Teriyaki Chicken Rice
Ingredients:
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For the Chicken Marinade:
- 1 chicken breast, cut into bite-sized pieces
- 1 tablespoon teriyaki sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon (Royco or equivalent)
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For the Stir-Fry:
- 2 shallots, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons teriyaki sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 cup water (or as needed)
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For Serving:
- Cooked white rice
- Mixed vegetables (e.g., carrots, green beans, corn), briefly boiled
Instructions:
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Marinate the Chicken:
- Combine the chicken pieces with the teriyaki sauce, black pepper, and chicken bouillon. Allow to marinate for 2-3 hours. For best results, let it marinate for up to 8 hours if your schedule allows.
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Prepare the Stir-Fry:
- Heat a bit of oil in a pan over medium heat. Add the sliced shallots and minced garlic, cooking until fragrant.
- Add the marinated chicken pieces to the pan. Cook until the chicken is no longer pink and has changed color.
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Add Sauce and Simmer:
- Pour in the water, teriyaki sauce, and sweet soy sauce. No additional salt is needed as the sauces provide enough seasoning.
- Let the mixture simmer until the sauce has thickened and reduced to a desirable consistency.
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Serve:
- Serve the teriyaki chicken over cooked white rice, accompanied by your choice of briefly boiled mixed vegetables.
Enjoy this flavorful Teriyaki Chicken Rice, a delightful dish that combines savory teriyaki flavors with tender chicken and perfectly cooked vegetables.
