Teriyaki Chicken with Jasberry Rice and Peppers

Purple rice, colourful peppers and chicken in a savoury soy and honey sauce: I like this dish for its colours alone. While the Jasberry rice cooks, I prepare the vegetables and chicken in the pan.

What is Jasberry rice?

Jasberry is a dark purple wholegrain rice from Thailand. Its colour comes from natural plant pigments. It is different from white jasmine rice, so follow the water ratio and cooking time on your packet.

Cook the peppers and chicken alongside the rice

The tablespoon of sesame oil is the total for both pans: use half for the vegetables and half for the chicken. Choose sesame oil suitable for frying. The peppers can retain a little bite, while the chicken must be cooked through.

Add the sauce at the end

Mix the soy sauce, honey and garlic, then add to the cooked chicken. Let it coat the pieces over gentle heat. Add a splash of water if the sauce gets too thick. Taste before adding extra salt, as the soy sauce already brings plenty of seasoning.

Kitchen tip

Add the honey and soy sauce at the end, then lower the heat to stop the honey catching in the pan.

Easy recipe

Teriyaki Chicken with Jasberry Rice and Peppers

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Teriyaki chicken with purple Jasberry rice and colourful peppers. An easy sauce of soy sauce, honey and garlic brings everything together. Serves two.

Prep time

10 min

Cook time

40 min

Yield

2 servings

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Ingredients

− 2 +

• 150 gjasberry rice, weighed dry
• 300 gchicken fillet
• 350 gmixed peppers
• 100 gred onion
• 2 clovesgarlic
• 70 mlsoy sauce
• 2.5 tsphoney
• 1 tbspsesame oil, suitable for frying, total for both pans
• 5 gsesame seeds
• salt and pepper

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Instructions

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1. Weigh the Jasberry rice dry and cook with the water ratio and time stated on its packet.
2. Wash and deseed the peppers and cut into strips. Peel the onion and garlic, slice the onion and finely chop the garlic. Cut the chicken into evenly sized bite-sized pieces with a clean knife.
3. Heat half the sesame oil in a pan and cook the peppers and onion over medium heat until tender with a little bite. Season with pepper.
4. Heat the remaining sesame oil in a second pan. Cook the chicken thoroughly, turning regularly. Check with a food thermometer that the centre reaches at least 70°C for two minutes.
5. Mix the soy sauce, honey and garlic. Add to the cooked chicken and warm gently until the sauce coats the pieces. Loosen with a little water if needed. Taste and add extra salt only if necessary.
6. Divide the rice, chicken and peppers between two plates and sprinkle with sesame seeds.

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Nutrition per serving

Calories

658 kcal

Protein

45.7 g

Carbohydrates

83.2 g

Sugar

17.4 g

Fat

15.4 g

Saturated fat

2.6 g

Fibre

7.9 g

Salt

5.8 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace