Chicken Teriyaki
This is one of my favourite dinners at the moment. My mum used to cook it when I was a child, and it was really the only meaty thing that I missed when I turned vegetarian for 10 years.
Its a nice quick asian meal that is really easy to make in your own home.
This recipe serves 4. It cannot be frozen but the cooked chicken will keep in the fridge for 2 days. If you have leftovers they are great to add to a salad for lunch, or to include with some steamed rice in your bento. I find that the chicken does not reheat well, but it is delicious cold anyway.
INGREDIENTS
2 cups Diced Chicken (you can use the meat from breast, thigh, tenderloins etc)
1 cup Plain Flour
Salt and Pepper
1/3 cup Teriyaki Marinade
Steamed rice (to serve)
Steamed Assorted Vegetables (to serve)
METHOD
In a Clean Plastic (or ziplock bag) shake the flour with the salt and pepper. Add the diced chicken and shake until coated.
Heat up 2 tablespoons of olive oil in a hot nonstick frypan and place the pieces of coated chicken in one by one making sure you shake off excess flour.
Brown the pieces on both sides, adding some more oil if needed.
When the chicken is cooked, pour in the teriyaki marinade and shake the pan to coat all the chicken. The flour on the chicken will suck up the marinade and the heat plus the flour will thicken it and it will become saucy.
Shake the pan as you add the teriyaki to coat the chicken
Turn the heat off and let the pan sit for two minutes on the hot plate.
Serve the chicken with Rice and Vegetables.
VARIATIONS
For a more flavourful japanese feel to the dish , shake a little furikake (japanese rice seasoning) over the rice.
To liven up your steamed veggies, crumble a vegetable stock cube over them before cooking and add some finely sliced chilli, ginger and a sprikle of white and black sesame seeds to serve.