Teriyaki Experience – Home Made Version
This has got to be my favorite food to eat when spending a day at the mall. So simple, so quick, so full of flavor, so affordable and so very healthy (when you go easy on the teriyaki sauce, that is!).
I recently decided to try my hand at duplicating the “experience” at home. I mean, how hard can it be, really? Well, the “experience” turned out to be really positive. This meal is ready in just as long as it takes to cook the rice. Well under 25 minutes.
Want to give it a try? Here’s what you’ll need:
- 300g chicken breast, sliced very thinly
- 3 cups bean sprouts
- 1 cup broccoli florets
- 2 cups shredded cabbage (I buy it in a bag, already shredded and mixed in with carrots and red cabbage)
- A handful of snowpeas
- 1 tbsp Rice Vinegar
- Salt and pepper to taste
You can add any vegetables you want, really… onions, mushrooms, green onions, carrots, celery, cauliflower… let your imagination go wild!)
- 1 cup rice
- 2 cups water
- A couple of tablespoons of Teriyaki Sauce*
- Sesame seeds for garnish
- Bring the rice and water to the boil, lower heat, simmer for 10-15 minutes or until all water has absorbed. Let stand for 5 minutes.
- Meanwhile, cook chicken in a skillet with a little bit of water. Add salt and pepper to taste. Move it around the pan for 1-2 minutes. This will cook very quickly and does not need to color.
- Transfer the chicken to a plate and keep warm. Add your vegetables to the pan, allow to cook for a couple of minutes. Add rice vinegar and season to taste.
- When the vegetables are cooked, transfer to a serving plate, along with some rice and chicken. Sprinkle with sesame seeds and a splash of Teriyaki Sauce.
*Teryiaki sauce: if you want to make your own, all you need is 1/4 cup good soy sauce (Tamari type) 1/4 mirin and 1 tbsp honey or brown sugar. Bring everything to a boil, lower heat and simmer for a couple of minutes. Voilà! That’s all there is to it.