Top-Rated Teriyaki Chicken

small saucepan with lid mandoline (optional) julienne peeler or box grater medium frypan

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Read through the recipe. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Step 2

While the rice is cooking, combine the teriyaki sauce, mirin and 2 tsp sugar in a large bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the marinade and turn to coat. Set aside to marinate for 5 mins.

Step 3

Meanwhile, using a clean board, thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion.

Step 4

Heat 1 tbs oil in a medium frypan over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Cook the chicken for 2 mins each side or until browned. Pour the reserved marinade over the chicken and bring to the boil. Cook, turning once, for 2-4 mins until the chicken is cooked through. Remove from the pan and rest for 3 mins.

Step 5

While the chicken is cooking, whisk 2 tsp rice wine vinegar, 1 tbs soy sauce, 1 tbs oil and ¼ tsp sugar in a large bowl.

Step 6

Add the cabbage, carrot, spring onion and half the sesame seeds to the dressing and toss well. Gently stir the remaining rice wine vinegar into the rice, loosening the grains with a fork. Divide the rice, chicken and slaw among plates. Drizzle the chicken with the pan sauce. Scatter with the remaining sesame seeds to serve.