Teriyaki Chicken with Courgette Radish Pickle and Sesame Vegetables

Teriyaki Chicken with Courgette Radish Pickle and Sesame Vegetables

Ready in 25 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 24, 2016.

This dish is bursting with flavour and you'll have dinner for two on the table in no time!


Ingredients

RICE

  • 1 cup jasmine rice
  • 1 1/2 cups water

COURGETTE RADISH PICKLE

  • 1/3 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 courgette
  • 2 radishes

TERIYAKI CHICKEN

  • 300g chicken thighs, skin on
  • 40g teriyaki sauce
  • 2–4 tablespoons of water

SESAME VEGETABLES

  • 1 teaspoon sesame oil
  • 1/2 teaspoon oil
  • 150g green beans, ends trimmed
  • 1–2 handfuls mung bean sprouts

Steps

  1. BBQ grill or hot plate to high (if using).
  2. Combine all rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered for a further 8 minutes. Do not lift lid at any time during cooking.
  3. In a small pot, bring rice wine vinegar, sugar and salt to the boil on high heat. Using a vegetable peeler, peel courgette into ribbons; thinly slice radishes. Remove vinegar mixture from heat and pour over courgette and radishes then set aside to cool.
  4. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium heat. Pat chicken dry, season with salt and cook, skin-sidedown for 6 minutes until skin is golden and well caramelised. Turn chicken over and cook a further 1–2 minutes. Drain off excess fat from pan and pour in teriyaki sauce and water. Reduce heat to low and simmer chicken in sauce for 4–5 minutes, until cooked through. Add a splash more water if sauce gets too dry. Alternatively, cook chicken on BBQ for 3–4 minutes each side, warm teriyaki sauce in microwave or in a small pot on medium heat and pour over to serve.
  5. Heat a fry-pan on medium heat with sesame and vegetable oil. Add green beans and stir-fry for 2–3 minutes. Turn off heat and toss through mung bean sprouts. Season with salt. Drain courgette radish pickle.
  6. Place ¾ cup cooked rice per person onto each plate and top with chicken and sesame vegetables. Drizzle with a little sauce from the pan and serve courgette radish pickle on the side.

Nutritional Information

Energy 2425 kj
580 kcal
Protein 32.5g
Carbohydrate 58.5g
Fat 26.1g