Teriyaki chicken on rice
Chicken teriyaki is a real classic of Asian cuisine, slightly sweet but still spicy and the ideal combination with rice. However, the teriyaki sauce that you can get in any supermarket these days tastes much better if you make it yourself, as in our recipe. It is easy to make with just a few ingredients and is anything but time-consuming.
Preparation time 5 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 3 portions
Teriyaki chicken on rice
- 2 cloves of garlic
- 20 g ginger
- 60 g honey
- 40 ml soy sauce
- 75 ml water
- 225 g rice
- 375 g chicken breast fillet
- 2 spring onions
- 2 carrots
- 2 zucchinis
Preparation
- Cut the chicken breast into strips approx. 1 cm thick and place in a bowl. Peel the garlic and ginger. Cut the ginger into thin slices.
- Place the ginger and garlic in a blender with the soy sauce, honey and water and blend together.
- Pour the marinade over the chicken strips and mix in the bowl so that each piece is coated. Cover the bowl with cling film and set aside to marinate. Meanwhile, cook the rice according to the packet instructions.
- Cut the zucchinis and carrots into small pieces. Cut the spring onions into thin rings, separating the white from the green part.
- Fry the chicken, add the zucchinis, carrots and the white part of the spring onion, deglaze with the remaining marinade from the bowl. Season with salt and pepper to taste.
- Serve the meat and vegetables with the rice and finish with the green rings of spring onion.
