Real Recipes From Real Home Cooks ®
Chicken Teriyaki with Sticky Rice, Grilled Broccoli and Seaweed Salad
INGREDIENTS
•
1 piece lemongrass (just the 5 inches/13cm of white root), thinly sliced
•
1 knob ginger (roughly the same size of your thumb), thinly sliced
•
1/2 cup (125 mL) soy sauce
•
1 Tbsp (15 mL) sesame oil
•
1/2 cup (125 mL) sugar
•
1 clove garlic, sliced
•
1 Tbsp (15 mL) honey
•
3 Tbsp rice vinegar
•
4 boneless chicken thighs, skin on
•
Vegetable oil, for grilling
•
2 cups (500 mL) sushi rice (short grain, glutinous rice), rinsed under cold water for 2-3 minutes until the run-off water is clear and no starch is coming off)
•
3 cups (750 mL) water
•
2 Tbsp (30 mL) sugar
•
2 tsp (10 mL) salt
•
1/3 cup (75 mL) rice vinegar
•
1 head Chinese broccoli or regular broccoli, stems removed and cut into sections
•
2 tsp (10 mL) canola oil
•
1 pinch salt
•
1 clove garlic, minced
•
2 tsp (10 mL) sesame seeds, toasted
•
1 small red chile, sliced fine
•
2 tsp (10 mL) canola oil
•
1 pinch salt
•
3 Tbsp (45 mL) lemon juice (yuzu juice is recommend but difficult to find unless you have access to a good Asian grocery)
•
2 Tbsp (30 mL) orange juice
•
1/4 cup (60 mL) low-sodium soy sauce
•
1 Tbsp (15 mL) mirin (rice wine)
•
1 pinch crushed red pepper flakes
•
1 cup (250 mL) dried wakame seaweed, reconstituted in warm water for 30 minutes and drained
►
ADVERTISEMENT