One of my favourite “go to” dinner recipes is my teriyaki chicken recipe because this recipe is super easy while being very delicious! It is also a crowd pleaser, so practise making this dish so that you can include it in your “go to” recipe repertoire to bring out when you are having family and friends over. I hope you enjoy it!
Teriyaki Chicken
I use organic chicken and my favourite is from Bradner Farms in Abbotsford, B.C. I serve my teriyaki chicken with coconut jasmine rice and steamed broccoli. I often use seven grain rice instead of Jasmine rice because it has some good health benefits and I really love the nutty flavour. The recipe in included below.
Wine Pairing
A French style Rosé really goes nice with this dinner. If you are serving the dinner in the winter or autumn a French Tavel rosé for sure! If you are serving your dinner in the spring or summer a typical light pink Provence Rosé is lovely. I tried one of our BC wines from Black Hills Estate Winery their 2018 Rosé – it’s so yummy.
Teriyaki Chicken
Ingredients
Chicken
- 4 chicken thighs, cut in half, (skinless, boneless organic thighs)
- 1 tablespoon cooking oil
- 1 tablespoon toasted sesame oil
Marinade
- 1/4 cup soy sauce, low sodium
- 2 tablespoons maple syrup or honey
- 3 tablespoons cooking Sake (you can use rice wine vinegar or apple cider vinegar)
- 1 tablespoon miran
- 1 splash worstershire sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 scallion or green onion stem, sliced thin for garnish
- 1/2 teaspoon cornstarch mixed with 2 teaspoons water, (create a slurry)
Instructions
- Mix the cornstarch and water together and set aside.
- Pour all of the marinade ingredients into a mixing bowl and combine thoroughly. Add the chicken, cover with plastic wrap and marinate for a couple of hours at room temperature.
- Heat cooking oil in a medium size, non-stick sauce pan over medium heat.
- Take chicken out of the marinade and brown chicken on both sides for a couple of minutes a side.
- Pour the rest of the marinate over the chicken and sauté for 15 minutes on each side on low heat. Stir in 1 tablespoon of toasted sesame oil and the cornstarch mixture and let cook on low heat for another 2 minutes.
- Serve with coconut rice and steamed broccoli.
Notes
Coconut Rice
Ingredients
- 1 cup Jasmine rice, rinsed and drained.
- 1 tablespoon butter
- 1 teaspoons salt
- 1/2 cup cold water
- 1.5 cups coconut milk
Instructions
Stove Top Method
- Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
- Add the cold water, salt and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly.
- Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
- After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve.
Rice Cooker Method
- I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!