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I talk a lot about ‘weeknight meals’, but as a busy mum of two young boys, what’s for dinner is always front of mind and so I love to share the recipes that are quick and satisfying for those nights when time is limited.
Even though my work revolves around cooking and testing recipes, often all day long, I too feel that midweek dinner time pressure too. The criteria for me is simple, nourishing and something that my kids will eat! On high rotation are rice bowls which can be mixed and matched with different proteins and vegetables. It’s a totally flexible and adaptable recipe.
Today it’s a quick teriyaki chicken and a winter slaw. Teriyaki sauce, while available on supermarket shelves, is really so simple to make. Usually glazed onto the chicken with a brush, at home, I simply pour it into the pan and turn the chicken a few times to coat it. It also is great with fish and you could pan fry a piece of fish in the exact same way, adding the sauce at the end to thicken and coat before serving.
If you don’t want to make the winter slaw, some steamed grean beans or broccolini would be perfect here too, or in the warmer months, cucumber and some mixed salad leaves. I keep the dressing very simple, just some light extra virgin olive oil and vinegar, since the teriyaki sauce is quite rich and full of flavour.
