[onlypaid]
by Chef Dewayne Rose
Summary: Teriyaki Chicken Served Over Jasmine Rice
Cooking time (duration): 10
Number of servings (yield): 2
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Ingredients
- 2-3 Cups Steamed Rice Jasmine (pre-prepared)
Teriyaki Sauce:
- 2/3 Cup Soy Sauce
- 1/3 Cup Pineapple Juice
- 1 Garlic Clove Fresh Garlic
- 1 Tsp. Fresh Ginger
- ¼ Cup Brown Sugar
- Optional Sherry Wine
- ½ lb Chicken Thigh Meat
- 1 Tbsp. Sesame Seeds
- ¼ Cup Edamame
- 1 Tbsp. Sesame Oil
- 1 Tbsp Fresh Cilantro Rough Chop
Instructions
Teriyaki Sauce:
- Steep garlic and ginger in Soy Sauce.
- Add sugar and pineapple juice once boils.
- Thicken with corn starch and let stand.
Chicken:
- Cook chicken in oven, at 350 until cooked thoroughly
- Slice chicken into ¼ to 1/2 pieces
- Place cooked chicken directly into pot containing Teriyaki sauce.
- Let chicken steep in sauce to absorb Teriyaki flavor.
To Serve:
- On large serving plate, pack rice into small round bowl, and remove rice dome from bowl and place in center of plate.
- Place edemame around rice
- Spoon Teriyaki Chicken on top of rice
- Garnish with Mandarin orange slices on top of chicken
- Top with fresh cilantro and sprinkle with sesame seeds and drizzle with sesame oil
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