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Crispy teriyaki chicken with rice, peanuts & salad recipe

Crispy teriyaki chicken with rice, peanuts & salad

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large pot or rice cooker
  • 1 Medium bowl
  • 1 Large deep frypan
  • 1 Plate
  • Paper towel
  • 1 Large bowl

Ingredients

Rice

  • 1 cup jasmine rice

Chicken

  • 4 cloves garlic
  • 2 tsp ginger
  • 600 g chicken breast boneless, skinless
  • ¼ cup cornflour
  • 1 tbsp olive oil

Sauce

  • ¼ cup soy sauce
  • ⅓ cup pineapple juice
  • 3 tbsp maple syrup
  • 2 tsp cornflour

Salad

  • 1 cucumber
  • 2 carrot
  • 1 tbsp apple cider vinegar
  • 2 cups mixed green salad

To serve

  • ¼ cup peanuts

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 310ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. Fluff rice with a fork.

Prep chicken

  • Peel and mince 4 cloves garlic and 2 tsp ginger. Pat 600 g chicken breast dry and slice into bite-sized chunks. Toss the chicken in a bowl with half of the garlic and half of the ginger. Then add ¼ cup cornflour and toss to coat the chicken.

Cook chicken

  • Heat 1 tbsp olive oil in a large deep frypan on medium-high heat. Add the chicken, shaking off any excess cornflour as you go. Cook for about 4-5 minutes, turning occasionally, until golden, crispy and cooked through. Set aside on a paper towel-lined plate and reserve the pan.

Start teriyaki sauce

  • Combine 80 ml / ⅓ cup of water, ¼ cup soy sauce, ⅓ cup pineapple juice, 3 tbsp maple syrup, and remaining ginger and garlic in the reserved pan and cook over medium heat for 1-2 minutes.

Finish teriyaki sauce

  • Mix the 2 tsp cornflour into 60 ml or ¼ cup of water until you have a slurry and add it to the sauce, whisking well, until you have a thick teriyaki sauce. Once combined add the chicken and any resting juices back into the pan and gently turn to coat.

Make salad

  • Thinly slice 1 cucumber. Peel and julienne 2 carrot. Add 1 tbsp apple cider vinegar to a large bowl. Just before serving add the cucumber, carrot, 2 cups mixed green salad and a pinch of salt and toss to combine.

To serve

  • Divide the rice between plates, and top with the crispy teriyaki chicken and sauce. Serve with the cucumber and salad on the side. Sprinkle over ¼ cup peanuts.

Nutrition

Calories: 559kcal | Carbohydrates: 67g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1306mg | Potassium: 1074mg | Fiber: 4g | Sugar: 14g | Calcium: 97mg | Iron: 3mg