Chicken Teriyaki with Ginger Rice

Name: Chicken Teriyaki with Ginger Rice
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Asian
Ingredients: 907 grams skin-on boneless chicken thighs; 59 milliliters brown sugar; 1 Tbsp canola oil; 1 inch peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced; 1 Tbsp chopped garlic; 118 milliliters reduced sodium soy sauce; 473 milliliters conventional white rice; 1 teaspoon salt; 2 bunches scallions, ends removed; 828 milliliters water

You can never have too many Japanese recipes, so give Chicken Teriyaki with Ginger Rice a try. For $2.57 per serving, you get a main course that serves 4. One serving contains 943 calories, 45g of protein, and 42g of fat. Head to the store and pick up garlic, brown sugar, canolan oil, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved.

Ingredients you will need

Brown Sugar

Soy Sauce

Garlic

Ginger

Sugar

Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.

Ingredients you will need

Chicken Thighs

Marinade

Preheat a grill or grill pan over medium heat.

Equipment you will use

Grill Pan

Grill

Remove the chicken from the marinade and set aside.

Ingredients you will need

Marinade

Whole Chicken

Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side.

Ingredients you will need

Cooking Oil

Marinade

Whole Chicken

Equipment you will use

Grill

Pot

Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)

Ingredients you will need

Potstickers

Marinade

Whole Chicken

Equipment you will use

Pot

In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover.

Ingredients you will need

Ginger

Water

Rice

Salt

Equipment you will use

Pot

Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.

Ingredients you will need

Water

Rice

While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")

Ingredients you will need

Potstickers

Green Onions

Whole Chicken

Equipment you will use

Grill

Pot

Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.

Ingredients you will need

Cooked Chicken

Green Onions

Ginger

Rice

Equipment

Grill Pan

Grill

Pot

Ingredients

Servings:

907grams

skin-on boneless chicken thighs 59milliliters

brown sugar 1Tbsp

canola oil 1inch

peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced 1Tbsp

chopped garlic 118milliliters

reduced sodium soy sauce 473milliliters

conventional white rice 1teaspoon

salt 2bunches

scallions, ends removed 828milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

De Morgenzon Reserve Chenin Blanc

Decadent golden with green hues, this Chardonnay exhibits aromas of toasted brioche with zesty marmalade. A backbone of lime and lemongrass with floral notes of honeysuckle and frangipani emerge on the palate. Warm, rich vanilla and a creamy almond nuance linger on the finish.