Sharon Reid


Suchef pride themselves on providing delicious ‘fast food’ packed full of nutrition. With sites dotted across the City, their fifth branch recently opened in Chancery Lane. The ethos of healthy, tasty dishes has been an instant hit, the Suchef meal range are perfect for picnics and light lunches. Try making Suchef’s Chicken Teriyaki, with this specially adapted recipe.


Serves 2


Teriyaki sauce

50g Soy sauce

250g Water

120g Soft brown sugar

20g Honey

Pinch of garlic powder

Pinch of ground ginger

10g Cornflour

2 Chicken breasts

250g Rice

Red chilli, chopped to garnish


For the chicken marinade:

10g Paprika

6g Oregano

6g Cumin

Garlic powder

50g Olive oil

Pinch of salt and pepper

 For the coleslaw:

150g Thinly sliced savoy cabbage

135g Shredded carrot

15g Sliced spring onion

40g Honey

40g Red wine vinegar

25g White wine vinegar

10g Lemon juice


Preheat oven to 180 degrees.

Mix the ingredients for the coleslaw together and then drain off the excess liquid.

Cook 250g rice, as per instructions.

Mix chicken with the marinade ingredients, ensuring an even cover. Place in oven and cook for 20 minutes. Ensure it’s cooked through before removing.

Mix together 10g cornflour with 50g water and set aside. Mix the remaining ingredients together and bring to the boil. Add the cornflour mix to the saucepan and remove from the heat, constantly whisking.

Plate up the rice, chicken and coleslaw and pour the sauce over the top. Garnish with chilli, spring onion and lime.