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This isn't exactly instant, but there's lots of it and it's very satisfying. You can get teriyaki marinade in most supermarkets now - Kikkoman is the one I use, but I'm sure there must be others. Best served with rice. Taken from the BBC Good Food Magazine.
Serves 4.
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Preheat the oven to 200°C/Gas Mark 6. Put the chicken thighs in a large roasting tin in one layer. Mix the teriyaki marinade with the ginger, honey and spring onions, then pour over the chicken, turning the pieces to coat them evenly.
Put the chicken in the oven for 25 minutes, turning halfway through. After 25 minutes, add the peppers and courgettes, turning them in the marinade.
Return the roasting tin to the oven for another 15 - 20 minutes until the chicken and vegetables are tender. Serve with the pan juices spooned over.
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