Pods and Green Beans
- Soya
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, it's used to glaze seared chicken thighs, which are then served up with roasted potatoes and green beans.
Ingredients
450 grams
Potatoes
150 grams
Green Beans
1 unit(s)
Garlic Clove
½ unit(s)
Lime
4 unit(s)
British Chicken Thighs
80 grams
Young Pea Pods
75 grams
Teriyaki Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans.
Peel and grate the garlic (or use a garlic press).
Cut the lime into wedges (see ingredients for amount).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when the potatoes have 10 mins left to cook, add the young pea pods and green beans to the same tray and toss to coat in the oil (add another drizzle of oil if needed).
Roast until tender, 8-10 mins.
Once the chicken is cooked, add the teriyaki sauce, sesame seeds and garlic to the pan. Spoon the mixture over the chicken and cook until sticky, a further 2-3 mins.
Once cooked, remove the pan from the heat and squeeze over the lime juice.
Serve the chicken between your plates with the roasted veg alongside. Drizzle over any remaining sauce in the pan.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The teriyaki glaze is a real highlight, coating the chicken beautifully and delivering a rich, satisfying flavour. Some found the sauce a little rich or overpowering, so consider using slightly less if you prefer a lighter finish.
- Ease of prep: Most found this quick and straightforward to pull together, with clear steps and minimal hands-on time.
- Suggestions: The potatoes and vegetables often need longer than the recipe states, so allow extra time and season them well. Squeezing the lime over at the end helps balance the richness of the sauce, and serving with rice instead of potatoes works well if you prefer.
- Portions: The chicken portions can feel on the small side, particularly as thighs shrink during cooking, so you may want to add an extra thigh per person if feeding hungry adults.
