From: Tilda Kitchen
Savour the sweet and savoury flavours of this Chicken Teriyaki with Aromatic Basmati Rice. Juicy chicken is glazed in a rich teriyaki sauce and paired with fragrant Tilda Basmati for a deliciously simple meal that’s ready in minutes.
This recipe uses:
Pure Basmati Rice 500g
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.
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