One-pot Japanese teriyaki chicken

Tender chicken thighs are given a Japanese twist in this succulent teriyaki chicken with bok choy and rice recipe.

Recipe «One-pot Japanese teriyaki chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g chicken thigh fillets, trimmed, cut into 3cm pieces, 1/4 cup teriyaki marinade, 1 tbsp peanut oil, 1 1/2 cups jasmine rice, rinsed, drained, 2 long red chillies, halved, deseeded, thinly sliced , 1 carrot, grated, 1 bunch baby bok choy, trimmed, roughly chopped .

Ingredients:

• 500g chicken thigh fillets, trimmed, cut into 3cm pieces 
• 1/4 cup teriyaki marinade 
• 1 tbsp peanut oil 
• 1 1/2 cups jasmine rice, rinsed, drained 
• 2 long red chillies, halved, deseeded, thinly sliced 
• 1 carrot, grated 
• 1 bunch baby bok choy, trimmed, roughly chopped 

Instructions

1. Combine chicken and marinade in a glass or ceramic dish. Refrigerate, covered, for 30 minutes if time permits.
2. Heat oil in a large, heavy-based, nonstick saucepan over medium-high heat. Remove chicken from dish, reserving marinade. Cook for 2 to 3 minutes or until sealed. Transfer to a bowl.
3. Add rice to pan. Add reserved marinade and 2 1/2 cups cold water. Bring to the boil. Reduce heat to low. Top rice with chicken and chilli. Cook, covered, for 12 to 15 minutes or until chicken is cooked through. Stir in carrot and bok choy. Cook for 2 minutes or until bok choy has wilted. Serve.