Teriyaki chicken is always a crowd please. The sweet Chinese style sauce is a hit with kiddos making it a fuss free meal that is great for leftovers as well.
2 Large Chicken Breasts, sliced thinly
1 Tbs Bicarbonate Soda
150gm Teriyaki Sauce
2 Tbs Soy Sauce
2 Tbs Water
1/2 Tsp Minced Ginger
1 Tsp Minced Garlic
1 1/2 Cups Basmati Rice, uncooked
3 Cups of water, to cook rice
1 Tbs Sesame Oil, for cooking
Choice of vegetables to serve – carrot, broccoli, beans
LET’S PUT IT ALL TOGETHER
- In a large bowl placed the sliced chicken, sprinkle over the bicarbonate soda and toss through to coat all of the chicken pieces. Place in the fridge to marinate for 1 hour. This process is called velveting – it will make the chicken tender and have a texture just like that you get from a Chinese restaurant.
- 30 Minutes before the chicken has finished marinating start to cook the rice and vegetables. I cook my rice in a rice cooker that has a layer to steam vegetables at the same time. Cook your rice and vegetables the way you normally would.
- Remove the chicken from the fridge and run it under cold tap water, being diligent not to splash water everywhere. Drain the water and pat the chicken with a paper towel. This has removed the bicarbonate soda.
- Place the chicken into a large non-stick fry pan over a high heat with 1 tbs sesame oil. Cook, stirring regularly until the chicken starts to turn golden. Combine the sauce ingredients and pour over the chicken, reduce to a simmer and allow to cook for 10 minutes. Add the cooked vegetables in so that they can get some of the flavour as well.
Serve with rice
Store leftovers in an airtight container in the fridge for 3 days.
Freezer friendly – place into an airtight freezer safe container and freeze for up to 3 months.