Teriyaki Chicken With Ginger Chive Rice

Submitted by AmandaInOz

"From Australian Better Homes and Gardens. Note: this recipe does not use store bought teriyaki sauce. Cooking time does not include marinating time."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 (170 g) chicken breasts, skin on
• 1⁄4 cup soy sauce
• 2 tablespoons sake
• 1 1⁄2 tablespoons mirin
• 1 1⁄2 tablespoons soft brown sugar
• 3 teaspoons fresh ginger, finely grated
• 1 1⁄2 cups long-grain rice
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons oil

directions

1. Lay the chicken breasts out between 2 sheets of plastic wrap and beat to 1cm thick.
2. Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once.
3. Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve.
4. Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large, deep frying pan and cook the chicken, skin-side-down, over medium heat for 4-5 minutes, or until the skin is crisp. Turn and cook the other side for 4 minutes, remove from the pan (the chicken should be not quite cooked).
5. Add the reserved marinade and 1/4 cup water to the pan and scrape up any sediment. Bring to the boil over high heat, then return the chicken (skinside up) with any juices to the pan. Cook for 5-6 minutes, or until just cooked, turning once to coat.
6. Divide the rice among four plates and place the chicken (either whole or sliced on the diagonal) on top. Drizzle with a little sauce, and serve with steamed Asian greens.

Reviews

[Maito]

A very juicy and flavorful chicken, with great rice (we used brown rice). What a wonderful idea to add chives and ginger. This opens doors for adding other ingredients too. I liked the sauce better on the rice than the chicken (I saved half the marinade initially for the sauce instead of cooking what had been on raw chicken).

 

[Carolynn Ds]

This is extremely good!! Rice is fabulous. Easy to fix. Next time I will double recipe for rice.

 

[Sydney Mike]

Followed your ingredients & directions to the letter & was able to serve up a GREAT TASTING CHICKEN DISH, one of the best teriyaki chicken I've every had! Was a little hesitant with the sake & rice wine, but, not to worry, 'cause they're great in this recipe! Thanks for sharing a great keeper! [Tagged, made & reviewed in Beverage Tag]

 

[Debber]

I agree with an earlier reviewer that this recipe brings out the MMMMM's! I knew I'd like this recipe as soon as a I read the ingredients (I love chicken teriyaki), but this was even BETTER than I expected! I would've never thought to add brown sugar (or any sugar) to a teriyaki recipe, so that must be the secret ingredient. Works for me! I used boneless, skinless breasts, and I also included some of the chive flowers in the rice which looked gorgeous (however I don't have the picture to prove it since DH insisted we "eat now!"--sorry!). *ZWT4 Asian*

 

[Dr. Jenny]

Loved this dish! The chicken was moist and full of flavor and made a nice sauce, which I enjoyed dipping the rice into. The only variation we made to this recipe was to cook our rice (Jasmine) in a rice cooker and then add the chives and ginger as it was close to being ready. This seemed to work. Thanks for posting and I would definitely make this recipe again. Made for Asian Forum's soy tag 4/08.