Teriyaki Chicken is suitable for kids from the age of 3. It makes a great warm lunch or dinner because of its sweetness and fresh products.
Total Time: 45 minutes
5 tablespoons packed brown sugar
1/4 cup soy sauce
1 tablespoons honey
A splash of Marsala Wine
2 cloves of garlic, finely minced
1 tablespoon fresh ginger, peeled and grated
2 tablespoons cornstarch
1/4 cup cold water
A pinch of chili oil (sesame oil optional)
White spring onion, finely chopped
1 kg of skinless chicken thighs, cleaned, drained in chunks
Sea salt, ground black pepper
1 large zucchini, washed, cleaned and diced
2 tablespoons of sesame seeds
The Sticky Rice:
2 cups of glutinous rice, rinsed (Basmati or sushi rice optional)
3 cups water
2 tablespoons of caster sugar
2 teaspoons of sea salt
The Teriyaki Sauce
In a medium frying pan place 1 cup of hot boiling water, sugar, Soy sauce, honey, Marsala wine, garlic and ginger on medium heat. Mix.
In a mug combine 1/4 cup of lukewarm water and cornstarch. Mix until dissolved and pour into the mixture.
Stir the sauce until it thickens for about 2 minutes. Taste and set aside.
In a wok add splash of chili oil on high heat. Stir in the white spring onions and sauté for about 2 minutes until softened.
Next, chicken in. Roast until golden brown, for about 5 minutes on high heat. Season well with sea salt and pepper.
Once the chicken is ready, stir in the zucchini, sesame seeds and roast. Pour in the teriyaki sauce and mix well until well combined. Taste and taste.
Set aside and keep warm until serving.
In a small deep pan put 2 cups of rice and pour 3 cups of hot boiling water over it. Cover with a lid let it simmer on medium heat until al dente.
Once the water has been absorbed, take off the heat and let it sit covered for 10 more minutes.
Meanwhile, in a mug place sugar, salt and juice from lemon. Mix well and pour over the rice. Stir gently and taste.
Serve immediately with Teriyaki glaze chicken stew and a glass of dry white wine or beer. Enjoy!
Makes 5 serves.