If you are craving for a plate of ‘chicken on rice’ with minimum ingredients, then this sweet, garlicky Teriyaki Chicken along with the rice comes together in just 20 minutes. It is incredibly easy, requires very little chopping – you can look forward to having it at the end of a long work day! The leftover can also be enjoyed at the work next day.
Method
For Steamed Rice:
- In a small-to-medium pot, rinse the rice 2-3 times with cold water.
- Add water to approximately 1 inch or 1 finger joint above the rice.
- Add salt if desired.
- Cook on medium to medium-high heat until the water has boiled down to the level of the rice.
- Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
- Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
- Fluff with a fork before serving.
For Teriyaki Chicken:
- Season the chicken with salt and pepper.
- Heat oil in a pan, add garlicand sauté along with chicken for 3 minutes. Let it cook for 3 more minutes to ensure it is cooked properly.
- Add soy sauce, mirin sauce, sugar and cook for 2 minutes on medium heat.
- Serve chicken drizzled with the sauce from the panon the plate of rice.
- Garnish it with sesame seeds and scallions.
Ingredients
For Steamed Rice:
- 2 cups Laila Long Grain Basmati Rice
- 3 cups of water
- Salt to taste (optional)
For Teriyaki Chicken:
- 1 lb boneless chicken thigh (diced)
- 2 tbsp garlic (minced)
- 3 tsp mirin sauce
- 4 tsp soy sauce
- 3 tsp sugar
- Salt to taste
- Pepper to taste
- Laila Sesame seeds (for garnishing)
- Scallions (for garnishing)
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