Chicken Ginger Teriyaki

Chicken Ginger Teriyaki

25 Mins

Credit must go out to Joe Wicks for this one, not only is he exercising and entertaining the nation at 9am every morning (go check out The Body Coach channel on YouTube) but some of his recipes are very quick, very easy and very tasty – this is one of his 30 minute meals that brings the Chinese take-away to your kitchen, where most have now closed their doors.

Serve this one with whatever tickles your fancy – rice, bread, noodles or just on its own in a big bowl! And if you’re not a fan of aubergine (how dare you) then replace with pretty much any vegetable, but the likes of baby corn, broccoli and sugar snap peas work well. This will serve 2 – 4 people depending on how hungry you are!

Chapter 1


  • 4 garlic cloves (more or less depending on your taste)
  • Large aubergine cut into short batons
  • 35ml soy sauce (light if you prefer)
  • A good thumb of ginger
  • 400g Chicken – I like using boneless, skinless thigh, but breast works well too
  • 150g mushrooms – I use the big breakfast ones in big chunks
  • Spring onions to garnish
Chapter 1


  1. Melt a little oil in a pan (medium high heat) and fry off the diced garlic for 30 second max. Then throw the chopped aubergine on top. After around 2 minutes add 100ml water and the soy sauce. Bring to the boil and cover with a lid, turn the heat down and simmer for 15 minutes.
  2. Whilst that’s cooking away get another pan (or wok) out and stir-fry the chicken and garlic for a couple of minutes in a little oil, add the mushrooms and stir-fry again. Make sure the chicken is cooked through!
  3. Add the chicken and ginger to the aubergine mix and serve.
  4.  Garnish with chopped spring onions.

n.b. if your aubergine mix looks like it’s getting a little dry then add a few splashes of water. Also for extra authenticity, use sesame oil.