Teriyaki Chicken and Rice
Enjoy a quick and flavorful Teriyaki Chicken and Rice that balances the sweet and savory perfectly. Tender chicken thighs engulfed in a tangy teriyaki glaze with fluffy basmati rice will delight your senses.
Equipment
- 1 Pressure cooker for cooking rice
- 1 Skillet for browning chicken
- 1 Mixing bowl for whisking sauce
Ingredients
Main ingredients
- 200 g Basmati rice rinsed well until water runs clear
- Small knob of butter to melt in skillet for rich taste
- 1 pinch Sea salt brings out flavors
- 75 ml Light soy sauce base for teriyaki vibe
- 3 tablespoons White sugar sticky sweet touch
- 3 tablespoons Rice wine vinegar adds tang
- 2 tablespoons Mirin or dry white wine subtle depth and sweetness
- 1 tablespoon Sesame oil nutty aroma
- 3 cm Ginger peeled and finely grated
- 500 g Boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon Vegetable oil for cooking chicken
- 2 cloves Garlic finely diced
- 1 Spring onion scallion, finely sliced
- 1 teaspoon Sesame seeds white or black to sprinkle
Instructions
Instructions
- Rinse rice under cold water till water runs clear. Cook rice according to package instructions or in a pressure cooker. Set aside.
- Brown chicken in a large skillet over medium heat with butter and vegetable oil until cooked through.
- Whisk soy sauce, sugar, rice wine vinegar, Mirin, sesame oil, and ginger in a bowl until sugar dissolves.
- Pour sauce over the browned chicken in skillet, mix, and cook on low heat for 5 minutes until sauce thickens.
- Serve chicken over rice, sprinkle garlic, spring onion, and sesame seeds on top before eating.
Notes
If sauce does not thicken, stir 2 teaspoons of cornstarch with a little water and add to the sauce.