Teriyaki Chicken Dinner

One of my favourite “go to” dinner recipes is my teriyaki chicken recipe because this recipe is super easy while being very delicious! It is also a crowd pleaser so practise making this so you can include it in your “go to” recipe repertoire to bring out when you are having family and friends over. I hope you enjoy it!

Teriyaki Chicken

Ingredients

• 4 skinless boneless organic chicken thighs, cut in half
• 1 tablespoon cooking oil
• 1 tablespoon toasted sesame oil

Note: I use organic chicken and my favourite is from Bradner Farms in Abbotsford, B.C.

Marinade

• 1/4 cup low-sodium soy sauce
• 2-3 tablespoons maple syrup or honey (I use less)
• 3 tablespoons cooking Sake (rice wine vinegar or apple cider vinegar)
• 1 tablespoon miran (optional)
• Splash of worstershire sauce
• 3 cloves of garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 scallion or green onion stem, sliced thin for garnish
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water
  

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Instructions

1. Pour all of the marinate ingredients into a mixing bowl and combine thoroughly. Add the chicken, cover with plastic wrap and marinate for a couple of hours at room temperature.
2. Heat cooking oil in a medium size, non-stick sauce pan over medium heat.
3. Take chicken out of marinade and brown chicken on both sides for a couple of minutes a side.
4. Pour the rest of the marinate over the chicken and sauté for 15 minutes on each side on low heat. Stir in 1 tablespoon of toasted sesame oil and let cook on low heat for another 2 minutes.
5. Serve with coconut rice and steamed broccoli.

Coconut Rice

Ingredients

• 1 cup Thai jasmine rice, rinsed and drained.
• 1 tablespoon butter
• 1 teaspoons salt
• 1/2  cup cold water
• 1.5 cups coconut milk (1 can)

I often use seven grain rice instead of Jasmine rice because it has some good health benefits and we really love the nutty flavour. 

Instructions – Stove top method

1. Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
2. Add the cold water, salt and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly. Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
3. After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve.
4. Note: Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.

Instructions – Rice cooker method

I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!

Wine Pairing
A French style Rosé really goes nice with this dinner. If you are serving the dinner in the winter or autumn a French Tavel rosé for sure! If you are serving your dinner in the spring or summer a typical light pink Provence Rosé is lovely. I tried one of our BC wines from Black Hills Estate Winery their 2018 Rosé – it’s so yummy.

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