The recipe for rice with teriyaki chicken harmoniously fits into the gastronomic routine of both devoted fans of Asian cuisine, and just lovers of spicy and hearty dishes. One of the main advantages of this dish is that it is easy to make it vegetarian, you just have to replace the meat with your favorite vegetables.
Brown rice, chicken and green peas
A light meal for the whole family, which takes just 30 minutes or less! A healthy and satisfying treat is ideal for the weekend, when you just want to eat plenty of food.
Products Used:
- 320 g of brown rice;
- 70 g of green peas;
- 2 chicken breasts;
- 1/2 bell pepper;
- ginger, garlic;
- cooking oil.
For the sauce:
- 200 ml of chicken stock;
- 100 ml of soy sauce;
- honey to taste.
How to cook brown rice? Rinse the grains thoroughly under running water, cook for about 25-30 minutes. For additional spices, use saffron, tarragon, nutmeg.
At this time, cut the fillet and pepper into cubes. Stir all the ingredients for the sauce, marinate the chicken. In a large frying pan, heat the oil over medium heat. Fry the slices of fillet for 2-4 minutes, add vegetables and cooked rice. Stir, simmer a couple more minutes.
How to cook crispy filet in honey glaze
Crumbly rice with chicken in teriyaki sauce ... It sounds very appetizing, right? And this dish is tasty, healthy and much better than delicacies from local restaurants.
Products Used:
- 810 g of chicken thighs;
- 300 g of white rice;
- 120 ml of soy sauce;
- 100 g of brown sugar;
- 90 ml rice vinegar;
- 90 g of honey;
- 30 g of corn starch;
- sesame seeds, green onions.
Boil rice for half an hour. In a bowl, mix all the liquid ingredients of a future treat. Season the sauce with honey, brown sugar. Marinate the chicken for 2-4 hours. Grind tender meat.
Beat corn starch and water in a separate container until smooth, pour into the marinade. Simmer teriyaki until a smooth and shiny mass forms. Add meat, simmer for 5-10 minutes. Serve with cooked rice, sesame seeds and a scattering of allspice onions.
Teriyaki chicken rice - a recipe for true connoisseurs of delicious food
How to diversify a familiar dish of rice and chicken? Try adding some crunchy broccoli blossoms to the fragrant ingredients. Vitamin cabbage will not only favorably complement the taste, but will also become a bright decoration of the delicacy.
Products Used:
- 300-400 g of rice;
- 200 g broccoli inflorescences;
- 2-3 chicken breasts;
- 200 ml of chicken stock;
- 60 ml of soy sauce;
- 50 g of honey;
- minced garlic, pepper.
Cut the broccoli and meat into neat slices, lightly fry in a pan with garlic. Pour rice into the pan to the rest of the ingredients, pour the broth, soy sauce and honey. Mix thoroughly, cover the container with a lid, simmer for 25-30 minutes on low heat.
Sweet Chicken Rice Balls
Singaporean teriyaki chicken with rice is a piquant invention of Asian chefs. The “trick” of this dish is its original presentation. Balls are made from sticky rice, often adding chopped vegetables.
Products Used:
- 4-6 chicken legs;
- 250 g of brown rice.
For the sauce:
- 100 ml of soy sauce;
- 100 ml of mirin;
- 100 ml sake;
- 75 g of sugar;
- ginger, garlic.
Combine all the teriyaki sauce ingredients in a saucepan and cook for 10 minutes. Strain and set aside. Put chicken legs in the marinade, cover with cling film and leave overnight in the refrigerator. This will allow the chicken skin to “dry” so that it becomes crispy and golden.
Boil the rice. Fry the legs in a pan for 5-7 minutes. Pour the remaining marinade. Add a suspension of cornmeal and simmer over low heat to turn the liquid into a thick sauce. Season with garlic powder, ginger. Serve with a ball of rice.
Cooking in the oven: chicken with vegetables and aromatic spices
Do not know what to serve as a main course for a family feast? Try cooking teriyaki chicken with vegetables. Vitamin garnish is easy to prepare, moreover, you can safely experiment with the composition of the ingredients!
Products Used:
- 500 g of chicken thighs;
- 300 g of green peas;
- 2 zucchini;
- 2 carrots;
- 1 onion;
- 1 bell pepper;
- olive oil.
For the sauce:
- 100 ml of soy sauce;
- 20 g of corn starch;
- 1-2 cloves of garlic;
- ginger, pepper.
Cooking Processes:
- Preheat the oven to 200 degrees.
- Cut peeled vegetables into symmetrical cubes.
- Put the resulting pieces on parchment, add peas and spices.
- Take boneless chicken thighs and cut them into large pieces about 4-5 cm in size; put on a baking sheet, mix.
- Put in the oven and bake for 25-30 minutes, until the vegetables are soft and the chicken is covered with a golden brown crust.
- Stir the sauce ingredients in a saucepan, boil until sugar dissolves.
- In a small bowl, make a liquid solution, mixing warm water and corn starch, pour into the marinade.
- Continue to simmer and stir occasionally until the sauce thickens for another 5 minutes.
At the final stage of cooking meat and vegetables, fill in the mouth-watering products with thickened dressing. Tip: first chop the vegetables and make the sauce, and then start slicing the meat. So you do not have to wash the chopping board more than once.
Salad leaf diet rolls
The recipe for rice with teriyaki chicken surprises the “culinary choices” with simplicity, speed, rich taste and aroma. What you need for a diet dinner or a gala dinner with friends!
Used products (for sauce):
- 60 ml of soy sauce;
- 50 ml of mirin;
- honey, garlic, ginger.
For chicken:
- 450 g of minced chicken;
- 1 bell pepper;
- 1 zucchini;
- olive oil.
To submit:
- 200 g of cooked rice;
- lettuce leaves;
- roasted peanuts;
- cilantro, green onions.
Make teriyaki sauce: mix soy sauce, 2 tablespoons of water, mirin, honey, chopped garlic and grated ginger in a saucepan. Bring everything to a boil over medium heat. Simmer over low heat until the marinade thickens.
Fry the minced meat in olive oil, add small cubes of zucchini and sweet pepper. Mix thoroughly, pour fragrant teriyaki. Continue cooking for 5-10 minutes. On a lettuce leaf, put some rice, vegetable and meat fillings. Garnish with nuts.
Original recipe: rice with teriyaki chicken and pineapple
Coconut rice teriyaki fried chicken with pineapples and onions ... An exotic delicacy will conquer the taste of even picky aesthetes with a rich palette!
Products Used:
- 400 ml of coconut milk;
- 200 g of rice;
- 2 chicken breasts;
- 1 red onion;
- rings of fresh pineapple.
For the sauce:
- 110 ml of soy sauce;
- 50 ml of rice vinegar;
- Brown sugar;
- honey, ginger paste.
Mix coconut milk with water, boil. Add rice, cook for 10-15 minutes. Remove from heat, cover and let stand for 10 minutes. Stir the ingredients for the sauce, pickle the chicken for an hour. Fry soft meat in a pan, separately cook onions and pineapple rings.
Serve teriyaki chicken with vegetables and rice. If desired, replace the usual side dish with thin noodles.