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Home Sticky teriyaki rice with chicken and sesame

Sticky teriyaki rice with chicken and sesame

Asian Chicken Rice Quick Weeknight Family Meal prep

Teriyaki chicken is the kind of dish that makes everyone at the table happy, from kids to big eaters. The sweet-and-salty sauce caramelizes beautifully in the pan, while the rice cooks perfectly in your rice cooker. No fuss with burning or watching, because the rice cooker takes care of it. You focus on the sauce, set the table and enjoy. This is weeknight cooking at its smartest.

x_ckl_recipe_markerSticky teriyaki rice with chicken and sesame Juicy pieces of chicken in a homemade teriyaki sauce, served on velvety soft white rice. This dish is quick, flavorful and perfect for weeknights. How to make sticky teriyaki rice with chicken and sesame? Main course Asian 4 servings 15 min 30 min

Rinse the rice two to three times under cold water until the water runs clear. Put the rice together with the water in the rice cooker and turn it on. The rice cooker will automatically switch to the keep-warm setting once the rice is done.
Meanwhile, mix the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger in a bowl. Stir well and set aside.
Cut the chicken breasts into even strips about 2 cm wide. Lightly season with pepper.
Heat a splash of sunflower oil in a large frying pan over medium heat. Fry the chicken strips for 5 to 6 minutes until golden brown on both sides. Work in two batches if the pan gets too crowded.
Pour the teriyaki sauce over the chicken in the pan. Stir well and let it reduce for 2 to 3 minutes over medium heat until the sauce is sticky and glossy and the chicken is well coated.
Dissolve the cornstarch in a tablespoon of cold water and stir this into the sauce if you want it a bit thicker. Let simmer gently for another minute.
Spoon the rice into deep bowls or onto plates. Top with the teriyaki chicken and sprinkle with sesame seeds and finely sliced spring onions. Serve immediately and enjoy.

Asian Chicken Rice Quick Weeknight Family Meal prep 400 g rice (e.g. jasmine or sushi rice) 550 ml water (for the rice cooker) 600 g chicken breast 60 ml soy sauce 3 tbsp honey 1 tbsp rice vinegar 1 tsp sesame oil 2 garlic cloves, finely grated 1 tsp fresh ginger, finely grated 1 tsp cornstarch Sunflower oil for frying Freshly ground black pepper, to taste 2 tbsp sesame seeds, toasted 3 spring onions, finely sliced Rice cooker Large frying pan Mixing bowl Chef's knife Chopping board Grater Wooden spoon or spatula Rice Cooker rice-cooker Deep plates deep-plate Sushi Tableware sushi-service Grater grater Spicy chicken teriyaki wok with cashew nuts foodies-spicy-chicken-teriyaki-wok-with-cashew-nuts Spicy Thai basil chicken wok foodies-spicy-thai-basil-chicken-wok Japanese rice with teriyaki salmon and pickled cucumber foodies-japanese-rice-with-teriyaki-salmon-and-pickled-cucumber Thai green curry with chicken and rice foodies-thai-green-curry-with-chicken-and-rice

Recipe

Sticky teriyaki rice with chicken and sesame

Juicy pieces of chicken in a homemade teriyaki sauce, served on velvety soft white rice. This dish is quick, flavorful and perfect for weeknights.

Course	Main course
Kitchen	Asian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Rice cooker
Large frying pan
Mixing bowl
Chef's knife
Chopping board
Grater
Wooden spoon or spatula

Ingredients

400 g rice (e.g. jasmine or sushi rice)
550 ml water (for the rice cooker)
600 g chicken breast
60 ml soy sauce
3 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, finely grated
1 tsp fresh ginger, finely grated
1 tsp cornstarch
Sunflower oil for frying
Freshly ground black pepper, to taste
2 tbsp sesame seeds, toasted
3 spring onions, finely sliced

How to make sticky teriyaki rice with chicken and sesame?

Rinse the rice two to three times under cold water until the water runs clear. Put the rice together with the water in the rice cooker and turn it on. The rice cooker will automatically switch to the keep-warm setting once the rice is done.
Meanwhile, mix the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger in a bowl. Stir well and set aside.
Cut the chicken breasts into even strips about 2 cm wide. Lightly season with pepper.
Heat a splash of sunflower oil in a large frying pan over medium heat. Fry the chicken strips for 5 to 6 minutes until golden brown on both sides. Work in two batches if the pan gets too crowded.
Pour the teriyaki sauce over the chicken in the pan. Stir well and let it reduce for 2 to 3 minutes over medium heat until the sauce is sticky and glossy and the chicken is well coated.
Dissolve the cornstarch in a tablespoon of cold water and stir this into the sauce if you want it a bit thicker. Let simmer gently for another minute.
Spoon the rice into deep bowls or onto plates. Top with the teriyaki chicken and sprinkle with sesame seeds and finely sliced spring onions. Serve immediately and enjoy.

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This dish is also great for meal prep. Make a double portion of rice and sauce, store everything separately in the fridge and you'll have a ready-made lunch or dinner the next day. The teriyaki sauce actually tastes even better the next day, as the flavors have time to develop.

Want to vary it? Swap the chicken for salmon, tofu or prawns. For extra vegetables you can stir-fry broccoli, sugar snap peas or bell pepper in the pan. With a rice cooker on your counter you can serve perfect rice as a base every time, without any fuss.

Related categories

Rice Cooker

Deep plates

Sushi Tableware

Grater

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