Teriyaki Chicken on Rice with a Crunchy Slaw

Who can resist chicken when it is coated in a sweet and tangy sticky sauce? Our homemade teriyaki sauce is made with just pantry staples, ginger and garlic and avoids all of the nasties you'll find in many store-bought varieties.

Meal Prep

Breakdown

  • Marinate the chicken
  • While the chicken is marinating, cook the rice and prepare the slaw.
  • Cook the chicken.
  • Serve up and enjoy!

Tips

  • Use a slotted spoon to remove the chicken from the marinade or if you don't have one, use tongs.

  • Removing the marinade from the chicken before frying allows the meat to brown rather than stew in a liquid filled pan.

Meal prep guide - if you followed the meal prep guide you would have made the teriyaki marinade.

This recipe serves four, if you are cooking for two simply halve the recipe.

INGREDIENTSIngredients

Teriyaki chicken

  • ¼ cup tamari
  • ¼ cup rice vinegar
  • 1 Tbsp fish sauce
  • 3 Tbsp honey (melted)
  • 1 Tbsp ginger (grated)
  • 1 tsp sesame oil
  • 500-600g chicken thighs (cut into bite-size pieces)
  • 1 lemon (juice)
  • 1 Tbsp sesame seeds (toasted)

Cabbage salad

  • 1 tsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 tsp ginger (grated)
  • ½ tsp coconut or brown sugar
  • Salt and pepper
  • ¼ large green cabbage (finely sliced)
  • 1 carrot (grated or julienned)
  • ⅓ cup coriander (finely chopped)
  • 1 avocado (sliced)
  • 1 ½ cups jasmine rice

Optional

  • Kewpie mayo
  • Edamame beans
  • 1 red chilli (finely chopped) or chilli flakes
METHODMethod
  1. Add the tamari, rice vinegar, fish sauce, honey, ginger and sesame oil into a large bowl or dish. Add the chicken pieces and leave to marinate for 15-30 minutes.

  2. While the chicken is marinating, cook the rice as per packet instructions and prepare the slaw. Add sesame oil, rice vinegar, ginger, coconut sugar, salt and pepper to a large bowl and mix to combine. Add the cabbage, carrot and coriander; toss well to coat the slaw in the dressing. Set aside until you are ready to serve.

  3. Add the coconut oil to a large frying pan over medium-high heat. Remove the chicken pieces from the marinade (reserve the marinade) and pop them into the hot pan; cook until the pieces are golden brown and cooked through, around 5-7 minutes.

  4. Remove the chicken from the pan and set it aside.

  5. Pour the reserved marinade into the same pan the chicken was in; bring to a gentle simmer and cook for 5 minutes or until the sauce has reduced and thickened. Add the lemon juice - this will thin the sauce out slightly.

  6. Add the chicken back into the pan with the marinade, cook for 2-3 minutes, coating the chicken in the sauce. Once cooked, sprinkle over some sesame seeds.

  7. Serve the chicken over rice with a portion of the slaw and some sliced avocado. You can also add some  some fresh red chilli, kewpie mayonnaise and edamame beans if you'd like.
TO SERVE
SERVE WITH
VARIATIONS

Vegetables

  • Swap the slaw for a side of steamed or wok fried greens.

Protein

  • For a vegetarian option, swap chicken for 600g of firm tofu. Remove excess liquid from tofu by pressing gently with a paper towel or a clean tea towel. Add a little coconut oil to the pan and fry until golden, remove from the pan and cook as per method.

Other

  • Swap rice for brown rice.
  • For a lighter option omit the rice and serve with extra slaw.