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Teriyaki Chicken with Ginger and Chive Rice Recipe

This easy teriyaki chicken recipe features chicken thighs marinated in ginger and garlic, pan-fried with honey, soy sauce, and teriyaki sauce, and served over a bed of ginger and chive rice.
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Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

Chicken

  • black pepper (to taste)
  • salt (to taste)
  • 0.5 tbsp olive oil
  • 2 fillet chicken thighs boneless

Marinade

  • 2 cm fresh ginger
  • 1 cloves garlic

Sauce

  • 0.5 tbsp honey
  • 3 tbsp teriyaki sauce
  • 1 tbsp soy sauce

Rice

  • 1 tbsp fresh chives
  • 2 cm fresh ginger
  • 100 grams basmati rice

Instructions
 

  • peel and grate the ginger, peel and crush the garlic using the garlic crusher or chop finely, mix together the ginger and garlic to form a marinade
  • loosen the chicken skin and place the marinade onto the meat under the skin, rub the remaining marinade on the underside of the chicken, place in double plastic bag, refrigerate for at least two hours preferably overnight
  • Take the chicken out of the fridge
  • add some boiling water to the pan, add the rice and cook till soft
  • heat the olive oil in the frying pan, Add the chicken, then place skin side down and cook till the juices run clear, seal both sides, season with salt and pepper
  • rinse and drain the rice, peel and grate the ginger, wash and chop the chives, add the ginger and chives to the rice and place on a low light to keep warm
  • mix the teriyaki sauce, soy sauce and the honey together, add to the chicken, cook till the sauce thickens and is slightly syrupy
  • place one serving of rice onto a plate
  • cut the chickens into thin strips, place the chicken on top of the rice, add the sauce, serve immediately
Keyword Teriyaki Chicken with Ginger and Chive Rice Recipe
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