30 Minutes
Teriyaki Chicken with Ginger and Chive Rice

Teriyaki Chicken with Ginger and Chive Rice

Chicken marinated in ginger & garlic and then slow fried in a honey and teriyaki sauce. Sliced and served on a bed of ginger and chive rice

 

How it's doneDirections

Step 1

  • Peel and grate the ginger
  • Peel and crush the garlic using the garlic crusher or chop finely
  • Mix the marinade ingredients together.
  • Loosen the chicken skin and place the marinade onto the meat under the skin
  • Rub the remaining marinade on the underside of the chicken.
  • Place in double plastic bag
  • Refrigerate for at least two hours preferably overnight.

Step 2

  • Take the chicken out of the fridge
  • Add some boiling water to the pan
  • Add the rice cook till soft.
  • Peel and grate the ginger
  • Wash and chop the chives
  • Wash the rice, drain the rice.
  • Add the herbs and spices to the rice set a side

 

Step 3

  • Heat the olive oil in the frying pan.
  • Add the chicken seal both sides.
  • Then place skin side down and cook till the juices run clear

Step 4

  • Mix the teriyaki sauce and the honey together add to the pan.
  • Cook till the sauce thickens and slightly syrupy

Step 5

  • Warm the rice.
  • Place one serving of rice onto a plate.
  • Cut the chickens into thin strips.

Step 6

  • place the chicken on top of the rice
    add the sauce serve immediately

What you needIngredients

Servings 2
Utensils
  • rectangular pie dish
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Fish Slice
  • frying pan
  • small bowl
  • grater
  • garlic crusher
Chicken
  • 2 Chicken Thighs
  • 1 garlic clove
  • 2 cm fresh ginger
  • 3 tbsp teriyaki sauce
  • 1 tbsp honey
  • salt to taste
  • pepper to taste
Rice
  • 100 grams white rice
  • 1 tbsp fresh chives
  • 1 tsp fresh ginger

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