Best served in individual bowls, this chicken teriyaki rice dish is a not-fried-rice dish, actually, since the cooked rice is not stir fried but merely tossed in caramelized teriyaki sauce. It was an experiment on cooking for a large crowd. The chicken teriyaki can be prepared ahead and cooled. But any leftover teriyaki sauce should be saved because that is what will flavor the rice. If you have drippings from the chicken teriyaki, you might want to add that to the rice as well.
The key to making this chicken and rice combo festive and party quality is to make sure that you garnish it properly. In my case, that means black and white sesame seeds and lots of fresh cilantro.
Chicken Teriyaki Rice Bowl
- Let the chicken teriyaki rest for about ten minutes.
- While the chicken fillets rest, heat the cooking oil in a non-stick pan. Pour in the beaten eggs and cook just until set.
- Cut the chicken fillets into thin strips.
- Roughly chop the cooked eggs.
- Reheat the reserved teriyaki sauce in a wok or large frying pan. Let boil until reduced and a bit thickened. Watch it carefully though to prevent scorching.
- Throw in the rice, season with salt (important!) and toss continuously until heated through. Add the chicken strips and eggs. Toss until well distributed.
- Transfer the chicken and rice to a wide serving bowl. Sprinkle in the toasted sesame seeds and cilantro.