Chicken Teriyaki with Rice

Name: Chicken Teriyaki with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: 320 g short-grain rice; 450 ml water; 600 g chicken; 80 ml soy sauce; 80 ml mirin; 2 tablespoons cane sugar; 1 teaspoon ginger; 2 cloves garlic; 1 tablespoon rapeseed oil; spring onion; sesame seeds

Jakub SýkoraStir-fryJapanese Cuisine x se líbilo

Chicken teriyaki with fluffy rice is one of the most popular homemade dishes in Japanese cuisine, juicy meat in a glossy sweet-savory sauce ready in 40 minutes. The recipe relies on quick preparation and proper reduction of the sauce made from soy, mirin and cane sugar, which you simmer until it coats the meat in a shiny glaze. Finish by scattering spring onion and sesame, then serve right away while the rice is hot.

Příprava: 15min

Vaření: 25min

CELKOVÝ ČAS: 40min

Step by step process

Rice

1
Chicken teriyaki starts with well-prepared rice. Rinse it several times in cold water until it runs almost clear. Then let it drain in a sieve for about 10 minutes.
2
Put it into a saucepan and pour in the measured water. Bring it to a boil. Then cover the pan and cook over low heat for about 12 minutes.
3
Take the saucepan off the heat and keep the lid on. Let the rice rest for another 10 minutes so it stays tender, moist, and holds its shape.

Chicken and Sauce

4
In a bowl, whisk together the soy sauce, mirin, and brown sugar. Add the finely grated ginger and crushed garlic. Whisk until the sugar dissolves as much as possible.
5
Pat the chicken thigh fillets dry and cut them into larger bite-sized pieces. Sear them in a well-heated pan with oil for 3 to 4 minutes on each side. Teriyaki meat needs a nice crust.
6
When the chicken is nearly cooked through and nicely browned, pour in the prepared sauce. Reduce it over medium heat for 2 to 4 minutes until it thickens and turns glossy.

Serving

7
Fluff the cooked rice and divide it among bowls. Arrange the chicken on top with all the reduced sauce from the pan.
8
Sprinkle with sliced spring onions and sesame seeds. Serve right away, while the sauce is glossy and the rice is still hot.

More tips:

Chicken thigh fillets are better for teriyaki than chicken breast because they stay juicy even after high-heat searing.

Reduce the sauce only until it leaves a brief trail behind the spatula in the pan, because it will thicken slightly more after you take it off the heat.

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