Chicken Teriyaki with Carnival Rice

Thu, 17 July 2025

Chicken Teriyaki with Carnival Rice

Serves 4

Ingredients:

Teriyaki Chicken
        •       910g (2 lbs) boneless, skinless chicken thighs, cut into bite-size chunks
        •       240ml (1 cup) soy sauce
        •       110g (½ cup) soft brown sugar

Carnival Rice
        •       500g basmati rice
        •       1 litre hot vegetable stock
        •       2 bay leaves
        •       1 tsp ground turmeric
        •       50ml vegetable oil
        •       300g frozen mixed vegetables, thawed
        •       2 spring onions, finely sliced
        •       ½ tsp dried thyme
        •       Sea salt and freshly ground black pepper, to taste

Method:

1. Cook the Carnival Rice
        •       Add rice, stock, bay leaves, and turmeric to a large, heavy-based saucepan.
        •       Bring to a boil over high heat, then reduce to medium-low.
        •       Cover tightly and simmer for about 15 minutes, or until the liquid is fully absorbed.
        •       Remove from heat and let it steam undisturbed while prepping the vegetables.

2. Prep the Vegetables
        •       While the rice cooks, heat the oil in a large frying pan over medium heat.
        •       Add the mixed vegetables, spring onions, and thyme.
        •       Sauté for 3–5 minutes, just until the vegetables are heated through but still vibrant in color.
        •       Season with salt and black pepper to taste.

3. Combine the Rice
        •       Once the rice is tender, fluff it with a fork.
        •       Gently fold in the sautéed vegetables.
        •       Set aside and keep warm.

4. Make the Teriyaki Chicken
        •       Heat a large pan or wok over medium-high heat.
        •       Sear the chicken thigh pieces in batches until golden brown on all sides.
        •       Return all the chicken to the pan, then pour in the soy sauce and brown sugar.
        •       Stir well and let the mixture simmer, reducing to a glossy, sticky glaze that coats the chicken beautifully (about 8–10 minutes).
        •       The sauce should thicken slightly as it cooks—keep stirring to prevent burning.