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
- total
- Medium
- level
4 min prep · 10 min cook
What you will need
-
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.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and arrange them on the work surface - we will cook them step by step 🍗✨
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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.
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Chop the ginger. Peel the ginger and cut it into small dice.
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Slice the spring onion. Slice the spring onion into thin rounds.
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Cut the chicken. Cut the chicken into smaller cubes.
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Prepare the caramel. In a pan, let the sugar dissolve over medium heat and turn into a light caramel, about 2-3 minutes.
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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.
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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.
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Serve. Serve with rice 🍽️✨
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