A delightful twist on a classic teriyaki chicken recipe, featuring a soy-ginger glaze and aromatic herb rice.
Prepare the chicken by placing it between two sheets of plastic wrap and gently pounding it to an even thickness.
This ensures even cooking and helps the chicken absorb the marinade better.
In a mixing bowl, combine the soy sauce, mirin, honey, and grated ginger. Whisk until well mixed.
Taste the marinade and adjust the sweetness or saltiness to your preference.
Place the chicken in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour.
Turn the chicken halfway through marinating for even flavor distribution.
Cook the rice according to package instructions. Once cooked, stir in the chopped chives and parsley.
Fluff the rice with a fork before adding the herbs to keep it light and airy.
Heat the vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for 4-5 minutes per side, or until fully cooked.
Avoid overcrowding the skillet to ensure a nice sear on the chicken.
Serve the chicken over the herb rice, drizzling any pan juices over the top.
Garnish with additional chopped herbs for a fresh and vibrant presentation.
Nutze unsere App für das beste Erlebnis
