Grilled Teriyaki Chicken and Poached Eggs on Fried Rice

This recipe was originally posted by Key Ingredient member Robert T.

Photo by Lori K.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 5

    Boneless chicken thighs

  • 1/2

    cup Soy Sauce

  • 1/2

    cup sake

  • 2/3

    cup Mirin

  • 3

    Tbsp sugar

  • Sliced scallions for garnish

  • Poached egg recipe will follow

  • Fried Rice recipe will follow

Directions

Place soy sauce, sake, mirin and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling. Season chicken thigh fillets with black pepper and pour about 4 tbsp of the fresh made teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest of the sauce for later. Remove chicken from marinade and pat each piece dry. If using a grill pan, over medium heat, brush pan with a light covering of vegetable oil. When pan becomes hot, add chicken pieces, and grill over moderate heat, basting with a light coating of the sauce approximately every 5 minutes until the chicken reaches an internal temperature of 155 degrees. *This process can also be done on an outdoor grill over gas or charcoal. Allow chicken to rest 10 minutes before serving. For fried rice, you will need 3 Tbsp of oil, 1 c. Frozen Peas, ¼ c. Green Onions, chopped, 4 c. Cooked Rice, 2 Tbsp. Soy Sauce, ½ tsp. Sugar. Bring a 12 inch skillet to medium heat, add oil, allow oil to heat up and add the rice, and remaining ingredients. For poached eggs, fill a 10 or 12 inch saute pan which has a lid, with water up to the bottom of the rivets for the handle with water. Add 2 Tbsp of white vinegar and 1/4 tsp of salt to the water and bring to a slow boil over medium high heat. Crack 4 eggs into 2 small ramekins. When water has just begun to boil,remove pan from heat and tip ramekins into water so eggs can gently float out. Cover and allow to sit for 5 minutes. Serve chicken over fried rice, and top with a poached egg. Garnish with sliced scallions.

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