Teriyaki chicken with basmati rice, sesame and spring onions
Ingredients
- 450 g chicken fillet
- 200 g rice, eg basmati
- Salt, to taste
- Pepper, to taste
- 1 piece of ginger
- 2 cloves of garlic
- 80 ml soy sauce
- 60 ml brandy vinegar
- 1 tsp sesame oil
- 1¹⁄₂ tbsp honey
- 2 tsp cornstarch
- 1 tbsp olive oil
- 1 tsp sesame
- spring onions, to taste
Utensils
- pot
- knife
- cutting board
- garlic press
- pan
- mixing spoon
- bowl
Instructions
- Bring the rice to a boil in a saucepan.
- Let it simmer for about 12-15 minutes over medium heat.
- Cut the chicken fillets into pieces and season with salt and pepper.
- Approx. 1.5-2 Finely chop an inch piece of ginger.
- Press the garlic through the press.
- Mix together the soy sauce, vinegar, sesame oil, honey, garlic, ginger and cornstarch.
- Heat the olive oil in a pan.
- Cook the chicken over medium-high heat Fry for about 10 minutes. Stir constantly.
- Add the sauce, reduce the heat and cook for about 5-7 minutes until the sauce thickens.
- Pour the basmati rice into a bowl to serve.
- Place the teriyaki chicken fillets on top of the rice and add Sprinkle with sesame seeds and chopped spring onions.
Fresh ginger can be replaced with dry. ¹⁄₂ – 1 teaspoon is enough.
