Chicken Teriyaki with Basmati Rice

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Teriyaki  is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar.  The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the teri, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. The teri is traditionally made by mixing and heating soy sauce, sake, or mirin; and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with green onions.

In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Uncanned pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

While I have made traditional Teryaki sauce/marinade on many occasions, this recipe has been simplified and ready-made Teriyaki sauce was used, to save some time while preserving the original taste.   I also like to change few things around.  For example, most recipes use chicken breast when doing chicken teriyaki, but I prefer using chicken thighs as they are much more tender and juicy to my taste buds:).   You can also vary how you cook the meat, I will try to point out those alterations below as well, so you can customize this recipe how you like it.

Source:   Teriyaki.  http://en.wikipedia.org/wiki/Teriyaki.  Retrieved July 25, 2013

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Ingredients:

1 Pack of Chicken Thighs
1 Table Spoon of Cumin
2 Cups of Rice
3 1/2 Cups of Water
1/3 Stick of Butter
Salt and Pepper to Taste
Ready Made Teriyaki Sauce
Chicken Seasoning
2 Eggs
1 1/2 Cup of All Purpose Flour
Dried Scallions and Sesame Seeds for Garnish
1/2 cup of Vegetable Oil
 
How to make Chicken Teriyaki with Basmati Rice
 
1.  Wash and then cup up your chicken meat in small pieces.  Use the meat tenderizer to flatten each piece.  Then coat chicken with spices of your choice, or simply salt and pepper.
 

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2.  Rub your spices all over your chicken so its coated and seasoned evenly.

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3.  Break and whisk two eggs in a bowl, in a separate bowl add about 1 1/2 cups of flour.

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4.  Preheat your pan, add some vegetable oil, then quickly coat your chicken in flour, dip it in the egg and transfer to your pan.

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5.  If you plan to bake your chicken, just slightly fry it on both sides until golden brown.  If you don’t plan on baking it, just fry it on the pan until ready.  In order to save some time..I just finished frying it until it was done.

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6.  Repeat the process until all your chicken is cooked.  Keep transferring it on the plate in the process, if you have used too much oil, line up your plate with some bounty.

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7.  Now it’s time to add your sauce.   Here you can go two ways:

a)  Add your chicken to small deep baking pan, cover it with sauce (mix it up well)…then bake it at 350F for 30 minutes mixing it once in the process.  OR

b)  If your chicken already cooked simply add all your chicken back on the pan, pour your sauce over it and simmer for 5-10 minutes until your chicken absorbs the flavor.  Sometimes teriyaki sauce can get too runny, so if you want to thicken it up, just sift some flour into the sauce and mix it up well.

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8.  Make sure all your chicken is covered well.

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9.  Your chicken is ready, you can add it back on your plate and sprinkle with some sesame seeds and dried or fresh herbs.

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10.  Now it’s time to make your rice.  Pour 3 1/2 cups of water into a pot and wait until the water boils, then add two cups of  Basmati Rice.  Simmer for 5-10 minutes, until all water is absorbed.  When your rice is done add about 1/2 stick of butter (you can also replace it with olive oil).

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11.  I also like to add some cumin to Basmati Rice, it gives it a really nice unique taste.  Only about 1-2 teaspoons should be enough.  Also add salt and pepper to your taste and mix it up well.

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12.  Now it’s time to plate your dish.   Ofcourse you can simply add it on the plate, but what I often do is use food rings to enhance the presentation.  These food rings come in different sizes and shapes.  Here is a link to them on amazon.

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13.  I used the largest ring for this dish.

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14.  Add your rice to the bottom of your ring, fill it up with rice as much as you want.  Make sure to even out the rice by pressing it down, this way it will hold it’s shape and won’t fall apart when you take out your ring.

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15.  Top your rice with chicken and any fresh or dried herbs, you can also sprinkle final dish with more sesame seeds and pour some more sauce over it.

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16.  Your meal it done!  This dish if cooked right, always comes out so delicious, tender and juicy.

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I hope you and your family  will enjoy it as much as we do!  Let me know what you think and please share your photos with us if you have tried making this dish yourself.  We would love to add your photos to our site and inspire others perhaps with different presentation techniques or delicious alterations to our recipes.

Love,

Natalie

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