Teriyaki Chicken

Sticky chicken packed with flavour that takes hardly any time to prepare. Who needs a takeaway when you can have this fakeaway.

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Teriyaki Chicken

Yields-17 Servings

 400 g Boneless, skinless Chicken Thighs or Chicken Breast (cut into bitesize pieces)
 60 ml Soy sauce
 2 Cloves garlic (peeled & minced)
 1 tsp Ground Ginger or 3cm piece of fresh ginger, minced
 75 g Green Beans or broccoli cut into small florets
 1 tbsp White Vinegar
 2 tbsp Orange Marmalade
 1 tbsp sesame seedsOptional
 1 Small Bunch Scallions, Chopped diagonally Optional
 200 g White Basmati Rice or Sushi Rice

1

Add the chicken to a large bowl along with the soy sauce, garlic, and ginger. Stir together then set aside for a few moments.

2

In the mean time, Toast the sesame seeds in a dry frying pan (without oil) until they begin to colour. Then tip into a bowl and set aside.

3

Put the rice into a large pan, I use a cup measure of rice and two cups of water. Allow to come to the boil and boil until almost all the water has been absorbed and you begin to see little pockets of air in the surface of the rice. Then turn off the heat and let it sit in the until ready to use.

4

You can now begin to cook the chicken. Pour the chicken and marinade into the wok or pan that was used to toast the sesame seeds. Let it bubble away for 5 -7 minutes or until the chicken is cooked, to check cut into the largest piece and check no traces of pink remain.

5

Add the green beans or broccoli and the vinegar and marmalade and cook for another 2 - 3 minutes until beans are cooked but still have crunch and a thick glossy sauce is achieved.

6

Fluff the rice in the pot, with a fork. Tip into two serving bowls or dishes and top with the teriyaki chicken. Sprinkle with the sliced scallions and toasted sesame seeds and finally, eat greedily.

Ingredients

 400 g Boneless, skinless Chicken Thighs or Chicken Breast (cut into bitesize pieces)
 60 ml Soy sauce
 2 Cloves garlic (peeled & minced)
 1 tsp Ground Ginger or 3cm piece of fresh ginger, minced
 75 g Green Beans or broccoli cut into small florets
 1 tbsp White Vinegar
 2 tbsp Orange Marmalade
 1 tbsp sesame seedsOptional
 1 Small Bunch Scallions, Chopped diagonally Optional
 200 g White Basmati Rice or Sushi Rice

Directions

1

Add the chicken to a large bowl along with the soy sauce, garlic, and ginger. Stir together then set aside for a few moments.

2

In the mean time, Toast the sesame seeds in a dry frying pan (without oil) until they begin to colour. Then tip into a bowl and set aside.

3

Put the rice into a large pan, I use a cup measure of rice and two cups of water. Allow to come to the boil and boil until almost all the water has been absorbed and you begin to see little pockets of air in the surface of the rice. Then turn off the heat and let it sit in the until ready to use.

4

You can now begin to cook the chicken. Pour the chicken and marinade into the wok or pan that was used to toast the sesame seeds. Let it bubble away for 5 -7 minutes or until the chicken is cooked, to check cut into the largest piece and check no traces of pink remain.

5

Add the green beans or broccoli and the vinegar and marmalade and cook for another 2 - 3 minutes until beans are cooked but still have crunch and a thick glossy sauce is achieved.

6

Fluff the rice in the pot, with a fork. Tip into two serving bowls or dishes and top with the teriyaki chicken. Sprinkle with the sliced scallions and toasted sesame seeds and finally, eat greedily.

Chicken Teriyaki

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