Sunday, 16 June 2013

Chicken Teriyaki

This is a chicken teriyaki made with quick cooking chicken breast and a sauce that can easily be kept in the fridge for a week if you have extra. I have added some black and white rice and some easy quickly cooked vegetables to make a colourful and very tasty meal. I find because you slice the chicken once cooked a little goes a long way. I made two chicken breasts and we only ate one and saved the other for leftovers. You really don't need to eat that much meat to feel satisfied if you have so many other delicious options on the plate. 
PS. There is no reason to buy teriyaki sauce when you can so easily make it yourself!

You will need:
  • 3 cloves garlic -crushed
  • 2 tbsp honey
  • 1/3 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 heaped tbsp hoisin sauce 
  • 1 tbsp fresh grated ginger
  • 1 tsp Worcestershire sauce
  • a few drops of sesame oil
  • 2 chicken breasts
  • 1 tsp Chinese five spice powder
  • 1/2 tsp ground coriander
  • 1/2 tsp curry or garam masala spice blend
  • 1 green tea teabag
  • olive oil
  • sesame seeds
  • fresh cilantro

  • cooked rice
  • a handful of spinach - sliced thin
  • 1 red pepper -sliced thin
  • 1 red chili - chopped fine
  • 1 spring onion - sliced thin
  • mushrooms -sliced
  • broccoli- broken into small florettes

Step 1: gather all your ingredients for the teriyaki sauce.   In a small bowl add crushed garlic, honey, soy sauce, rice wine vinegar, hoisin sauce (it is used as a thickener instead of cornstarch) grated ginger (I keep mine in the freezer and grate it frozen) Worcestershire sauce and sesame oil. Mix to dissolve honey and pour into a jar. Any that you don't use can be popped in the fridge.

 I kept my teriyaki sauce in a small mason jar.

Step 2: chop any vegetables you like to accompany your chicken. This was for two people.

Step 3: butterfly your chicken breasts (slice almost through to open up like a book ) Place chicken on a sheet of wax paper (makes for easy clean up) Sprinkle on the Chinese five spice powder, the ground coriander, the curry blend and sprinkle some green tea (I used about a half of a tea bag) Try to get some of the spice mix on the other side of the meat by patting it over the spiced side of the other piece and pressing the meat over the spices that have fallen over the paper. Then place wax paper over the chicken and pound gently to flatten both pieces. This allows the meat to be cooked quickly and evenly.

Step 4: In a pan with some olive oil saute chicken on medium heat for 3-4 minutes on each side. You should get a nice browned exterior.

Step 5: Add a drizzle of teriyaki sauce and cook another minute on each side. Remove to rest while you prepare your vegetables.

I just cooked the broccoli and mushrooms in a bit of olive oil and salt and pepper for a few minutes until still crunchy. I cooked the red peppers in the same way right after.

Slice the chicken breast into thin strips and place over your rice and vegetables pour over some more teriyaki sauce and a sprinkle of fresh cilantro and some sesame seeds.

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