Teriyaki chicken with brown rice
You can find more recipes, inspiration and tips at:“The World of Speed Cooking”
Photo: Mathias Neubauer
29 min
Total Time
9 min
Cooking Time
20 min
Preperation Time
Ingredients
| 60 ml | Soy sauce |
| 2 tbsp | brown sugar |
| 2 tbsp | Mirin (or Sherry) |
| 1 tbsp | Rice vinegar |
| 1 tsp | grated ginger |
| 2 cloves of garlic | |
| 4 | Chicken breast fillets (approx. 150 g each) |
| 2 tbsp | vegetable oil |
| 200 ml | Poultry stock |
| 2 cups | brown rice (natural rice) |
| 1 tsp | salt |
| 2 tsp | cornstarch |
| 1 | Spring onion |
| 2 tsp | toasted sesame seeds |
Instructions
Step 1 of 6:
For the chicken: In a small bowl, whisk together the soy sauce with 60 ml of water, brown sugar, mirin, rice vinegar, and ginger. Peel and press the garlic, add it to the mixture, and set the sauce aside.
Step 2 of 6:
Rinse and pat the chicken dry. Heat the oil in a pressure cooker and briefly sear and brown the chicken breast fillets, turning them. Then deglaze with the sauce and add the broth.
Step 3 of 6:
For the rice: Prepare a solid insert of the appropriate size and a trivet. Rinse and drain the rice, then place it with 2 cups of water into the insert (1:1 ratio). Salt the rice and place the insert on the trivet above the chicken in the pressure cooker.
Step 4 of 6:
Close the pressure cooker with the lid and set the cooking crown to level 3. Heat the pot on the highest setting. As soon as the yellow ring appears (cooking indicator: 1st ring), reduce the heat. When the green ring (cooking indicator: 2nd ring) is visible, the cooking time of 9 minutes begins. Then remove the pot from the heat source and let everything cook for another 2 minutes, then release the steam and open the pot.
Step 5 of 6:
Remove the insert with the rice, the trivet, and the chicken breast fillets. Keep the rice and chicken warm briefly. Mix the cornstarch with 1 tbsp of water until smooth, pour it into the pot, and let the sauce simmer uncovered briefly until it thickens slightly.
Step 6 of 6:
Meanwhile, clean and wash the spring onions and cut them diagonally into thin rings. Taste the teriyaki sauce and toss the chicken in it. Distribute the brown rice into deep plates or bowls. Slice the chicken breast fillets diagonally, arrange them on top, and drizzle with some sauce. Sprinkle everything with toasted sesame seeds and spring onion rings and serve.
Tip:
Mirin is a sweet rice wine commonly used in Japanese cooking. Brewed from fermented rice, it complements many ingredients in Japanese cuisine, intensifies their flavor, and perfectly rounds off sauces and marinades – like this teriyaki sauce. Mirin is now available in well-stocked supermarkets or Asian stores. If you can't find it, you can also prepare the dish with a semi-dry or sweet sherry.
