Solo Teriyaki Chicken Pilaf
Description:
When it comes to culinary adventures, cooking isn’t just a task; it’s an opportunity to unleash your creativity. This Solo Teriyaki Chicken Pilaf recipe offers a delightful twist on the classic dish, inviting you to explore different flavor profiles and techniques. Originally featured in Taste of Home’s 2009 cookbook, this recipe underwent a refreshing makeover, offering a new take on the traditional pilaf procedure. While I’ll guide you through my version, feel free to experiment with your own variations—it’s all part of the fun! Plus, whether or not you choose to incorporate wine is entirely up to you, adding an optional layer of complexity to this already flavorful dish.
Ingredients:
- 1 boneless, skinless chicken breast
- 1 piece of gingerroot
- 1 garlic clove
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine (optional)
- 1 tablespoon sugar
- 1/3 cup canned mushrooms
- 1 cup raw rice
- Chicken stock (enough to make 2/3 cup when combined with mushroom liquid)
Nutritional Information:
- Calories: 517.8
- Fat Content: 6.7g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 68.4mg
- Sodium Content: 1096.6mg
- Carbohydrate Content: 62.6g
- Fiber Content: 3.1g
- Sugar Content: 7g
- Protein Content: 37.1g
- Servings: 1
Cooking Time:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Instructions:
| Step | Description |
|---|---|
| 1 | Dice the chicken breast into 1/4 inch pieces. In a shallow dish, combine the diced chicken with soy sauce, minced gingerroot, crushed garlic clove, sherry wine (if using), and sugar. Allow the chicken to marinate in this flavorful mixture for at least 30 minutes, allowing the ingredients to meld together beautifully. |
| 2 | While the chicken is marinating, prepare the liquid for the pilaf. Pour the liquid from the canned mushrooms into a measuring cup. Add enough chicken stock to the mushroom liquid to make a total of 2/3 cup of liquid. This combination will infuse the pilaf with rich, savory flavors. |
| 3 | Heat a shallow pan with a tight-fitting lid over medium heat. Once the pan is hot, add a splash of cooking oil, allowing it to coat the bottom of the pan evenly. |
| 4 | Add the marinated chicken to the hot pan, stirring continuously until the meat begins to turn white on all sides. As the chicken cooks, the fragrant aromas of ginger, garlic, and soy sauce will fill your kitchen, signaling the start of something truly delicious. |
| 5 | Next, add the canned mushrooms and raw rice grains to the pan with the chicken. Stir everything together, ensuring that the rice grains are evenly coated with the flavorful oil and chicken juices. |
| 6 | Once the rice is well incorporated, pour in the prepared liquid mixture, evenly distributing it throughout the pan. This liquid will hydrate the rice as it cooks, infusing each grain with rich, umami flavors. |
| 7 | Cover the pan with the lid, and reduce the heat to the lowest setting. Allow the pilaf to simmer gently for 15 minutes, undisturbed. This slow cooking process will allow the flavors to meld together while ensuring that the rice cooks evenly. |
| 8 | After 15 minutes of cooking, remove the pan from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the pilaf to achieve the perfect texture—fluffy and tender, with each grain infused with the savory goodness of the chicken and mushrooms. |
| 9 | Once the resting period is complete, remove the lid and marvel at your masterpiece—a beautifully fragrant and flavorful Solo Teriyaki Chicken Pilaf, ready to be enjoyed solo or shared with friends and family. Serve it hot, garnished with fresh herbs or a sprinkle of sesame seeds for an extra touch of elegance. Enjoy every bite of this delightful dish, savoring the harmonious blend of flavors and textures with each mouthful. Bon appétit! |
Keywords: Chicken, Poultry, Meat, Low Cholesterol, Healthy, < 60 Mins
Recipe Rating: 5/5 stars based on 3 reviews
