A pan-cooked teriyaki-style chicken dinner with rice and green beans. The sauce is mixed from soy, ginger, garlic and honey.
A glossy ginger and soy sauce
Mix the sauce before cooking so it is ready to pour over the browned chicken. Rice and green beans cook alongside.
Serving and preparing ahead
Divide between four plates and finish with spring onions and sesame seeds. Cool rice-containing leftovers promptly as described in the notes.
Teriyaki Chicken
Description
A pan-cooked teriyaki-style chicken dinner with rice and green beans. The sauce is mixed from soy, ginger, garlic and honey.Ingredients
Instructions
Cook rice according to its packet. Steam or boil green beans until tender, about 5–7 minutes.
Whisk soy sauce, honey, vinegar, ginger, garlic, water and cornflour together until smooth.
Heat the oil in a wide frying pan. Brown chicken for 8–10 minutes, turning the pieces.
Stir the sauce again and pour into the pan. Simmer for 4–6 minutes, stirring, until glossy and the chicken reaches 75°C for 30 seconds. Loosen with a little water if needed.
Divide rice, beans and chicken between four plates and spoon over the sauce. Finish with spring onions and sesame seeds.
Note
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Soy, sesame and wheat/gluten in ordinary soy sauce.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
