Chicken Teriyaki & Aromatic Rice
- 31 - 60 Minutes
- Serves 4
- 300g Tilda Pure Basmati Rice
- 150ml light soy sauce
- 75ml mirin
- 50ml rice wine vinegar
- 50g brown sugar
- 1 tbsp garlic (chopped)
- 2cm fresh ginger (peeled, ½ sliced, ½ grated)
- 4 chicken breasts (cubed)
- 1 tsp sesame oil
- 600ml water
- 100g spring onions (thinly sliced)
- 100g cucumber (chopped)
- 1 tbsp toasted sesame seeds
In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar dissolves.
Add the chicken and marinate for 15 mins or preferably overnight in the fridge.
Remove chicken from marinade and place on around 8 pre-soaked wooden skewers, retaining left over marinade.
Fry the chicken with the sesame oil to seal and place in the oven for 15 mins at 170°C.
Meanwhile, in a large pan put the sliced ginger with the rice and water. Bring to boil, reduce heat, cover and simmer until the water absorbs (10-12 minutes).
Reduce left over marinade by half and keep on a low heat.
When tender, remove chicken from oven and add to the warm reduced marinade, coating each chicken piece thoroughly.
Gently stir the spring onion and cucumber through the cooked rice, serve with 2 chicken skewers per person, sprinkled with sesame seeds.