Chicken Teriyaki with Rice and Vegetables is a delightful dish that brings together tender chicken, vibrant vegetables, and fluffy rice all enveloped in a rich, savory teriyaki sauce. This recipe is a perfect choice for a quick and satisfying meal that will please the whole family. With its balance of protein, carbs, and vegetables, it’s not only delicious but also nutritious.
Ingredients
- 500 g (17.6 oz) chicken thigh fillet
- 200 g (7 oz) sugar snap peas
- 200 g (7 oz) white rice
- 60 ml (2 oz) soy sauce
- 2 cloves garlic
- 1 red chili pepper
- 1 broccoli
- 1 bunch spring onions
- 1/2 carrot
- 2 tbsp brown sugar
- 1 tbsp ginger syrup
- 1 tsp sesame oil
- Sunflower oil (for cooking)
- Salt (to taste)
Directions
- Cut the chicken thigh fillet into bite-sized pieces and sprinkle with salt. Sear the chicken in sunflower oil in a large pan over medium heat until it changes color, about 5-7 minutes.
- Finely chop the red chili pepper and garlic, then add them to the chicken in the pan and sauté for an additional 1-2 minutes until fragrant.
- Add the white rice and 500 ml (17 fl oz) of water to the pan, mixing well to combine. Cover the pan with a lid and let it simmer for 10 minutes on low heat.
- Meanwhile, prepare the vegetables. Cut the broccoli into flowerets, slice the carrot into thin rings, and chop the spring onions.
- In a small bowl, mix together the soy sauce, brown sugar, ginger syrup, and sesame oil to create the teriyaki sauce.
- After 10 minutes, carefully remove the lid and stir the rice mixture briefly.
- Layer the broccoli, sugar snap peas, carrot, and spring onions on top of the rice. Cover the pan again and steam the vegetables for another 10 minutes.
- Once the vegetables are tender, pour the teriyaki sauce over the rice and chicken mixture, stirring gently to combine all ingredients.
- Serve immediately while hot, optionally adding sriracha sauce or chili sauce for an extra kick.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Nutrition Info (per serving): Approximately 450 calories, 25g protein, 55g carbs, 15g fat.
How to serve
Chicken Teriyaki with Rice and Vegetables can be served straight from the pan in individual bowls. For an authentic touch, garnish with extra sliced spring onions or sesame seeds. Pair it with sriracha sauce or chili sauce on the side for those who enjoy a little heat. This dish is also excellent for meal prep, allowing you to enjoy it deliciously throughout the week!
FAQs
1. Can I use chicken breast instead of thigh fillet?
Yes, chicken breast can be used as a leaner alternative, but it may result in a slightly drier texture.
2. What other vegetables can I include?
Feel free to add bell peppers, snap peas, zucchini, or any other seasonal vegetables you love.
3. How can I make this dish gluten-free?
Swap the soy sauce for a gluten-free soy sauce or tamari.