Teriyaki Chicken With Rice

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YIELD: 4 servings
TOTAL TIME: 45 minutes
ACTIVE TIME: 25 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Soy sauce 60 g 60 mL / ¼ cup
Orange, juice 80 g 80 mL / ⅓ cup
Honey 45 g 3 tbsp
Ginger, peeled & grated 3 g 1 tsp
Sesame oil 5 g 5 mL / 1 tsp
Chicken, thighs, boneless/skin-on 910 g / 2 lb 6-7 thighs
Water 338 g 338 mL / 1½ cups
White rice, long grain 200 g / 7 oz 1 cup
Salt 1 g ½ tsp
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Butter 18 g 1½ tbsp
Green onion, diced For garnish
Sesame seeds For garnish

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Remove skin from chicken. Cut chicken into 2.5 cm / 1” pieces and toss with marinade. Cover and marinate for 20 minutes.  

In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.

Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes.

Remove from heat and let steam, covered, for 10 minutes. 

In a large skillet, heat olive oil over medium-high heat. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Sauté chicken until golden and cooked through, about 5 minutes. Transfer chicken to a bowl.

Pour reserved marinade into the skillet, add butter and heat over medium/high. Bring to a boil and stir until slightly thickened, about 1 minute. Remove from heat. Add chicken back in and stir.

Using a fork, fluff the rice. Serve with chicken, garnished with green onion and sesame seeds.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Peeling ginger with a spoon makes it easier

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