Teriyaki Chicken with Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 160 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Soy sauce 25 ml
4. 4 Honey 10 g
5. 5 Fresh ginger≈ $8.00 per kg 6 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Starch 3 g
8. 8 Sesame seeds 3 g
9. 9 Green onionspack 50 g ≈ $1.30 8 g
10. 10 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water until the water runs clear, then cook it according to the package directions; cut the chicken¹ thighs into 2–3 cm pieces; leave the pan without oil to start, or prepare oil as needed.

2. Heat a skillet over high heat and sear the chicken¹ pieces until golden brown, about 7 minutes, stirring frequently.

3. In a separate bowl, combine soy sauce, honey, minced fresh⁵ ginger, garlic⁶, cornstarch, and 50 ml of water; mix thoroughly until smooth.

4. Pour the sauce over the chicken¹ in the skillet; reduce heat to medium and cook for 2 minutes until the sauce thickens and coats the meat.

5. Stir gently over medium heat as it thickens, adjusting to your desired sauce consistency.

6. Serve the cooked rice on a plate; top with the chicken¹ and sauce and, if desired, sprinkle sesame seeds and chopped green⁹ onions.

7. Pair with the rice and garnish with greens⁹, then serve immediately.