Teriyaki chicken for one

A super easy and satisfying meal for one. Double the recipe if you want leftovers, cold chicken wings taste even better the next day.


  • 6 chicken wings
  • coarse salt
  • freshly ground pepper
  • 3 tbsp. reduced-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. rice vinegar
  • ¼ c. long-grain white rice
  • 1 c. small broccoli florets
Method: Heat your oven to 200 C and arrange the wings on an aluminium-foil-lined baking sheet; season with salt and pepper. Cook for about 30 -40 minutes, turning once, until lightly browned and tender.In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.

Remove wings from the oven and brush with remaining sauce. Return to the oven, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.

Meanwhile, in a small pot, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.

Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.