Kurczak Teriyaki

Ingredients · 4 servings

• 700 gChicken breast, boneless, skinless
• 200 gTeriyaki sauce
• 12 gSesame seed, untoasted (to serve)
• 10 gChive, chopped (to serve)
• 300 gJasmine rice, rinsed
• 500 gBroccoli, cut into florets
• 20 gSunflower oil
• 900 gWater

Equipment

refrigerator, stovetop, knife, cutting board, mixing bowl, spoon, cover, sieve, saucepan, lid, steamer basket, frying pan

Instructions

1. 1
   Prepare Station

   Gather all ingredients, measure them, chop the chive, cut broccoli, and set out a bowl, saucepan, steamer, pan, tongs, and thermometer. · 10 min

   What to look for: Ingredients are measured, tools are ready, and vegetables are cut.

2. 2
   Marinate Chicken

   Coat chicken breast with teriyaki sauce in the bowl, cover it, and chill for at least 30 minutes so the surface absorbs flavour. · 30 min

   What to look for: Chicken is evenly coated in a dark, glossy sauce.

3. 3
   Cook Rice

   Rinse jasmine rice until the water is mostly clear, then simmer it with 600 g water, covered, until tender and fragrant. · 15 min

   What to look for: Rice grains are tender and the cooking water is absorbed.

4. 4
   Steam Broccoli

   Steam broccoli over 300 g boiling water until bright green and just tender, then keep it warm for serving with the rice. · 6 min

   What to look for: Broccoli is vivid green and still holds its shape.

5. 5
   Heat Oil

   Heat sunflower oil in a frying pan until shimmering, then lay in the marinated chicken breast without crowding the pan. · 2 min

   What to look for: Oil shimmers and the chicken sizzles on contact.

6. 6
   Sear First Side

   Sear chicken for 4-5 minutes on the first side until the teriyaki glaze darkens and caramelised edges begin to form. · 5 min

   What to look for: The underside is browned with a sticky, dark glaze.

7. 7
   Finish Second Side

   Turn chicken and sear 4-5 minutes more, checking the thickest piece for 74°C / 165°F before reducing the marinade. · 5 min

   When it is done: Insert the thermometer into the thickest chicken breast; it must read 74°C / 165°F.

8. 8
   Reduce Glaze

   Pour the marinade from the bowl into the pan, boil it hard, and spoon it over the chicken until it becomes sticky and glossy. · 3 min

   When it is done: Boil the used marinade thoroughly and keep chicken at 74°C / 165°F for safe serving.

9. 9
   Toast Sesame

   Toast sesame seeds in a small dry pan, shaking often, until lightly golden and nutty, then remove them from the heat. · 2 min

   What to look for: Seeds are pale golden and smell nutty.

10. 10
    Serve Bowl

    Slice chicken, place it over jasmine rice with steamed broccoli, spoon on glaze, and garnish with sesame seeds and chive. · 3 min

    What to look for: Chicken is glossy, rice is fluffy, and garnishes sit fresh on top.