Home Recipes Chicken Teriyaki & Aromatic Rice

Chicken Teriyaki & Aromatic Rice

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • 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

  1. In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar dissolves.
  2. Add the chicken and marinate for 15 mins or preferably overnight in the fridge.
  3. Remove chicken from marinade and place on around 8 pre-soaked wooden skewers, retaining left over marinade.
  4. Fry the chicken with the sesame oil to seal and place in the oven for 15 mins at 170°C.
  5. 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).
  6. Reduce left over marinade by half and keep on a low heat.
  7. When tender, remove chicken from oven and add to the warm reduced marinade, coating each chicken piece thoroughly.
  8. Gently stir the spring onion and cucumber through the cooked rice, serve with 2 chicken skewers per person, sprinkled with sesame seeds.