Teriyaki chicken and rice tray bake recipe from www.todosamanlastetas.com
Description
Teriyaki chicken rice is a classic Japanese dish that is both easy to make and delicious. It consists of tender chicken pieces that are marinated in a sweet and savory teriyaki sauce and then pan-fried to perfection. The chicken is then served over a bed of fluffy white rice, making for a hearty and satisfying meal.
Prep Time
The prep time for this dish is minimal, with only around 10 minutes needed to prepare the chicken and sauce. You will then need to allow the chicken to marinate for at least an hour, so plan accordingly.
Cook Time
The cook time for this dish is around 20 minutes, with about 10 minutes needed to cook the chicken and another 10 minutes needed to cook the rice.
Ingredients
For the teriyaki sauce, you will need: - 1/2 cup soy sauce - 1/4 cup brown sugar - 1/4 cup honey - 1/4 cup rice vinegar - 1 tablespoon sesame oil - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 tablespoon cornstarch - 1/4 cup water For the chicken and rice, you will need: - 4 boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons vegetable oil - 2 cups cooked white rice - Sliced green onions and sesame seeds for garnish
Equipment
For this recipe, you will need a large mixing bowl, a whisk, a large skillet or wok, and a rice cooker or pot with a lid.
Method
1. In a large mixing bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until well combined. 2. Add the chicken pieces to the bowl and toss to coat in the sauce. Cover the bowl with plastic wrap and refrigerate for at least an hour, or up to overnight. 3. When ready to cook, heat the vegetable oil in a large skillet or wok over medium-high heat. 4. Add the marinated chicken pieces to the pan and cook, stirring occasionally, until browned on all sides and cooked through, about 8-10 minutes. 5. While the chicken is cooking, prepare the rice according to package instructions in a rice cooker or pot with a tight-fitting lid. 6. In a small bowl, whisk together the cornstarch and water until smooth. 7. Once the chicken is cooked, pour the remaining marinade into the pan and bring to a simmer. 8. Add the cornstarch mixture to the pan and stir until the sauce thickens and coats the chicken, about 1-2 minutes. 9. To serve, spoon the cooked rice onto plates or bowls and top with the teriyaki chicken. Sprinkle with sliced green onions and sesame seeds for garnish.
Notes
- Be sure to marinate the chicken for at least an hour, or up to overnight, for maximum flavor. - You can also use chicken thighs instead of chicken breasts if you prefer. - If you don't have rice vinegar, you can substitute apple cider vinegar or white wine vinegar.
- To make this dish even easier, you can use store-bought teriyaki sauce instead of making your own. - For a healthier version, use brown rice instead of white rice and reduce the amount of sugar in the teriyaki sauce. - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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