Teriyaki Chicken (Baked) With Mushroom Fried Rice

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. 

Ingredients

For the chicken-

2 chicken breasts

1 tbsp cornstarch

1 tbsp cold water

1/2 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

5 clove garlic, minced 

2 tsp  grated ginger

1/4 tsp freshly ground black pepper

In a saucepan combine all the ingredients for the sauce and cook on low heat til it starts to bubble. Stir constantly. check the salt and add if needed.

Brush the sauce on chicken breasts on both sides. Place the chicken pieces on the high rack in the microwave for 30 mins. brush with sauce at 10 min intervals. after 15 mins turn chicken over.

For the Rice-
1 cup rice
2 cups water
1 cube chicken stock
200 gms mushrooms, chopped
1 small onion, finely chopped
5 cloves of garlic, finely chopped
1 tsp soy sauce
juice of 1/2 lemon
1 spring onion
1 tbsp sesame seed oil
salt and pepper to taste

To the rice add water and dissolve the chicken stock cube in it. Cook rice in a pressure cooker.(1 whistle)

In a wok, heat oil and saute onion and garlic til lightly brown. Add the mushrooms, soy sauce, lemon juice salt and pepper and cook for 6 mins. stir constantly.

Mix in rice and spring onion.

Serve the chicken on the bed of rice sprinkled with spring onion and toasted sesame seeds

Enjoy as light dinner with a glass of beer!