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Good day to all! I suggest preparing rice with vegetables and chicken breast in teriyaki sauce according to my recipe.
Let's get started:
You will need one piece of chicken fillet.
Cut the chicken meat into strips.
We will marinate the chicken meat.
For the marinade, first take 3 tablespoons of soy sauce.
Squeeze 2 cloves of garlic and add 1 teaspoon of ground ginger (you can grate raw ginger).
Mix everything and leave our chicken to soak in the marinade for 30-40 minutes.
In the meantime, we are preparing other products.
Take a handful of green beans. Both fresh and frozen beans will do.
Pour boiling water over it and boil for 10 minutes.
We also need to cook rice. Take a glass of rice (in my case it's brown rice) and 2.5 glasses of boiled water. Pour the rice into boiling water and cook with the lid closed, first over high heat, then over low heat until tender. After the rice is cooked, do not open the lid for another 10 minutes. The rice will turn out crumbly.
Let's start with the vegetables.
I suggest taking red bell pepper, eggplant, one onion and two cloves of garlic.
Cut the onion into half rings and the garlic into thin strips.
We remove seeds from the pepper and cut it into strips.
We also chop the eggplant.
Place a frying pan on the fire and add a little vegetable oil. Place all the vegetables in a hot frying pan (don’t forget about the boiled asparagus).
Fry the vegetables over high heat for 10 minutes, stirring constantly with a spatula.
After 10 minutes, the vegetables became softer, but did not lose their juiciness and crunch (so to speak).
Reduce heat and add 3 tablespoons of soy sauce and 3 tablespoons of teriyaki sauce to the vegetables. Keep the vegetables on low heat for about another minute.
We got such beautiful vegetables.
After half an hour, the chicken meat was marinated. We will also fry it over high heat for 7-10 minutes.
Frying over high heat helps preserve the juiciness of meat (especially chicken breast).
Reduce the fire. Pour a spoonful of teriyaki sauce over the finished chicken and sprinkle with sesame seeds. Stir with a spatula and let the sesame seeds fry for no more than 1 minute.
Almost everything is ready. All that remains is to form the dish.
We will lay it out in layers. First, take boiled rice.
Place vegetables on top.
And add chicken meat.
Although, you can mix all the ingredients at once. The rice will be saturated with juice and sauce from vegetables and meat.
This is the rice with vegetables and meat we got. The taste of this dish will not leave anyone indifferent.
Bon appetit!
Cooking time: PT01H00M 1 h.
Teriyaki sauce is used in Asian cuisine. Most often, meat and seafood are marinated in the sauce. Nevertheless, the sauce is quite independent and can be served in a Lenten dish.
4 cups for rice, 1 cup for sauce
To prepare a dish, namely rice with Teriyaki sauce, we need to cook the rice itself. I prefer to cook rice in a steamer. So, put rice in the steamer. Fill with water at the rate of 1 to 2, and turn on the device. Cooking time in my steamer is 40 minutes.
The rice is ready. Remove it from the steamer and season with vegetable oil. If we are preparing a dish not for Lent, then the rice can be seasoned with butter.
Fill a small wide mold with rice. It is better to grease the mold itself with oil first, so that later the rice will come out of it easier.
Transfer the pan with rice to a flat dish and turn it over. Remove the mold. A similar pasta of rice will remain on the dish.
3 tbsp. spoons of soy sauce, 2 teaspoons of wine vinegar, 150 ml. water, a pinch of salt, 1 tbsp. spoon of honey, 1 tbsp. spoon of vegetable oil, 2 teaspoons of corn starch. Mix all these ingredients in a small saucepan.
Basmati rice with shiitake in teriyaki sauce
Basmati rice – 400 g
Carrots – 60 g
Onion – 40 g
Garlic – 6 cloves
Shiitake (medium) – 250 g
Vegetable oil – 80 ml
Water – 800 ml
Ground zira – 5 g
Sake – 60 ml
Teriyaki sauce – 120 ml
Sesame – 10 g
221 kcal
Pour cold water over the basmati rice and leave for 15-20 minutes. Then place on a sieve and allow excess moisture to drain.
Peel the carrots and grate them. Peel the onion and garlic, cut into small cubes.
Remove the stems from the shiitakes and make star-shaped notches on the caps.
Pour oil into a preheated saucepan and fry carrots, onions and garlic. Fry, then add rice. Mix well and add water. Add ground cumin and salt to taste.
When the water boils, let it evaporate to the surface of the rice and cover with a lid, reducing the heat to low. Stirring occasionally, cook the rice until cooked and remove from the stove.
Separately, heat another frying pan and add vegetable oil, fry the shiitake on all sides. Salt, pepper, pour in sake. When the mushrooms are soft, pour in the teriyaki sauce, stir well and place on plates.
Use a mold to place the prepared rice next to the mushrooms. Sprinkle mushrooms with sesame seeds.
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