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Chicken Teriyaki with Rice

By chef Leonhard Wenzel

Juicy chicken glazed with a sweet-savory teriyaki sauce, served with rice. A quick and popular lunch.

14 min
Medium

4 min prep · 10 min cook

Chicken Teriyaki with Rice
556 kcal · per serving
Protein 42g Carbs 75g Fat 7g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Jasmine Rice 80 g
  • Soy Sauce 0.5 tbsp
  • Ginger 20 g
  • Sugar 1 tsp
  • Spring Onion 0.25 pcs
  • Sesame Seeds 1 tsp
  • Rice vinegar 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

9 steps · 10 min cook

  1. Prepare the ingredients. Prepare all the ingredients and arrange them on the work surface - we will cook them step by step 🍗✨

  2. Cook the rice. Cook the rice in twice the amount of salted water, covered, for about 15 minutes - bring to a boil, then reduce the heat to low and let it finish cooking until the water is absorbed.

  3. Chop the ginger. Peel the ginger and cut it into small dice.

  4. Slice the spring onion. Slice the spring onion into thin rounds.

  5. Cut the chicken. Cut the chicken into smaller cubes.

  6. Prepare the caramel. In a pan, let the sugar dissolve over medium heat and turn into a light caramel, about 2-3 minutes.

  7. Sear the chicken. Add the oil and chicken and stir-fry quickly over high heat for 3-4 minutes so the meat sears and gets coated in caramel.

  8. Finish the sauce. Add half of the spring onion, ginger, soy sauce, optionally vinegar and sesame seeds, and cook over medium heat for about 2 more minutes so the flavors combine.

  9. Serve. Serve with rice 🍽️✨

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