Chicken Teriyaki with Garlic Rice

A super duper easy and quick recipe for Chicken Teriyaki (courtesy my sister!)


Boneless Chicken 1 kg

Garlic-Ginger paste 1 tbsp
Soya Sauce 1 cup
Dark Brown Sugar 2-3 tbsp
Salt and black pepper To taste


Fry the chicken on a high heat, till the water dries out. Add ginger-garlic paste and fry a bit more. When the water is completely dried (there should be no water in the chicken), mix the soya sauce and brown sugar and add it to the chicken. Cook on a high heat, for around 5-6 minutes to thicken the consistency (add cornflour if you find it too runny).

Just before serving, chop spring onions, garnish the chicken and then serve.

For Garlic Rice:

Thinly slice about 5-7 garlic cloves. Heat a wok and add about 1/4th cup oil. Stir fry the garlic till aromatic and slightly brown. Lower the heat, add salt & pepper to taste, and soy sauce about 2 tbsp. Mix, add the rice, mix again and fry on high heat for about 2 minutes. Turn off heat, add chopped spring onions and serve! 

*The secret of success of this dish is to use a good quality soy sauce (I used American Garden) and dark brown sugar (I used Sugarie's dark brown cane sugar). It makes a LOT of difference. In case, you find it too expensive, you can always use half quantity of good quality soy sauce and half quantity of low quality soy sauce.

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