If I’m looking for a quick week night meal I usually serve something with rice. Rice is quick, it’s filling and it goes with any number of things from stir-fries to mexican to goulash. Not to mention that if you are lucky enough to own a rice cooker you can just flick a switch and walk away to prepare the rest of the meal while the rice COOKS ITSELF!!!! Rice cookers are great little gadgets, and I picked mine up at Kmart for around $19 I think. It’s not fancy, but it does the job and cooks up to 5 cups of rice perfectly, which is handy because I tend to forget all about it and let it bubble away, slowly turning into something resembling white porridge.
Last night was a busy one, we had homework to finish off, clothes to pick out for Free Dress Day at school, and Mr 8 had a late meeting. So it was a rice night. But I still had enough time to make this quick, yet amazing dish. The sauce is so more-ish and the kids were begging for more. I made a few minor changes to the original recipe (as I do) making it less salty and using fresh garlic because, well, why use granules when you have beautiful, fresh, Australian grown garlic sitting on the bench staring at you? And it’s perfect for those nights when you have after school activities and you need to get a head-start on dinner while the kids are at school. Just cook the chicken and the sauce ahead of time and keep them in the fridge until you are ready to eat. Then it’s just a matter of re-heating the chicken pieces in a pan over Medium Heat until almost heated through, then adding the sauce and tossing the chicken through the sauce to coat all of the pieces until the sauce is nice and hot. If you add the sauce too early it may burn and we don’t want that. Or if you’re super hungry, just use the microwave.
We will definitely be making this dish again!
Chicken with Teriyaki Hoisin Sauce
3 Tbl Light Brown Sugar
2 Tbl Soy Sauce
1 Tbl Rice Wine Vinegar
1 Tbl Hoisin Sauce
1 Tbl Water
1 tsp Sesame Oil
2 tsp Cornflour
1/4 tsp Garlic Powder
1/8 tsp Ground Ginger
To Cook the Sauce:
Combine all of the ingredients in a small saucepan and whisk to combine. Continue to whisk as you bring the sauce to the boil, then reduce to a simmer until the sauce thickens. It will have a lovely syrupy appearance. Remove sauce from the heat and set aside to cool while you cook the chicken.
4 Boneless, Skinless Chicken Breasts diced into bite-sized pieces
1 Tbl Olive Oil
Freshly Cracked Black Pepper, to taste
2 Cloves Garlic, diced or crushed
To Cook Chicken:
Heat oil in a pan over medium-high heat.
Once oil is hot, add chicken pieces and garlic, sprinkling lightly with pepper.
Toss chicken occasionally as you cook to ensure all pieces are cooked through evenly.
When chicken pieces are cooked through and no longer pink inside pour over the Teriyaki Hoisin Sauce.
Toss chicken pieces through the sauce to ensure they are completely coated in the sauce.
Serve with rice.
Notes: A double batch of this recipe fed our family of 8 with only 3 or 4 of us eating an adult-sized serve, so I’m going to say that a single batch of this recipe will serve 3-4 adults.
Source of Original Recipe: http://jennsfoodjourney.blogspot.com.au/