Teriyaki Chicken with Ginger Rice
Teriyaki Chicken with Ginger Rice Preparation
Put chicken in bowl with brown sugar, sherry and soy sauce. Mix together.
Marinate, turning occasionally for at least 3 hours.
Bring a large sauce pan of rice to the boil.
While water is boiling remove chicken from marinade, reserving the marinade.
Heat oil in a fry pan or wok on medium heat.
Cook chicken on one side for 5 minutes.
Turn and cook on other side for 4 minutes.
Place half the ginger and the rice in the boiling water and cook for 10 minutes.
Add marinate and 1/4 cup water to the chicken. Cook a further 5-6 minutes.
Drain rice and stir through remaining ginger and chives.
Serve chicken on bed of rice.
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