Chicken Teriyaki

Ingredients

Chicken

• 500 g chicken, cut into large cubes (cleaned and soaked in a little vinegar, oil and lemon)
• 2 tbsp fresh ginger or 1/2 tsp ground
• 1/2 head of garlic, crushed
• 1/4 cup vegetable oil
• 1 tbsp black pepper
• 1/4 tsp each of cardamom, cinnamon, nutmeg and cloves
• Spring onions and toasted sesame, for serving

Sauce

• 1/4 cup soy sauce
• 4 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/2 cup cold water
• 1 tbsp lemon juice
• 1 tsp white or rice vinegar

Rice

• 2 cups long grain rice, soaked in warm water
• Salt
• 1 stock cube
• Vegetable oil

Method

1. Heat the pan with the vegetable oil, fry the garlic and ginger until fragrant, then add the chicken and spices and cook.
2. Make the sauce by mixing the soy sauce, sesame oil, water, vinegar, cornstarch and brown sugar well. Add to the cooked chicken and let it boil until slightly thick.
3. Rice: 1 1/2 cups water per cup of rice. Boil the water, add 1/2 tsp salt, the stock cube and 2 tbsp oil, taste for salt, add the drained rice and cover. Once the water is absorbed, lower the heat.
4. Serve topped with sesame and spring onions.

Notes

Spring onions are not cooked with Asian dishes; add them when serving.