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.
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.