Chicken fillet in teriyaki sauce with rice

4 servings

30 minutes

Chicken fillet in teriyaki sauce with rice is a harmonious blend of rich Eastern flavors and European culinary aesthetics. Teriyaki is a traditional Japanese sauce known for its caramel sweetness and depth of flavor, perfectly highlighting the tenderness of chicken fillet. Marinated meat infused with garlic, spicy pepper, and basil gains zest and richness. Golden rice cooked with saffron and shallots becomes the perfect complement, creating a balance between spiciness and softness. This dish is ideal for a cozy family dinner or an Eastern-style meal.

Energy value per serving

• Calories: 570.1
• Proteins: 31.4g
• Fats: 16.9g
• Carbohydrates: 72.7g

Ingredients

• Chicken fillet: 400 g
• Teriyaki sauce: 4 tbsp
• Red chili pepper: 0.5 pc
• Garlic: 3 head
• Dried basil: pinch
• Shallots: 1 head
• Rice: 300 g
• Olive oil: 3 tbsp
• Water: 0.5 l
• Saffron: pinch
• Sea salt: to taste
• Bay leaf: 3 pc

Cooking steps

1. Cut the chicken fillet into thin strips and place it in a bowl.

   Required ingredients:

   • Chicken fillet: 400 g

2. Chop the chili pepper and garlic finely.

   Required ingredients:

   • Red chili pepper: 0.5 piece
   • Garlic: 3 heads

3. Mix the fillet with pepper and garlic, add a pinch of dried basil and 4 tablespoons of teriyaki sauce. Stir. Refrigerate for a couple of hours to marinate well.

   Required ingredients:

   • Chicken fillet: 400 g
   • Red chili pepper: 0.5 piece
   • Garlic: 3 heads
   • Dried basil:  pinch
   • Teriyaki sauce: 4 tablespoons

4. Rinse the rice several times until the water is clear. Dry it.

   Required ingredients:

   • Rice: 300 g

5. Dissolve saffron in cold water and let it steep for about 10 minutes (use a small amount of water, about a shot glass).

   Required ingredients:

   • Saffron:  pinch
   • Water: 0.5 l

6. Chop the shallots finely.

   Required ingredients:

   • Shallots: 1 head

7. Heat a deep skillet and pour in a little (2 tablespoons) of olive oil. Add shallots. Sauté until soft and a characteristic yellow color. Add a pinch of basil.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Shallots: 1 head
   • Dried basil:  pinch

8. Add rice to the onion. Cover the rice with water. Add saffron. Mix everything well. Cook for about 15 minutes with the lid on, stirring occasionally to prevent the rice from burning. Add water if necessary. Drizzle the cooked rice with a little teriyaki sauce and mix well.

   Required ingredients:

   • Rice: 300 g
   • Water: 0.5 l
   • Saffron:  pinch
   • Teriyaki sauce: 4 tablespoons

9. Heat the pan, pour in some olive oil. Add our fillet, cut into strips, and bay leaves. Fry until cooked. Season with salt to taste.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Chicken fillet: 400 g
   • Bay leaf: 3 pieces
   • Sea salt:  to taste

10. Serve on one plate, but do not mix the chicken with the rice.