Chicken teriyaki recipe
Whip up this chicken teriyaki recipe for friends and family and they’re sure to be impressed. It’s so tasty and full of flavour!
Teriyaki is a WHL fave. So, this week, to celebrate National Rice Week, we’re cooking up a storm with this delicious chicken teriyaki feast!
Ingredients (serves 3-4)
150ml light soy sauce
75ml mirin
50ml rice wine vinegar
50g brown sugar
1tbsp garlic (chopped)
2cm fresh ginger (peeled ½ sliced, ½ grated)
4 chicken breasts (cut into 2cm cubes)
1tsp sesame oil
300g Tilda Pure Basmati Rice
600ml water
100g spring onions (thinly sliced)
100g cucumber (chopped)
1tbsp toasted sesame seeds
Method
In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar has dissolved.
Add the chicken and marinate for 15 minutes or preferably overnight in the fridge.
Remove the chicken from the marinade and place on pre-soaked wooden skewers (makes 8), retaining left over marinade.
Fry the chicken on both sides with the sesame oil until sealed and place in the oven for 15 minutes at 170°C.
Meanwhile, in a large pan, put the sliced ginger with the rice and water. Bring the water to boil, reduce to a low heat, cover and simmer until the water is absorbed (10-12 minutes).
Reduce left over marinade by half and keep on a low heat.
When tender, remove the chicken from the oven and place back into the warm reduced marinade, ensuring that each chicken piece is coated thoroughly.
Gently stir the spring onion and cucumber through the cooked rice, and serve with 2 chicken skewers per person and sprinkle with sesame seeds to garnish.
Recipe courtesy of National Rice Week
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