Chicken Teriyaki with Rice
Requirements
- 6-8 skinless and boneless chicken thighs
- 4 tbsp dark soy sauce
- 4 tbsp mirin rice wine
- 1 teaspoon sesame oil
- 2 tablespoons dark brown caster sugar
- 1 teaspoon finely chopped ginger
- 2 cloves of garlic, finely chopped
- 250 g brown basmati rice
- 1 ½ tablespoons cornstarch
- Garnish tips: Edamame beans, shredded red cabbage, julienne of carrots, blackened pak choi and broccoli, thinly sliced spring onions, snow peas and sesame seeds.
Preparation
1. Put the soy sauce, mirin, sesame oil, sugar, ginger and garlic in a medium bowl, stir well and add the chicken, cover the chicken thighs with the sauce. Cover and leave to marinate for about 30 minutes.
2. Place the unwashed brown rice in the inner pan and using the measuring cup provided, add 2 ½ cups of cold water. Close the lid and cook the rice for 15 minutes on the Rice/Risotto setting. After this time, let the steam escape naturally or if the steam escapes automatically, leave the rice in the pan for another 10 minutes.
3. Put the rice in a warm bowl and add the marinated chicken and sauce to the pan. Cover and cook for 10 minutes on a manual cooking setting; after the cooking time, let the steam escape manually. Preheat your oven to 200 degrees (this step is not necessary, but gives the chicken the glaze and golden colour). Remove the chicken from the pan with a slotted spoon and place it on a suitable baking tray.
4. Select saute mode and while the sauce is simmering, stir in a little cornstarch mixed with water to thicken the sauce.
5. Brush the cooked chicken with it before placing it in the hot oven. Bake for 10 minutes until a deeper brown glaze forms.
6. Put the brown rice in warm bowls, add the vegetables of your choice and the Teriyaki chicken. Sprinkle with sesame seeds and serve with the extra sauce.