Thursday, July 14, 2011
Japanese Teriyaki Chicken
After yesterday's slightly unusual post, I felt I had to bring you a winner today. This recipe is quick, easy, cheap, health AND tasty, so pretty much ticks all the right boxes (unlike Avocado Cupcakes, which don't really tick any boxes!)
This is a one-pot meal (although uses a couple of bowls along the way) and took me half an hour from start to finish (plus marinating time). You can see I put in the option of chillies OR capsicum, depending on your own taste or if kids will be eating the meal. This makes four decent serves - I hope you love it too!
500g chicken thigh fillets, diced
1/4 cup teriyaki sauce/marinade
1 tablespoon oil
1 1/2 cups jasmine rice
2 red chillies, deseeded and sliced OR 1 capsicum, chopped
2 carrots, grated
1 bunch baby bok choy or choy sum, roughly chopped
Combine chicken and marinade in a bowl. Cover and refrigerate for 30 minutes or longer, if time permits.
Heat oil in a heavy-based saucepan over medium-high heat. Add chicken, keeping any leftover marinade. Cook for a few minutes, until sealed and slightly browned. Transfer to a bowl.
Add rice to pan. Add the reserved marinade and 2 1/2 cups cold water. Bring to the boil, reduce heat to low and add chicken and chilli/capsicum. Cook, covered for 12 to 15 minutes, or until chicken is cooked through. Stir in carrot and bok choy and cook for another 2 minutes. Serve and enjoy!