In order to enjoy the original taste of teriyaki chicken, you do not need to go to a Japanese restaurant. It is enough to take advantage of our recipes, to recreate the atmosphere of oriental cuisine and create this dish yourself.
The benefits of home cooking are obvious. You will be absolutely sure of the freshness and quality of the ingredients used, and also be able to regulate the spicy and piquant dishes based on their taste preferences.
Chicken with teriyaki sauce with vegetables - recipe
Ingredients:
- fillet of chicken breast - 550 g;
- teriyaki sauce - 125 g;
- leeks - 1/2 of the stem;
- carrots - 75 g;
- zucchini - 550 g;
- Bulgarian sweet pepper - 125 g;
- soy sauce (optional) - to taste;
- olive oil.
Preparation
Chicken fillet washed, soak dry with a paper towel, cut into slices about two to three centimeters in size and soak in teriyaki sauce for about thirty to forty minutes.
While meat is marinated, we will prepare vegetables. We rinse them in cold water, wipe dry and cut the zucchini, carrots and peeled sweet peppers with large straws, and leeks with rings.
The ideal cookware for cooking teriyaki chicken will be wok, but if it is not there, it does not matter - an ordinary frying pan with a thick bottom will do. Pour olive oil into it, warm it up nicely and spread the chicken slices with the marinade. Fry on high heat for five minutes, lay prepared vegetables, stir and fry another five to seven minutes.
At the end of the cooking, the fire is reduced to a minimum and after two minutes, so that the vegetables can prepare, but they are sure to remain intact. If desired, pour in soy sauce and gently mix. You can not add it directly to the dish, but serve separately.
Chicken teriyaki with rice - recipe
Ingredients:
- fillet of chicken breast - 550 g;
- teriyaki sauce - 125 g;
- shallot onion - 75 g;
- chili pepper - 1/2 pcs .;
- garlic - 4-5 denticles;
- rice cereal - 290 g;
- filtered water - 500 ml;
- olive oil - 75 ml;
- dried basil - 2 pinch;
- saffron - pinch;
- bay leaves - 2 pcs .;
- salt - to taste;
- olive oil.
Preparation
Rinsed and dried fillet of chicken breast cut into small slices, pour teriyaki sauce, add a pinch of dried basil, finely chopped garlic and chili, stir and let go for about an hour.
Rinse rice croup to clear water, spread on a paper towel and dry it. Saffron soak in a small amount of water for seven to ten minutes.
In a deep frying pan with a thick bottom or a saucepan pour olive oil, warm it well, lay the chopped shallots and keep it, stirring, until soft. Throw a pinch of dried basil, pour rice croup, mix and pour the boiled water. Add the saffron, mix and, covering the dishes with a lid, prepare the dish for fifteen minutes, stirring occasionally. When ready, we pour rice a little teriyaki sauce.
In a warm wok or frying pan with a small amount of olive oil, spread the chicken with marinade, add salt and laurel leaves to taste and fry on high heat until cooked.
We serve rice and teriyaki chicken on one plate.
Soba noodles with teriyaki chicken
Ingredients:
- fillet of chicken breast - 550 g;
- teriyaki sauce - 125 g;
- soba noodles - 300 g;
- Bulgarian pepper - 350 g;
- leeks - 1 piece;
- onion - 75 g;
- fresh ginger - 45 g;
- sesame seeds - 50 g;
- olive oil - 75 ml;
- soy sauce - 25 ml;
- garlic - 2-3 teeth;
- onion green - 1 small bunch;
- salt - to taste.
Preparation
In a frying pan heated up on a high fire or a wok with olive oil, fry for one minute finely
We add pre-peeled and shredded peppers, half-rings of onions and rings of leeks. Fry for five minutes, stirring, add teriyaki sauce and soy sauce. Sprinkle with pre-roasted sesame seeds and stand the dish on fire for a few more minutes.
Soba noodles are cooked until ready according to instructions on the package and combine with the contents of a frying pan or a wok.
When serving, sprinkle the dish with chopped green onions.