Recipe for 4 people
Preparation time: 20 min
Cooking time: 10 to 15 min
Ingredients for preparing the Chicken
- 400g chicken breast cut into cubes.
- 1 ½ yellow onion
- 2 zucchinis
- 8 button mushrooms
- 2 tablespoons Black Paste
- 2 tablespoons soy sauce
- 200g white rice
Ingredients for preparing the Teriyaki sauce
- 2 tablespoons brown sugar
- 100ml water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- Small pieces of minced ginger
- 1 tablespoon Black Paste
- ¾ tablespoon cornstarch
- 2 tablespoons cold water
Preparation :
- Combine the brown sugar, 100ml of water, soy sauce, honey, garlic, ginger, and Black Paste in a small saucepan and bring to a boil
- Separately, combine the cornstarch and 2 tablespoons of cold water, mixing well until smooth
- Add to the saucepan, and heat on low until the sauce thickens (to coat).
- Rinse the white rice under cold water in a strainer
- In a pot filled with water, start cooking the rice when the water boils. Season with a bit of coarse salt and remove the rice when it’s tender
- In a bowl, combine the Black Paste and soy sauce with a bit of hot water, mixing until smooth
- Cut the onion into quarters, separating the layers.
- Cut the zucchini into half-moons.
- Cut the button mushrooms in half.
- Using bamboo skewers, pierce the ingredients one by one, alternating the ingredients each time.
- Lightly season with salt.
- Marinate the skewers with the marinade and cook in a pan over medium/high heat with a bit of oil.
- Cook for 5 minutes on each side.
- Mix the teriyaki sauce with the rice, saving some for plating.
