How to Prepare Super Quick Homemade Itsu's Teriyaki Chicken on a Bed of Rice

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Recipe of Perfect Itsu's Teriyaki Chicken on a Bed of Rice. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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The same is true for lunches when we often add to a can of soup or box of macaroni and cheese or some other similar product rather than putting our creative efforts into producing an instant and easy yet delicious lunch. You may observe many thoughts in this report and the hope is that these ideas will not just allow you to get off to a fantastic beginning for ending the lunch rut most of us look for ourselves at at any time or another but also to use new things on your very own.

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Many things affect the quality of taste from Itsu's Teriyaki Chicken on a Bed of Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Itsu's Teriyaki Chicken on a Bed of Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Itsu's Teriyaki Chicken on a Bed of Rice is 4 - 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Itsu's Teriyaki Chicken on a Bed of Rice estimated approx 1hr - 1h 30 min.

To get started with this recipe, we have to prepare a few ingredients. You can have Itsu's Teriyaki Chicken on a Bed of Rice using 19 ingredients and 8 steps. Here is how you can achieve that.

There are quite a lot of ingredients, but the elements keep well separately and it is nice both hot and cold, so can be made ahead and used as a packed lunch, so it's worth making a large quantity (double or 1.5 the recipe).

Ingredients and spices that need to be Take to make Itsu's Teriyaki Chicken on a Bed of Rice:

1. For the Rice:
2. 475 g Originario or other sushi rice
3. 625 ml Room temperature water
4. 85 g (5 1/2 tbsp) Sushi rice seasoning
5. For the Teriyaki Sauce
6. 110 ml Light soy sauce
7. 90 g Light brown sugar
8. 1.5 tbsp Cornflour
9. 100 ml Water
10. For the Vegetables
11. 100 g Frozen garden peas
12. 1 Small red pepper
13. 2 Spring onions
14. For the Chicken
15. 7 Skinless, boneless chicken thighs
16. 3-4 tbsp Sesame oil
17. For the Garnish
18. Black and white sesame seeds
19. 1 Bunch Coriander

Steps to make to make Itsu's Teriyaki Chicken on a Bed of Rice

1. Place the rice in a large sieve over a bowl in the sink. Rinse the rice in cold water until the water turns cloudy, swishing the rice around the sieve. Drain and repeat until the water runs clear (or almost clear), no more than 4 washes.
2. Place the rice in a medium or large pot with a lid (ideally glass). Add the water and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer gently for 10 minutes. Do not open the lid. Remove from the heat and allow to steam in the pot for a further 10 minutes. Do not open the lid. Season with the sushi rice seasoning, mixing thoroughly with a wooden implement until combined. Set aside.
3. Meanwhile, make the teryaki sauce: stir together a little of the water and all of the cornflour to a smooth slurry. Boil the remaining sauce ingredients together in a small pot on medium heat until the sugar has dissolved and the sauce is glossy and slightly thickened, stirring occasionally with a whisk to prevent scorching. Remove from the heat and whisk in the slurry until combined. Return to the heat and continue stirring until thickened and the sauce is no longer opaque from the cornflour.
4. Thinly slice the spring onions, deseed and destem the pepper and cut it into ¾cm cubes. Pick the coriander leaves. Blanch the peas in boiling water until defrosted and cooked. Run under cold water to halt cooking.
5. Heat the sesame oil in a griddle pan on high heat until shimmering, then reduce the heat to medium high. Add the chicken thighs, frying for 2-4 mins on each side, until blackened in strips and registers 74° on a meat thermometer. Fry in batches if needed so as not to overcrowd the pan and add a lid if needed to avoid splashing oil. Transfer to a plate lined with paper towel once cooked. Once cool enough to handle, slice into 1¼ cm strips.
6. Assemble: split the rice between 4 or 5 bowls. scatter on the peas and pepper cubes. lay the chicken on one side. sprinkle on the spring onions. drizzle over the teryaki sauce, then sprinkle on the sesame seeds and a few coriander leaves on each bowl. Serve
7. If serving cold, allow all elements to cool to room temperature before storing in the fridge- the rice in a sealed container, the pepper and peas on plates lined with paper towel, the chicken on a large plate lined with paper towel in a single layer covered tightly in clingfilm, and the spring onions and coriander in zip or snap seal bags.
8. To make vegan, replace the chicken with tofu or any desired vegan meat replacer, cooked to your liking.

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So that is going to wrap this up for this special food Easiest Way to Prepare Perfect Itsu's Teriyaki Chicken on a Bed of Rice. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!