Last week my mum recommended this recipe to me, from the One Pot Cooking book put out a couple of years ago by Super Food Ideas magazine. I LOVE this book! It is a compilation of no-fail, easy family recipes from one of my favourite food magazines. In fact, I could have sworn I had already shared the Chicken With Lemon & Olives recipe from it with you before (one of my all-time favourite recipes!), but I can’t find it anywhere here so I must not have. I will do that soon.
This is a perfect post-work-gee-I’m-too-tired-to-cook meal! And although I thought the chillies would have an impact, in fact I couldn’t taste anything “spicy” whatsoever.
Japanese Teriyaki Chicken
500 gms chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup teriyaki marinade (the recipe says 1/4 cup but I felt that wasn’t enough)
1 tbsp olive oil
2 1/2 cups water
1 1/2 cups jasmine rice
2 long red chillies, deseeded and thinly sliced
1 carrot, grated
1 bunch baby pak choy, trimmed, washed & roughly chopped
shredded nori (seaweed) OR black sesame seeds, for garnish
Combine chicken and marinade in a glass or ceramic dish and leave to marinate for at least 30 minutes.
Heat oil in a large saucepan and brown the chicken then set aside.
Add rice, water and a further splash of teriyaki marinade, to the saucepan, and bring to the boil.
Reduce heat to low. Place the chicken and chillies on top of the rice and cook, covered, for 15 minutes or until chicken is cooked through.
Stir in carrot and pak choy and cook for a further 2 minutes until pak choy has wilted.
Top with nori or sesame seeds to serve.
Serves 4.
The recipe suggests that you can make this a Malaysian style dish rather than Japanese, by using satay sauce instead of teriyaki marinade, and garnishing with coriander instead of nori. Sounds good to me!
Happy Fooding!
