Sesame Teriyaki Chicken on Rice was one of the first Japanese food I ate years ago. The sweet and savory teriyaki sauce is quite different from the traditional soy sauce used in many Asian cuisines. The sweetness and the saltness are balanced so well that the teriyaki sauce is suitable for many types of food, such as fried noodles and salmon fillet.
I used to have difficulty getting it when it was not so popular. Therefore, I made teriyaki sauce several times from scratch. But nowadays, teriyaki sauce is available in many supermarkets and has various versions and flavours. The ready-make teriyaki sauce makes home-cooking much easier.
What are the main ingredients?
The main ingredients are skinless and boneless chicken breast, teriyaki sauce, and plain rice. In this recipe, I use sesame teriyaki sauce. When eating, I also add some lemon juice to raise my appetite.
Since teriyaki sauce has a dominant flavour, I tend to choose simple side dishes such as bean sprouts, broccoli, cauliflower, etc., and only add a pinch of salt to the vegetables.
How to make Sesame Teriyaki Chicken on Rice
Teriyaki chicken
The chicken breasts are thick these days. They are difficult to cook because, by the time the outside is well done, the middle is still raw. One solution is to slice it lengthwise, with my knife blade parallel to the cutting board to produce two flatter chicken fillets.
I cut the chicken breast vertically from top to the middle but do not cut through on both sides of the chicken breast. The method can avoid the chicken breast getting burnt outside but raw inside during the cooking. Before cooking, the chicken breast is marinade in the teriyaki sauce for about half an hour.
Rice and Vegetable
It is very easy to use a rice cooker to cook rice automatically. The difficult part is the proportion between the rice and water. My preference is 1:1 for the Jasmine rice.
Vegetable such as broccoli, cauliflower, asparagus etc. are very good choices for this recipe. Just stir-fry the vegetable and season with salt.
Tips for the recipe
Teriyaki sauce, such as teriyaki marinade sauce, teriyaki BBQ sauce, or teriyaki garlic sauce, all works with this recipe. You can also use the teriyaki sauce for the vegetable side dish and rice.
To reduce the cooking time, you can cut the chicken breast into bite-size before cooking.
Did you make the recipe?
You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Sesame Teriyaki Chicken Rice
Ingredients
- 2 chicken breasts boneless and skinless
- 1 tbsp cooking oil
- 1 batch sesame teriyaki sauce
- green onions fine sliced
- 1/2 lemon medium-sized
- 250 g Jasmine rice
- 250 ml water
- 300 g broccoli
Instructions
- Add rice and water to the rice cooker and switch on the appliance.
- Cut the chicken breast vertically from the top to the middle on both sides. Do not cut through.
- Season the chicken with a batch of sesame teriyaki sauce and set aside for half an hour.
- Take out the chicken breasts and pat dry.
- In a large frying pan or wok, heat the cooking oil over medium-high heat. Add chicken and cook until both sides are lightly brown.
- Pour the marinade sauce into the pan or wok and continue cooking until the chicken is through cooked and the sauce reaches a simmer and thickens.
- Heat the cooking oil in a wok over the medium-high level. Stir-fry the broccoli until done. Seasoned with salt.
- When serve, place rice on the plate and the chicken on top of the rice. Garnish with finely sliced green onions and lemon juice.