Easy Chicken Teriyaki

Name: Easy Chicken Teriyaki
Cuisine: Asian
Ingredients: 2.5 (592ml) cups of water; 2.5 (450g) cups short grain rice; 2 lbs boneless (907g) skinless chicken thighs, cubed into bite-size pieces; 3/4 cup (177ml) pineapple juice; 3/4 cup (177ml) dark soy sauce; 3 tablespoons (42g) rice vinegar; 1/2 cup (110g) light brown sugar; 2 Thai chilies, thinly sliced; 2-inch knob ginger; 3 tbsp (40 gr) vegetable oil; 1 tablespoon (9g) corn starch; 1 tablespoon (12g) water; 2 cloves, very finely chopped garlic

6 steps

A perfect chicken teriyaki plate lunch is undeniably the perfect mixed plate. Especially when it has homemade katsu in there too. INGREDIENTS: Serves 4 portions Rice: 2.5 (592ml) cups of water 2.5 (450g) cups short grain rice Macaroni Salad: 1lb (454g) macaroni salad 2 cups (440g) mayonnaise 2 carrots, grated 2 celery stalks, finely diced 3 cloves garlic, grated 2 tablespoons (28g) apple cider vinegar 1 tablespoon (12g) shirodashi 2 green onions, thinly sliced for garnish salt and pepper to tast

Updated at: Wed, 16 Aug 2023 20:05:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3749.5 kcal (187%)

Total Fat80.3 g (115%)

Carbs511.6 g (197%)

Sugars129.2 g (144%)

Protein229.1 g (458%)

Sodium11562.6 mg (578%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Rice

592mlwater

450gshort grain rice

Chicken Teriyaki

907gboneless skinless chicken thighs

cubed into bite-size pieces

¾ cuppineapple juice

¾ cupdark soy sauce

42grice vinegar

½ cuplight brown sugar

2thai chilies

thinly sliced

2 inginger

ch, knob

3 Tbspvegetable oil

9gcorn starch

12gwater

2 clovesgarlic

very finely chopped

Instructions

Step 1

Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.

Step 2

In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight,

Step 3

Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat, and add enough oil; once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest.

Step 4

Remove all the chicken from your wok and reserve. Add all your marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together corn starch and water; whisk until homogenous, and add ½ of your slurry to the sauce to thicken. Add more if necessary.

Step 5

Add all your chicken back to your wok, toss to coat, cut the heat and add garlic. Toss to coat and reserve.

Step 6

Add 2 scoops of rice to a plate using an ice cream scoop. Next, add a big dollop of your teriyaki chicken and garnish with green onion.