Chicken teriyaki and steamed white rice
Chicken teriyaki is a simple Asian recipe that doesn’t require so much work. It takes nothing more than 25 minutes to cook up this meal. This meal can also pass for those who intend to go on a diet because it is packed with just the right amount of protein and vegetables.
Ingredients
Chicken breast, basmati rice, olive oil, soy sauce, honey, brown sugar, sesame oil, ginger, garlic powder, corn starch, bell peppers, carrots, broccoli (optional), white onions., seasoning cubes, black pepper and salt.
Recipe
· Wash rice in cold water and keep repeating the process until the water is clear, drain in a large fine-mesh sieve.
· In a pot of boiling water, add the rice and allow to boil for 5 to 7 minutes without covering the pot until steam holes and grains on the surface begin to look dry.
· Lower the heat to a minimal, then cover the pot with a tight lid and let simmer for 15 minutes.
· Remove rice from heat and let it stay covered for 5 minutes, then gently fluff the rice with a fork.
· In a large wok heat, up some oil, then add chicken, seasoning cubes and black pepper and allow to cook until slightly brown.
· Add chopped bell peppers, carrots and stir-fry for a minute.
· As the chicken and veggies simmer, whisk together teriyaki sauce mixture (water, soy sauce, brown sugar, honey, ginger, and garlic powder). In a small bowl, mix a tablespoon of cornflour with water and keep aside.
· Pour teriyaki sauce in the wok and allow cook for a minute and then add corn flour mixture. Stir and allow the sauce cook and simmer until it thickens.
· Serve hot with cooked steamed rice.