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.
1
Cut the chicken fillet into thin strips and place it in a bowl.
- Chicken breast fillet: 400 g
2
Chop the chili pepper and garlic finely.
- 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.
- Chicken breast 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.
- 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).
- Saffron: pinch
- Water: 0.5 l
6
Chop the shallots finely.
- Shallot: 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.
- Olive oil: 3 tablespoons
- Shallot: 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.
- 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.
- Olive oil: 3 tablespoons
- Chicken breast 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.
