As I’ve said before, food will always lose some of its authenticity as soon as it leaves its native environment. We’ve all had some amazing food on our travels, then failed miserably to recreate the experience back at home. When I’m in another country the last thing I want to eat is British food. Not because it’s bad (it isn’t – it just has a bad reputation) but because it doesn’t feel right to eat it somewhere else.
It’s also why I don’t think that people should be overly offended when another country reimagines their food to suit the local palate. Everyone does it and we just have to accept that it’s an inevitability. Such as this Teriyaki Chicken with Vegetable Rice.
It’s not what a Japanese person would see as teriyaki. For starters teriyaki describes a cooking method (glazed meat being grilled) not a sauce. But by the time it made it to our shores the name became associated with a thick thick sweet and savoury sauce. One that clings to the meat with a lovely glossy shimmer.
The ingredients aren’t always traditional either – using various subsitutes that either aren’t available or that just aren’t to the British taste. This sauce doesn’t fall into the common trap of being excessively sweet, but that’s because I’ve made it to suit me. You might want a bit more sugar – or even a bit less. Either way, it will still coat the chicken beautifully as it reduces. (And it will reduce quickly once it’s in the pan – so make sure it doesn’t burn!).
I’ve served my Teriyaki Chicken on top of a quick vegetable rice pilaf. Mostly because I’m trying to eat a bit more in the way of vegetables with my meals, but also because it complements the chicken so well. Yes, the teriyaki sauce would be great with plain steamed rice, but it’s even better with a slightly savoury vegetable rice.
At least I think it is…
Teriyaki Chicken with Vegetable Rice
For the Teriyaki Chicken
- 3 tbsp Light Soy Sauce
- 3 tbsp Rice Wine
- 1½ tbsp Light Brown Sugar
- 1 tsp Sesame Oil
- ½ tbsp Fresh Root Ginger grated
- 1 clove Garlic peeled and crushed
- 2 Skinless and Boneless Chicken Breasts cut into 2cm pieces
- 1 tbsp Vegetable Oil
For the Vegetable Rice
- 1 tbsp Vegetable Oil
- 1 small Onion peeled and sliced
- ½ Carrot cut into ½ cm pieces
- 1 Red Pepper deseeded and chopped
- 1 clove Garlic peeled and sliced
- 150 g Basmati Rice
- 325 ml Good Quality Chicken Stock
- 2 tsp Soy Sauce
- 1 tsp Rice Wine Vinegar
- ½ tsp Fish Sauce
- 50 g Soya Beans Edamame
- 2 Spring Onions sliced
- 1 tsp Sesame Seeds
- Fresh Coriander Leaves
- Start by marinating the chicken. Put the marinade ingredients into a bowl and stir until the sugar has dissolved. Add the chicken to the bowl, ensuring it is fully covered by the liquid. Cover and put into the fridge for an hour before cooking.
- When ready to cook remove the chicken from the fridge and allow it to come back to room temperature.
- Heat the vegetable oil in a small pan over a medium heat. Add the onion and carrot, then sauté for 5 minutes until heated through and just starting to soften. Add in the garlic and red pepper, then cook for a further minute or so until fragrant.
- Pour in the rice then stir through the vegetables. Cook for a further minute or so until the rice is warm. Add the chicken stock, soy sauce, rice wine vinegar and fish sauce to the pan. Stir until fully combined, then bring to a simmer. Cover with a well fitting lid then simmer for 10 minutes. Add the soya beans and spring onions, then cover again and simmer for a further 5 minutes until the rice is cooked and the liquid has been absorbed.
- Remove the chicken from the marinade. Heat the oil in a frying pan over a medium-high heat, then add the chicken and stir-fry for 5 minutes until browned all over. Pour over the marinade, then bring to a simmer. Allow the marinade to reduce until thick and sticky and the chicken is cooked through. Keep an eye on it as the sauce could burn if you’re not careful.
- Divide the rice between two plates, then top with the cooked chicken. Spoon over any excess marinade, then sprinkle over the sesame seeds and coriander leaves before serving.
|Estimated Values per Serving|
|of which Saturates||4||g|
|of which Sugars||15||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|