Recipe

Teriyaki chicken with fried rice

A quick and easy weeknight chicken dish that is rich with Japanese flavours.

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Teriyaki chicken with fried rice
  • 500 gram chicken thigh fillets, trimmed
  • 1/3 cup bought teriyaki marinade, plus 2 tablespoons extra
  • 1 tablespoon sesame oil
  • 1 red capsicum, finely chopped
  • 4 green onions, thinly sliced
  • 2 250g packets microwave jasmine rice
  • 1/2 cup frozen peas
  • 125 gram can corn kernels, rinsed

Method

Teriyaki chicken with fried rice
  • 1
    Combine chicken, marinade and half the oil in a bowl. Heat a frying pan over moderately high heat. Add chicken; cook for 4 minutes on each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Thickly slice.
  • 2
    Heat remaining oil in same pan over moderately high heat. Add capsicum and onion; cook and stir for 2 minutes or until softened. Add rice, peas and corn; cook and stir for 3 minutes or until heated. Stir in extra marinade. Serve chicken with fried rice.

Notes

Beef or lamb will work well in this recipe. Try leftover vegetables.

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