Chicken Teriyaki with Chili, Garlic, Green Onions and Rice
2 servings
60 minutes
Teriyaki chicken with chili, garlic, green onions, and rice is a fragrant and rich dish of Japanese cuisine that combines the sweetness of teriyaki sauce with the spicy heat of chili and garlic. Teriyaki, traditionally used in Japan, gives the meat a caramelized shine and depth of flavor, while fresh vegetables add crunchy textures. The combination of soft rice with juicy chicken makes this dish balanced and nutritious, perfect for a cozy family dinner or a quick Asian-style meal. A special note of green onions adds freshness, while sprouts and bok choy highlight the harmony of ingredients. A wonderful choice for lovers of Eastern flavors!
1
Cut the chicken into strips and place it in a bowl. Add chopped chili and garlic, and teriyaki sauce. Mix well, cover with plastic wrap, and refrigerate for 2-3 hours.
- Chicken breast: 250 g
- Red chili pepper: 1 piece
- Garlic: 2 cloves
- Teriyaki sauce: 4 tablespoons
2
Boil the rice in boiling water until soft. Drain.
- Rice: 100 g
3
Heat the wok over medium heat for 1-2 minutes until it smokes, then add oil. Add the chicken and marinade, and fry for 5 minutes until golden brown. Then add the sprouts, sliced red onion, red pepper, and pak choi.
- Vegetable oil: 2 tablespoons
- Chicken breast: 250 g
- Teriyaki sauce: 4 tablespoons
- Bean sprouts: 110 g
- Red onion: 0.5 head
- Fresh red bell pepper: 0.5 piece
- Pak choi (bok choy): 75 g
4
Fry for 2 minutes, avoiding burning. Add a little water if necessary. Season with salt and add sugar. Serve on 2 plates, sprinkled with green onions. Serve with boiled rice.
- Salt: pinch
- Sugar: pinch
- Spring onion: 1 stem
- Rice: 100 g
