About the recipe This was the first thing I made after I invented my teriyaki sauce recipe. Although I did choose it because it was an obvious pair with the sauce, I also made it because I thought it would be a good dish to practice my plating skills with. The trick to this recipe is to cook it on a hot, flat surface. That is why I make it on a cast iron griddle. The teriyaki sauce was previously covered on my blog already. It can be found at this address: http://cooktheblog.wordpress.com/2011/08/06/recipe-teriyaki-sauce/
Chicken Thighs (you can substitute chicken breast, but the thighs will taste better)
Teriyaki Sauce (Do not use a pre-bottled sauce. It is not the same) White Rice Favorite Assorted Vegetables (I used broccoli)
Estimated Prep and Cooking Time: About 20 minutes Servings: Depends on the amount of chicken you use.
Notes: For best results, marinate the chicken in the teriyaki sauce for a few hours before cooking.
Prepare white rice as directed by packaging. For best results, use a rice cooker.
Lightly steam (or boil in water) any vegetables desired until tender. Place plastic wrap over chicken. Using a meat tenderizer lightly beat the chicken. It should flatten but not completely. The chicken should be about ½ to an inch thick when done. Remove plastic wrap.
Coat griddle or frying pan with a vegetable oil. Place your cooking surface onto medium high heat. Be prepared, once the chicken is placed in the pan it will cook quickly. Once the pan is hot, placed chicken in the pan. Try to leave some space between each piece of chicken. Do not lower the temperature. Once the chicken is spaced out do not move it for about 4 minutes (a crust should form on the chicken). The edges of the chicken should be white. Once ready, flip the chicken. Again do not move it. Once the chicken is almost fully cooked on this side, add the teriyaki sauce to the pan. It should bubble. After a few minutes flip again and add more sauce if necessary. Remove the chicken from the pan.
Spray some teriyaki sauce on a plate. Place a biscuit cutter in the middle of the plate. Tightly pack the white rice into the biscuit cutter then remove the cutter. This should form a circle of rice. Arrange the chicken and vegetables on the plate as desired. Serve and enjoy.