by Fatima Allie
Prep: 15 mins | Cook: 35 mins | Serves: 4 people
Ingredients
2 chicken breasts finely sliced / 400g chicken strips
2 small red chillies, chopped
3 springs onions, chopped – reserve 1 for garnishing
1/2 cup basmati rice
60ml teriyaki sauce
2 tablespoons olive oil
Salt and pepper
1 1/2 cups water
2 bunches steamed broccoli
Basic Easy Teriyaki Sauce
1/4 cup soy sauce, I like reduced sodium
1/2 cup water
1 tablespoon cornstarch
4-5 tablespoons honey, to taste
2-4 tablespoons rice vinegar, to taste
4 tablespoons crushed pineapple
2 tablespoons pineapple juice
1 clove garlic, minced
1 teaspoon grated ginger
1 tablespoon sesame seeds
1 tablespoon green onions
Instructions
For Sauce:
In a small pot whisk soy sauce, water, cornstarch and honey together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc.).
Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached, about 8-10 minutes. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn. It will continue to thicken as it cools so remove it before it looks to the consistency you are after.
Taste and adjust as desired. If too thick, thin with additional water to desired consistency. Sauce will thicken as it stands. If too thick simply whisk in a few tablespoons of warm water at a time until desired consistency is reached.
In a small pot, add the rice and water and boil for 10-15 minutes until most of the water has been absorbed and the rice is fluffy and soft.
In a medium-sized saucepan and over medium heat, add the 2 tablespoons olive oil. When the oil is hot, add the chicken and allow to cook for 1 minute to seal the sides.
Add the spring onions, chilli, teriyaki sauce and a little salt and pepper and cook for 4 minutes. That is all it takes folks – don’t overcook the chicken!
Drain the cooked rice and serve with the chicken, sauce and steam broccoli. Garnish with the remaining spring onion and sesame seed! Enjoy.
