Teriyaki chicken with rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken fillet into 4-5 cm pieces, chop the ginger and garlic.

Step 2

Put 250 g of thoroughly washed rice in a saucepan, add 500 ml of water, stir, bring to a boil, reduce the heat to low, cover with a lid and cook for 15 minutes, then turn off the stove and leave the rice under the lid for another 5 minutes. Then add rice vinegar diluted in it with 1 tsp. sugar and 1/2 tsp. salt, mix thoroughly with rice. The side dish is ready.

Step 3

Heat a frying pan over high heat with 2 tbsp. of vegetable oil, add chopped pieces of chicken, and stir-fry over high heat for 5-7 minutes until golden brown.

Step 4

Reduce the heat to medium, add ginger and garlic to the pan, mix well and fry for another 1 minute.

Step 5

Then add ground black pepper, chili pepper flakes, ground cinnamon, 2.5 tbsp sugar, soy sauce to the pan. Dilute the cornstarch in 100 ml of water, mix, pour into the pan, stirring, bring to a boil, then reduce the heat to low and cook for another 2 minutes.

Step 6

Before serving, sprinkle teriyaki chicken with sesame seeds, green onions and hot pepper. Serve hot with cooked rice.

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