Delicious Teriyaki Chicken with Rice and Seaweed Salad Recipe
Indulge in the tantalizing flavors of Teriyaki Chicken with Rice and Seaweed Salad, a delightful dish brought to you by Chef Bryan Woolley. With succulent chicken thighs glazed in a savory teriyaki sauce, paired with fluffy rice and a refreshing seaweed salad, this recipe is a culinary adventure waiting to happen.
Ingredients
6 chicken thighs
1/2 cup soy sauce
1/2 cup mirin
1/2 cup brown sugar
1 tbsp minced fresh ginger
1 tbsp minced garlic
2 cups prepared seaweed salad
1/4 head of cabbage, chopped
1 cucumber, sliced (peeled if needed)
1 broccoli crown, cut into bite-size pieces
4 cups cooked rice
Season salt and pepper to taste
Olive oil
Instructions
1
Preheat your oven to 350 degrees Fahrenheit.
2
Heat a large skillet on the stove and add enough olive oil to lightly coat the bottom of the pan.
3
Season the chicken thighs with salt and pepper, then pan-fry them skin side down until golden brown. Flip the chicken over and cook until golden brown on the other side.
4
Remove the chicken from the pan and place it on a baking sheet. Finish cooking the chicken in the oven until the internal temperature reaches 165 degrees Fahrenheit. Once cooked, remove from the oven and set aside.
5
In a frying pan, combine the soy sauce, mirin, brown sugar, garlic, and ginger. Stir to combine and bring to a boil, then reduce the heat and simmer for a couple of minutes to create a syrupy glaze.
6
Add the cooked chicken to the pan and spoon the teriyaki glaze over it.
7
To prepare the salad, combine the prepared seaweed salad, chopped cabbage, cucumber slices, and broccoli in a large bowl. Toss to combine everything and season with salt and pepper as needed.
8
Serve the teriyaki chicken with rice and the seaweed salad. Enjoy your delicious meal!
Tags:
#CaramelizedOnion#ComfortFood#CreamyPasta#DeliciousDinner#EasyRecipes#GarlicLovers#HomemadeCooking#PastaPerfection#SavorySensation#VegetarianOptionChefBryanCookingwithchefbryan
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