Teriyaki Butter Chicken with Lemon Broccoli and Rice
By Lucia Birkenkrahe
I love Japanese food, I especially love teriyaki chicken. And although nothing beats a Japanese restaurant – I can’t eat out all the time. After all, a woman’s gotta budget sometimes. But cooking your own meals instead of eating out doesn’t have to be boring; there’s no reason you can’t try and cook it like you are out.
I make it with steamed white rice and lemon broccoli on the side. You can either make or buy the teriyaki sauce. This meal is frugal compared to restaurant food and once you get all the ingredients that you might not have had on-hand before (like sesame oil and teriyaki sauce), they will last a while and you won’t need to buy them the next few times you make this.
INGREDIENTS
1. 3 Chicken Breasts (Boneless) 2. 1 Bottle of Teriyaki sauce (1⁄2 Cup for the Chicken, 1⁄3 for the Broccoli) 3. 1⁄2 Cup Butter 4. 1 Cup White Rice 5. 1 Lemon 6. 2 Heads of Broccoli 7. Chilli Oil 8. Sesame Oil 9. Soy Sauce 10. Cashews (optional)
DIRECTIONS
1. Rice: Add 2 cups of water to the cup of white rice and cook for 45 Minutes. (In the Instapot It only takes 30 minutes, so you may need to adjust the timing of the meal)
2. Chicken: Take out the chicken breasts and cut them into small pieces. Throw them all in a bowl and add the following ingredients and let sit in the refrigerator until it is time to fry them:
1⁄2 Cup of Teriyaki Sauce 1 Tablespoon Soy Sauce 1 1⁄2 Tablespoons Chilli Sauce Mix
3. Broccoli: Take the two heads of broccoli and chop them up into medium sized pieces. Steam for 10 minutes, until they are almost cooked through. Then put them in a bowl and add the following ingredients:
1 1⁄2 Tablespoons of Soy Sauce
The Juice from 1⁄2 of a Lemon
Cashews (optional)
Sesame Oil (2 Tablespoons)
4. Preheat a large pan for the chicken and a medium sized pan for the broccoli. Put 2⁄3 of a cup of Butter into the large pan and then add in the chicken, stir until it is cooked through. You might find that you want to add another 1-2 Tablespoons of butter if your sauce cooks away too heavily. If you add more butter make sure to proportionally add more teriyaki sauce as well (no more than a Tablespoon).
5. When the chicken is done you should end up with a flavorful buttery teriyaki sauce that you can use for the rice as well. You should start frying the broccoli in the medium sized pan a few minutes after you start to fry the chicken. Fry the broccoli until it is cooked through.
6. Load up the rice, the broccoli and the butter chicken onto your plate and enjoy!
NOTES:
- Serving Size: This serves 3 people. - If you prefer teriyaki sauce to be homemade, it’s easy to find a recipe for it online. It’s essentially soy sauce, mirin, garlic, sesame oil, cooking oil ginger and brown sugar. - I prepared this meal with a wok pan because it makes it easier to stir-fry, but any other pans will do just fine.- You can heat up some extra teriyaki sauce and use it for the rice, instead of using the chicken butter sauce for the rice. - Cut the leftover half lemon into pieces and squeeze over the finished broccoli to add zing.
