halfbakedharvest4.3
Weeknight Sesame Teriyaki Chicken with Ginger Rice
A super-fast Asian chicken and rice bowl that the whole family will love!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
1. To make the sesame crumbs: Heat 1 tablespoon oil, the Panko, sesame seeds, and a pinch of crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, ⏱️ 3-4 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. Sprinkle with salt. Set aside.2. To make the sauce: Combine the soy sauce, honey, rice vinegar, and 1 tablespoon oil. 3. Toss the cucumbers with 1/4 cup of the sauce and a large pinch of red pepper flakes. Let sit. 4. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.5. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about ⏱️ 5 minutes. Add the bell peppers, garlic, and ginger, cook another ⏱️ 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about ⏱️ 5 minutes.6. Serve the chicken over bowls of rice. Top with sesame crumbs and spicy cucumbers. Enjoy!
crushed red pepper flakes, using to your tasterice vinegar3 tablespooncucumbers, thinly sliced2black peppergarlic, minced or grated4 cloves
Nutrition Facts
calories
642 kcal
serving Size
1 serving
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