Weeknight Sesame Teriyaki Chicken with Ginger Rice

Name: Ayam Teriyaki Wijen Malam Hari dengan Nasi Jahe
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 tablespoons sesame oil; 1/2 cup Panko breadcrumbs; 1/4 cup raw sesame seeds; crushed red pepper flakes, using to your taste; 2 tablespoons chopped chives or green onions; 1/2 cup low sodium soy sauce or tamari; 1/4 cup honey; 3 tablespoon rice vinegar; 2 cucumbers, thinly sliced; 1 pound boneless skinless chicken thighs or breasts, thinly sliced; 2 teaspoons corn starch or flour; 4 cloves garlic, minced or grated; black pepper; 1 inch fresh ginger, grated; 2 red or orange bell peppers, thinly sliced; steamed white or brown rice for serving ((ginger rice in notes))

A super-fast Asian chicken and rice bowl that the whole family will love!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Ayam Teriyaki Wijen Malam Hari dengan Nasi Jahe

Foto: Half Baked Harvest

Ingredients

4 servings

4 tablespoons sesame oil
1/2 cup Panko breadcrumbs
1/4 cup raw sesame seeds
crushed red pepper flakes, using to your taste
2 tablespoons chopped chives or green onions
1/2 cup low sodium soy sauce or tamari
1/4 cup honey
3 tablespoon rice vinegar
2 cucumbers, thinly sliced
1 pound boneless skinless chicken thighs or breasts, thinly sliced
2 teaspoons corn starch or flour
4 cloves garlic, minced or grated
black pepper
1 inch fresh ginger, grated
2 red or orange bell peppers, thinly sliced
steamed white or brown rice for serving ((ginger rice in notes))

Steps

1. To make the sesame crumbs: Heat 1 tablespoon oil, the Panko, sesame seeds, and a pinch of crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. Sprinkle with salt. Set aside.2. To make the sauce: Combine the soy sauce, honey, rice vinegar, and 1 tablespoon oil. 3. Toss the cucumbers with 1/4 cup of the sauce and a large pinch of red pepper flakes. Let sit. 4. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.5. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the bell peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.6. Serve the chicken over bowls of rice. Top with sesame crumbs and spicy cucumbers. Enjoy!