Teriyaki Chicken With Ginger Chive Rice

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From australian better homes and gardens. note: this recipe does not use store bought teriyaki sauce. cooking time does not include marinating time.

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Steps

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Lay the chicken breasts out between 2 sheets of plastic wrap and beat to 1cm thick.

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Place the soy sauce , sake , mirin , sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved.

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Add the chicken and turn to coat.

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Cover and refrigerate for 1 hour , turning once.

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Bring a large saucepan of water to the boil.

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Add the rice and cook for 12 minutes , stirring occasionally.

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Drain.

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Stir in the chives and the remaining ginger , then cover until ready to serve.

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Meanwhile , drain the chicken , reserving the marinade.

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Heat the oil in a large , deep frying pan and cook the chicken , skin-side-down , over medium heat for 4-5 minutes , or until the skin is crisp.

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Turn and cook the other side for 4 minutes , remove from the pan.

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Add the reserved marinade and 1 / 4 cup water to the pan and scrape up any sediment.

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Bring to the boil over high heat , then return the chicken with any juices to the .

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Ingredients

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chicken breasts, soy sauce, sake, mirin, soft brown sugar, fresh ginger, long-grain rice, fresh chives, oil