TERIYAKI CHICKEN
The hardest part about this recipe is chopping up the chicken, especially if you’re anything like me and hate touching raw chicken. Does anyone else use a knife and fork to cut the packet open, lift the chicken out, and then cut it up? No skin-chicken contact for me, thank you!
The fried rice is super versatile – feel free to add in any extra veggies you have on hand.
TERIYAKI CHICKEN
This mash up of Japanese and Chinese recipes is completely unauthentic… BUT, it’s a super tasty meal and incredibly quick and easy to prepare. Give it a try!
Ingredients
TERIYAKI CHICKEN
- 1/3 cup soy sauce (80ml)
- 3 Tbsp brown sugar
- 1 1/2 Tbsp white vinegar
- 1 Tbsp cornflour dissolved in 1/2 cup cold water (125ml)
- 600 g boneless, skinless chicken thighs (1.3lb)
- 1 tsp rice bran oil
FRIED RICE
- 2 carrots
- 1 head broccoli
- 1 cup frozen, shelled edamame beans (155g)
- 2 eggs
- 2 tsp rice bran oil
- 2 x 250g microwave pouches of brown rice (2 x 8.8oz)
- 1 Tbsp sesame seeds
Instructions
PREPARE TERIYAKI SAUCE
Whisk together soy sauce, brown sugar and vinegar. Remove 3 Tbsp of the sauce into a small bowl - this is for the fried rice. Add dissolved cornflour into remaining sauce and stir to combine.
PREPARE INGREDIENTS
Dice chicken into cubes and season with salt and pepper. Dice carrots and broccoli into small pieces.
COOK CHICKEN, VEGGIES AND RICE
Heat oil in a medium-large frying pan over a medium-high heat and cook chicken, stirring occasionally, until browned all over and virtually cooked through.
While chicken is cooking, microwave carrots, broccoli and edamame beans for 3 1/2 minutes, until tender. Microwave rice for 2 minutes (or according to instructions on the packet).
Pour the sauce with the cornflour over the cooked chicken, turn the heat down to low and simmer until thickened while you cook the remainder of the meal.
MAKE FRIED RICE
Whisks eggs with a fork. Heat 1 teaspoon oil in a large wok over a high heat. Add eggs and cook until scrambled. Remove from the pan onto a small plate. Add remaining teaspoon of oil followed by the cooked vegetables and stir fry for a couple of minutes, until they start to brown. Add rice and sauce (set aside in step 1) and stir fry for 1-2 minutes. Stir through egg.
SERVE
Serve teriyaki chicken and sauce on top of fried rice and sprinkle with sesame seeds.
Recipe Notes
WINE MATCH: A Sauvignon Blanc balances the salty flavours nicely.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce and gluten-free cornflour.
INGREDIENT SWAP: The veggies in the fried rice can be swapped with any veggies you might have sitting in your veggie drawer that need to be used up. Frozen peas are a good substitute for edamame beans.
STORING AND REHEATING: Store individual portions in the refrigerator. Reheat in the microwave as required.
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2 Comments
I made this last week and was so happy with how it turned out! Who knew teriyaki sauce was so easy to make!
Thanks for your feedback 🙂 I made this recipe up one night when I was really short on time (and ingredients) and was also surprised at how well it turned out, given how easy it is!