5-Spice Chicken Teriyaki | Rachael Ray

5-Spice Chicken Teriyaki

Name: 5-Spice Chicken Teriyaki
Prep time: 35 min
Cook time: 55 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup EACH light soy sauce and dark soy sauce; 2 tablespoons light brown sugar; 2 inches ginger root, peeled and grated or minced; 4 cloves garlic, grated or finely minced; 1 tablespoon toasted sesame oil; 1 tablespoon 5-spice powder; 2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here); 1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite); 2 teaspoons corn starch mixed with a splash of warm water to form a slurry; 8 boneless, skinless chicken thighs; 2 ¼ cups chicken bone broth or stock; 1 ½ cups basmati or jasmine rice; 2 tablespoons neutral oil; 4 scallions, chopped; 4 tablespoons toasted sesame seeds

Serves 435 mins prep55 mins cook

5-Spice Chicken Teriyaki | MYOTO Recipe

0 servings

What you need

tbsp sesame seed

scallion

tbsp vegetable oil

cup jasmine rice

cup chicken broth

cup skinless chicken thigh

tsp cornstarch

tsp ground cinnamon

tsp black peppercorn

tbsp mexican rub

tbsp dark sesame oil

garlic

ginger root

tbsp light-brown sugar

cup soy sauce

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Instructions

Mix the ingredients for sauce in bowl. Add half of the sauce to a bowl or sealable plastic bag with the chicken, toss to coat and let stand 20-30 minutes. 

Prepare your rice. Bring the bone broth, stock or water and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.

Heat oil in a large nonstick pan over medium-high heat and cook chicken about 4 minutes per side, once cooked on both sides pour in the remaining sauce + coat the chicken until shellacked. Serve chicken with ric

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