Teriyaki Chicken & Sticky Rice
- 8-10 boneless skinless chicken thighs (approx. 2 per person
- 1 batch homemade teriyaki sauce
Ingredients for Rice:
- 2 cups rice (any white rice works)
- 3 ½ cups water
- 1 tsp salt
Ingredients for Teriyaki Sauce:
- 6 tablespoons coconut aminos
- 2 tablespoons French Pantry Lavender Honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon water
- ½ – 1 tsp ginger
- 1 tsp corn starch (mixed with 1 tablespoon water)
Heat first 6 ingredients over low heat in a small sauce pan and whisk (using our mini whisk) until combined. Add corn starch to 1 tbl water until dissolved. Add corn starch mixture to teriyaki sauce to help thicken. Cook over low heat until desire consistency (about 5 minutes).
Place chicken in a be save container, pour ½ of sauce over chicken and seal to marinate. Marinate for at least 30 minutes to several hours. While chicken is marinating, start rice.
For the Sticky Rice:
Place 2 cups of rice in a large saute pan, cover with 3 ½ cups of water and let soak for at least 30 minutes or several hours. When you are ready to cook the rice, add salt, stir, and turn heat up to high. Allow water to boil and then turn heat down to med/low, slightly cover (be sure to leave a little space for the steam to escape) and cook for 10 minutes. DO NOT look at the rice or stir the rice in these 10 minutes. After 10 minutes, lift lid to see if all the water is absorbed. If water is all absorbed then remove from heat. If water is not all absorbed then cover and cook another 5 minutes until water is all absorbed.
Immediately scoop rice into mold of choice and, using a bonMa,t press the rice into the mold. Use bonMat to cover the mold and allow rice to set for 10 minutes or longer. If you keep the rice covered it will stay warm until you are ready to serve. When you are ready to serve, select serving plate and place over rice to unmold. Top with a drizzle of the teriyaki sauce and keep the remaining sauce to serve at the table.
You can either grill the chicken or bake at 400 degrees in your grande round mold for approx. 20-25 minutes or until done. We like to serve this meal with grilled pineapple and our Pineapple cake with rum glaze.