Teriyaki chicken is definitely one of our family's favorite dishes. We make it alternating between rice, egg fried rice, cauliflower couscous for a lighter version, with pasta or with noodles, and always accompanied by some really nice vegetables like these ones perfectly flavored with ginger and garlic. Heavenly!
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This pretty simple chicken dish is definitely one of the dishes we would always go for as a takeaway or when we go to a restaurant but this version goes beyond the takeaway version both taste and healthiness. It is super easy to make in the comfort of your own home which means you can have it as many times as you wish with whatever sides or vegetables you may fancy.
This teriyaki chicken version with the egg fried rice and this particular vegetable combination which is red onion, broccoli, spring greens ( collard greens), and carrot with freshly grated ginger and garlic addition is by far a winner. Simply gorgeous.
🔪 How to make teriyaki chicken
In general, for me, teriyaki chicken is definitely one of those really easy-to-make dishes and is loved by everyone. The homemade version tastes miles better than the takeaway one. I think so and my family thinks so too. It is a highly addictive dish but that is not really an issue since there are so many veggies here to tuck in which are so tasty and delightful, making that 5 day's veg intake such a doable task.
Oh, these beautifully flavored and seasoned vegetables, you need to check out and you will see exactly what I mean. Frankly? They can make a dish on their own without a doubt.
💭 How to cook teriyaki chicken
It only takes a couple of steps to make this chicken teriyaki. Marinating the meat for a good 20 minutes at least and the actual pan cooking. Very simple indeed.
The dish itself takes a few steps, and a bit of simultaneous cooking but when it's done, it's darn delicious!
Yes, you might need a few pans but if you do not have that many (three) you may transfer the cooked meat or vegetables into different pots where you can ever heat up before serving. If you do have the pans, yes, it is one of these dishes that require a bit of washing up but come on, I have not challenged you for quite some time now! 😉 Secondly, it is all worth it and dishes time can be passed on to those passive cooks, haha! Oh, come on, don't put the blame on me!
❓FAQs
It doesn't take long, it is not a difficult task either to make a perfect egg-fried rice. It involves cooking the rice, scrambling some eggs into a pan with a little coconut oil, adding the cooked rice, and the peas, and tossing. It is as simple as this.
For us, it is always a winner served with rice and vegetables prepared this way. Any stir fry style will be suitable and go well with this teriyaki chicken. Keep it healthy, it is the best.
Absolutely, you will need to reheat before serving.
Yes for the rice and the meat, I would recommend you prepare the vegetables freshly (it will only take a few minutes) before serving.
❗️Tips
Can I replace the fresh garlic with garlic powder? well, yes but please don't!
- Please always use fresh garlic - the flavors are just not worth replacing with powder or garlic salt.
Can I replace the fresh ginger with ginger paste or dry ginger?
- Yes, you can, however, again, I am begging you not to. Please use fresh ginger if you want this recipe to taste as amazing as it should (just as I would like it to taste 😉 ). The flavors are not going to be the same. Not even close.
🍗 Other Chicken Recipes you may like…
- Swede, Raw Broccolini And Roast Chicken Salad15 Minutes
- Chicken And Beef Pastrami Salad10 Minutes
- Curried Chicken And Green Beans Couscous35 Minutes
- Gem Lettuce, Chicken And Apple Little Boats10 Minutes
- chicken with garlic and tomato sauce and polenta
- one-pot chicken, chorizo and nduja bake
- delicious chicken soup
- teriyaki chicken skewers
🍗 Teriyaki chicken, egg fried rice with vegetables
Equipment
- chopping board
- knife
- pans x 3
- pot
- grater
- vegetable peeler
- wooden spoon
- bowl
Ingredients
For the teriyaki chicken
- 4 med chicken breasts approximately 500 g meat cubed
- 4 tablespoon teryiaki sauce
- 2 tablespoon lemon juice or tamarind
- 1 tbsp sweet soy sauce
- 1 tsp Worcestershire sauce
- 2 tsp ginger freshly grated
- 2 cloves garlic freshly grated
- ⅓ tsp black pepper freshly ground
- 1 tablespoon coconut oil
For the rice
- 1.5 cup jasmine thai rice any basmati will be great too
- 3 cups water
- 1 cup peas fresh or frozen
- 1 tablespoon coconut oil
For the vegetables
- 1 small broccoli made into floretts
- 3 small carrots shaved with a peeler or cut julienne
- 2 med red onions roughly chopped.
- 300 g spring greens I used collard greens here ( remove the very thick stems)
- ½ tablespoon ginger freshly grated
- 2 cloves garlic freshly grated
- 1 tablespoon coconut oil
- 1 pinch salt sea salt or pink Himalayan
- 1 pinch black pepper freshly ground
- 1 tbsp sesame seeds to sprinkle over
Instructions
Preparation
- Start by cutting the chicken breasts into cubes/chunks that are no bigger than 1 inch/2 cm. Put this into a bowl and add all the other ingredients. The 2 cloves of grated garlic, 2 teaspoon grated ginger, 4 tablespoon teriyaky sauce, 1 tablespoon sweet soy sauce, 1 tablespoon Worchester sauce, 2 tablespoon lemon juice or 1 of tamarind and the ⅓ teaspoon black pepper. Mix well and set aside.
- Rinse the rice thoroughly by running plenty of water through it. Allow it to rest for a few minutes while you prepare the veggies.
- I always cook simultaneously so preparation is crucial especially with a dish like this. While the chicken marinades, and the rice rests, I am preparing the veggies. Wash, peel and chop, cut, shave whatever they need doing. Place all on a big plate or chopping board.
Cooking
- Place a medium-sized pan on fire, add the rice and the water. Cook (covered with a lid) on medium fire until the rice starts to boil then turn the fire on low and cook for approximately 10 min. When it's ready, turn the heat off and set aside.
- While the rice is cooking, place one or two pans on medium fire. Just deal with one if parallel cooking isn't your thing.
- Place a deep pan on medium fire, add the 1 tablespoon coconut oil, the chopped red onions cook for 2 minutes tossing them from time to time. Add the ginger and the garlic, followed by the carrots cook for one minute, stirring a couple of times. Bring in the chopped greens and the broccoli florets. Cook on high fire for 5-6 minutes tossing every 30 seconds. Season with a pinch of salt and some black pepper. When ready, cover and set aside for a little later when serving.
- Simultaneously, place another pan on med fire, add 1 tablespoon coconut oil, add the marinated chicken breast and cook for 7-8 minutes stirring occasionally. Turn off the heat when ready.
- Cook the egg fried rice by placing a pan on medium/high fire, add 1 tablespoon coconut oil and when hot add the eggs. Scumble the eggs and when cooked, add the rice and the peas. Mix or toss around to make sure it gets nice and hot. Take out on the serving plates directly. Add the meat and the vegetables to the serving plates, sprinkle some sesame seeds and serve. Enjoy!
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