OKAZU Teriyaki Chicken with Rice
Indulge in the perfect balance of tangy teriyaki sauce, fluffy steamed rice, and Abokichi Okazu's irresistible umami kick. This easy-to-make dish will transport you to a seat at Freshii, tantalizing your taste buds with a tasty combination of Asian flavours. Get ready to savour a unique fusion of Japanese, Chinese, and Thai cuisine in every bite!
This recipe was generated by artificial intelligence. Here is the original blurb the bot wrote:
"Indulge in the perfect balance of tangy, savory teriyaki sauce, fluffy steamed rice, and Abokichi Okazu's irresistible umami kick. This easy-to-make dish will transport you to the streets of Tokyo, tantalizing your taste buds with its authentic flavors. Get ready to savor a unique fusion of Japanese and Canadian cuisine in every bite!"
As amazing as the AI is, it got some things wrong. You will not find this dish on the streets of Tokyo, but it's still delicious. I prepared the AI generated recipe to a T, and then fixed it, just by reducing the saltiness and thickening the sauce. I think that any choice of protein would work well in this recipe.
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ cup teriyaki sauce
- ¼ cup water
- ¼ cup Abokichi OKAZU Chili Miso
- 1 Tbsp potato starch
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- Sesame seeds, for garnish
Directions:
- Rinse jasmine rice thoroughly. In a saucepan, combine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is fluffy.
- In a large skillet, heat vegetable oil over medium-high heat. Add sliced chicken thighs and cook until browned and cooked through, approximately 4-5 minutes. After searing all sides, cover the pan to keep the chicken juicy.
- Pour teriyaki sauce and ¼ cup of water over the chicken and stir to coat. Cook for an additional 2 minutes. Transfer to a plate with most of the sauce and set aside.
- In the same skillet, add Abokichi Okazu Chili Miso, broccoli florets, and sliced bell pepper. Sauté for 3-4 minutes until vegetables are tender yet crisp.
- Return the cooked chicken to the skillet and toss with the vegetables, ensuring everything is well coated with the sauce.
- Dissolve the potato starch in a few tablespoons of the sauce in a small cup. Once dissolved, pour into the skillet and mix.
- Serve the OKAZU teriyaki chicken and vegetables over a bed of fluffy jasmine rice. Garnish with chopped green onions and sesame seeds for an added crunchy texture.
Enjoy this fusion masterpiece straight from your local foodcourt! (I mean this in the most complimentary way.)
