Chicken Teriyaki With Rice And Peas

Updated at: Thu, 17 Aug 2023 08:48:16 GMT

Step 1

Before you start cooking, take your chicken out of the fridge and open the packet to let it air

Step 2

Rinse the white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat

Step 3

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on)

Step 4

While the rice is cooking, slice the chicken thighs into thin strips

Step 5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 6

Once hot, add the chicken strips with a pinch of salt and cook for 6-7 min on each side or until browned all over and cooked through (no pink meat!)

Step 7

While the chicken is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 8

Combine the chopped ginger, rice vinegar, chilli flakes (can't handle the heat? Go easy!), toasted sesame oil, soy sauce and 2 tbsp [4 tbsp] brown sugar in a bowl

Step 9

Give it a good mix up – this is your teriyaki sauce

Step 10

Once the rice is done, add the blanched peas to the same pot (on top of the rice) and put the lid back on for 3 min until the peas are warmed through

Step 11

Add the teriyaki sauce to the chicken and stir to combine

Step 12

Cook for 2-3 min further or until the sauce has reduced to a sticky consistency – this is your chicken teriyaki

Step 13

Trim, then finely chop the spring onion[s]

Step 14

Remove the chicken teriyaki from the heat and add the toasted sesame seeds to the pan

Step 15

Serve the chicken teriyaki over the cooked rice and peas

Step 16

Garnish with the chopped spring onion

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