Teriyaki chicken with vegetables and rice
Juicy teriyaki chicken with vegetables and rice in a sticky, sweet-savory sauce just like from an Asian takeout spot. A simple one-pan dinner that makes a huge impression.
Prep time
25 min
Cook time
25 min
Total
50 min
Servings
4
Difficulty
Łatwy
Ingredients
Chicken
- 500 gchicken breast
- 1 łyżeczkasalt
- 1/2 łyżeczkiwhite pepper
- 1egg white
- 1 łyżkapotato starch
- odrobinawater (if the mixture is too thick)
- oil for frying
Teriyaki sauce
- 6 łyżeksoy sauce
- 100 mlwater
- 3 łyżkibrown sugar
- 1 łyżkaketchup
- kawałekfresh ginger (grated)
- 1 duży ząbekgarlic (grated)
Vegetables
- kawałekleek
- 1/2bell pepper
- 1/2white onion
- 1/2 paczkifrozen Chinese-style vegetable mix
To serve
- rice
Nutrition facts* / 4 servings
of which sugars 8.9 g
* Approximate values, calculated from 2 of 18 recipe ingredients.
Instructions
- 1
Cut the chicken breast into cubes. Add salt and white pepper, then mix thoroughly.
- 2
Add the egg white and mix until the meat becomes slightly foamy and sticky.
- 3
Add the potato starch and mix again. If the mixture is too thick, add a splash of water.
- 4
In a separate bowl, mix the soy sauce, water, brown sugar, ketchup, grated ginger and grated garlic.
- 5
Fry the chicken in well-heated oil until golden. If your pan is small, fry the meat in two batches so it doesn't steam instead of browning.
- 6
Remove the chicken from the pan. In the same pan, stir-fry the leek, bell pepper, onion and frozen Chinese-style vegetables over high heat.
- 7
The vegetables should soften slightly but stay crisp.
- 8
Pour the prepared sauce into the pan, add the fried chicken back in and mix thoroughly.
- 9
Cook briefly, until the sauce coats the chicken and vegetables. If the sauce gets too thick, add a splash of water.
- 10
Rinse the rice 5 times, cover with water and let it sit for 20-30 minutes.
- 11
Cook the rice using the 10-5-5 method: 10 minutes at a regular boil, 5 minutes on the lowest heat, and 5 minutes covered off the heat to finish steaming.
- 12
If you're using instant rice, cut the cooking time roughly in half.
- 13
Serve the teriyaki chicken and vegetables right away, ideally with hot rice.
Tip
You'll get the best result by frying the chicken in well-heated fat and not overcrowding the pan. That way the meat browns instead of steaming.
Common mistake
The most common mistake is overcooking the vegetables. In this recipe they should stay crisp and slightly crunchy, which makes the whole dish taste more like something from an Asian takeout spot.
Serving suggestion
Serve with rice and a sprinkle of sesame seeds or chives. It's a great quick chicken dinner that tastes like a homemade version of a takeout dish.
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