TERIYAKI CHICKEN WITH RICE
This is a simple and tasty Japanese dish which is quick to make and serve.
Equipment
- 1 frying pan for the chicken
- 1 Saucepan for the rice
- 1 Saucepan for the vegetables
Ingredients
- 2 tbsp toasted sesame oil
- 6 skinless and boneless chicken thighs sliced
- 2 large garlic cloves crushed
- 1 thumb-sized piece ginger grated
- 50 g runny honey
- 30 ml light soy sauce
- 1 tbsp rice wine vinegar
- To serve with
- 1 tbsp sesame seeds
- 4 spring onions shredded
- 250 g of rice you can use sticky or long grain rice
- 1 packet steamed bok-choi or spring greens
Instructions
- Start the rice cooking by frying it in a little oil. This cooks off the starch and you end up with lovely, separated rice. If you are using sticky rice, follow the instructions on the packet.
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and vegetables.
Tried this recipe?Let us know how it was!