Weeknight Sesame Teriyaki Chicken with Ginger Rice.
A quick weeknight teriyaki-style chicken with toasted sesame crumbs, marinated cucumbers, and ginger rice.
Equipment
- Large Skillet
- Bowl
- Plate
Ingredients
Ingredients
- 4 tablespoonssesame oil
- 1/2 cupPanko breadcrumbs
- 1/4 cupraw sesame seeds
- crushed red pepper flakes using to your taste
- 2 tablespoonschopped chives or green onions
- 1/2 cuplow sodium soy sauce or tamari
- 1/4 cuphoney
- 3 tablespoonrice vinegar
- 2 cucumbers thinly sliced
- 1 poundboneless skinless chicken thighs or breasts thinly sliced
- 2 teaspoonscorn starch or flour
- 4 clovesgarlic minced or grated
- black pepper
- 1 inchfresh ginger grated
- 2 red or orange bell peppers thinly sliced
- steamed white or brown rice for serving ginger rice in notes
Instructions
Instructions
- Make the sesame crumbs: Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add the Panko, raw sesame seeds, and a pinch of crushed red pepper flakes. Stir constantly and cook until the crumbs are lightly toasted and beginning to caramelize, about 3–4 minutes. Transfer the crumbs to a plate to cool and set aside.
- Make the sauce: In a bowl, whisk together the low-sodium soy sauce or tamari (1/2 cup), honey (1/4 cup), rice vinegar (3 tablespoons), and 1 tablespoon sesame oil. Set aside.
- Marinate the cucumbers: Put the thinly sliced cucumbers in a bowl. Measure out 1/4 cup of the prepared sauce and toss it with the cucumbers and a pinch (or to taste) of crushed red pepper flakes. Let the cucumbers sit while you cook.
- Prepare the chicken: In a medium bowl, toss the thinly sliced chicken with the cornstarch (2 teaspoons) and a pinch of black pepper until evenly coated.
- Cook the chicken and vegetables: Wipe the skillet clean. Heat the remaining 2 tablespoons sesame oil over medium heat until shimmering. Add the chicken in a single layer (cook in two batches if the skillet would be overcrowded) and cook, stirring occasionally, until browned and crisped, about 4–6 minutes. Add the thinly sliced bell peppers, minced/grated garlic, and grated ginger; cook and stir for 2–3 minutes more, until the peppers begin to soften and the garlic is fragrant.
- Finish with sauce: Pour the remaining sauce (after the 1/4 cup set aside for cucumbers) into the skillet and increase heat to medium-high. Bring to a boil, then reduce to a simmer and cook, stirring, until the sauce thickens and coats the chicken and peppers, about 4–5 minutes.
- Serve: Divide steamed white or brown rice among bowls. Spoon the chicken and sauce over the rice. Top with the toasted sesame crumbs, the marinated cucumbers, and the chopped chives or green onions. Serve immediately.
Notes
Notes
Ginger Rice:
Combine 2 cups water in a medium pot. Bring to a boil. Add 1 cup basmati rice, 1 inch grated fresh ginger, 1 tablespoon toasted sesame oil, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.
Ginger Rice:
Combine 2 cups water in a medium pot. Bring to a boil. Add 1 cup basmati rice, 1 inch grated fresh ginger, 1 tablespoon toasted sesame oil, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.