Vickys Baked Teriyaki Chicken, Gluten, Dairy, Egg & Soy-Free

• 4 boneless chicken breasts
• 120 grams rice of choice to serve
• 4 spring onions / scallions, sliced
• 1 handful sesame seeds
• 60 ml tomato ketchup
• 3 1/2 tbsp Vickys Soy-Free Soy Sauce from my profile
• 2 1/2 tbsp rice vinegar
• 2 1/2 tsp garlic, finely chopped
• 2 tsp ginger, finely chopped
• 3/4 tbsp Vickys Sunflower Butter from my profile or smooth peanut butter
• 2 3/4 tsp sesame oil
• 1/2 tbsp treacle/molasses
• 1/2 tsp sweet thai chilli sauce

1. Mix the marinade ingredients together in a rectangular dish
2. Coat both sides of each piece of chicken in the marinade, cover and refrigerate for 6 - 8 hours
3. Remove from the fridge 20 minutes before cooking while you preheat the oven to gas 6 / 200C / 400F
4. Put the chicken onto a lined baking tray and bake for 25 - 30 minutes until cooked through.
5. Insert a knife into the thickest part of the breast and if the juices run clear it's done
6. While the chicken is baking put the rice on to cook as per package instructions and toast the sesame seeds in a dry frying pan or under the grill briefly until golden
7. Serve the chicken over the rice with some sliced spring onion and toasted sesame seeds sprinkled over the top

chicken breasts, rice, spring onions, handful sesame seeds, tomato ketchup, soy sauce, rice vinegar, garlic, ginger, butter, sesame oil, molasses, sweet thai chilli sauce

Taken from cookpad.com/us/recipes/349993-vickys-baked-teriyaki-chicken-gluten-dairy-egg-soy-free (may not work)