Teriyaki Chicken and Rice
by Jay Wadams
Teriyaki has to be of the most addictive flavours to come out of the kitchen. Salty, sweet and sticky, it’s the perfect quick and tasty sauce for stir-fried meats. My easy recipe for Teriyaki Chicken and Rice is so quick, you can have it ready to go in the time it takes the rice to cook.
Ingredients
for the rice:
- 200 g basmati rice
- small knob of butter
- 1 pinch sea salt
for the sauce:
- 75 ml light soy sauce
- 3 Tbsp white sugar
- 3 Tbsp rice wine vinegar
- 2 Tbsp Mirin or dry white wine
- 1 Tbsp sesame oil
- 3 cm ginger peeled and finely grated
for the chicken
- 500 g boneless, skinless chicken thighs cut into bite-sized pieces
- 1 Tbsp vegetable oil
- 2 cloves garlic finely diced
- 1 spring onion scallion, finely sliced on the diagonal
- 1 tsp sesame seeds white or black
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- COOK RICE: To cook the rice combine 1 cup (250ml / 200g) rice with 2 cups (500ml) water in a medium saucepan with the butter and salt. Cover and bring to the boil then reduce the heat to the minimum and cook for 10 minutes. Remove from the heat and rest for 5 minutes before removing the lid and fluffing the rice with a fork.200 g basmati rice, small knob of butter, 1 pinch sea salt
- MAKE SAUCE: Meanwhile, whisk together all ingredients for the sauce and set aside.75 ml light soy sauce, 3 Tbsp white sugar, 3 Tbsp rice wine vinegar, 2 Tbsp Mirin, 1 Tbsp sesame oil, 3 cm ginger
- COOK CHICKEN: When you have taken the rice off the heat, heat the oil in a wok or large frying pan. Cook the chicken over high heat until browned and beginning to crisp. Reduce the heat to medium and add the garlic to the pan, stirring for 30 seconds.500 g boneless, skinless chicken thighs, 1 Tbsp vegetable oil, 2 cloves garlic
- ADD SAUCE: Pour the sauce into the pan, stir through the chicken to coat, then simmer for 4-5 minutes until thickened.
- SERVE: Remove from the heat and allow to cool for 2 minutes, then serve over the rice. Scatter with sliced spring onion and sesame seeds.1 spring onion, 1 tsp sesame seeds
Notes
If you find that the sauce is not thickening, you can help it along by stirring 2 teaspoons of cornstarch into a little water until smooth. Stir it through the chicken and sauce in the pan an dbring to a simmer. The sauce should thicken beautifully. If the sauce has reduced too much, simply add a little more water.
Nutrition
Serving: 1 bowl | Calories: 973kcal | Carbohydrates: 109g | Protein: 60g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 253mg | Sodium: 2481mg | Potassium: 848mg | Fiber: 2g | Sugar: 23g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 4mg