Chicken Teriyaki Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breasts, approx. 300 g
- 2 cloves garlic)
- 1 teaspoon ginger root, chopped
- 480 ml water
- 200 g basmati rice
- 120 ml soy sauce
- 80 g honey
- 150 g broccoli
- 120 g carrot (s)
- 1 medium bell pepper (s), red
- 1 tablespoon olive oil
- 2 tablespoon sriracha sauce
- some cornstarch
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breasts into small strips. Chop the garlic and ginger into small pieces. Cut the peppers, carrots and broccoli into small pieces.
- Fry the chicken strips in a pan in the olive oil on both sides. Salt and pepper. Add the garlic and ginger and cook for another 2 minutes. Add the water and rice and put the lid on the pan. When the water starts to boil, turn the temperature down to low and let everything cook for about 15 minutes (note: other types of rice may take longer). Stir regularly.
- After the rice has finished cooking, add the broccoli, carrots and peppers and stir. Finally add the soy sauce, honey and the Sriracha hot chili sauce and stir well. Heat everything again.
- If the rice has not absorbed all of the liquid, thicken it with a little starch. Season to taste with salt and pepper.
- Serve while the vegetables are still crisp. Garnish with finely chopped spring onions.
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