Teriyaki Takeout Chicken & Rice with Quick Pickles

Chef Tony Reed

Servings

2-4

Prep Time

30 minutes

Cook Time

20 minutes

Cuisine

Asian

Category

Easy

This ultra-versatile blend is rich with umami, soy-sesame, and has a kick of ginger, garlic, onion, brown sugar comfort, and real green onion freshness. This sweet soy and ginger blend is our love letter to Seattle-style teriyaki that has more ginger and garlic. Teriyaki Takeout is exclusively available at HEB stores in Texas.

Stir frys, poke bowl, instant noodle - Teriyaki Takeout will add a flavor boost to all. But also try on roasted veggies, dressings, marinades, sauces, chicken, fish, pork, beef, rice dishes - you name it.

 

Keep this on your kitchen counter or pro pantry shelf to add the perfect mix of sweet soy and ginger to whatever you’re making.

 

Chef Tony put this blend to work with a classic chicken and rice dish with easy quick pickles. 

Teriyaki Takeout Chicken & Rice with Quick Pickles

Ingredients

    blank

    • 1 cup English cucumber, thinly sliced

    • 1 cup Carrot, julienned

    • 1/2 cup Rice vinegar

    • 1 Tbsp Sugar

    • 1/2 tsp Salt

    • 1/4 cup Water

    blank

    • 1 lb Boneless skinless chicken thighs

    • 2 Tbsp Spiceology Teriyaki Takeout Blend

    • 2 Tbsp Soy sauce, tamari

    • 1 tsp Brown sugar

    • 2 cloves Garlic, minced

    • 1 Tbsp Ginger, minced

    • 1 Tbsp Sesame oil

    • 1 Tbsp Vegetable oil

    • 2 cups Cooked jasmine or sushi rice

    • 2 Tbsp Green onion, thinly sliced

    • 1 tsp Sesame seeds

    Directions

      blank

      1. In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved. Add cucumber and carrots, toss, and let sit at least 15 minutes (or up to 1 hour). Drain before serving.

      blank

      1. Combine chicken, soy sauce, brown sugar, garlic, ginger, sesame oil, and Teriyaki Takeout Blend. Toss well and marinate 15–30 minutes.

      2. Heat vegetable oil in a skillet over medium-high. Sear chicken on both sides until golden and cooked through (165°F internal). Remove and let rest. Deglaze the pan with 2 Tbsp water or stock; reduce until syrupy. Toss sliced chicken in pan glaze to coat.

      3. Place rice in bowls, top with sliced chicken, quick pickled cucumber and carrots. Garnish with green onions and sesame seeds.

      4. Optional: Drizzle a touch more sesame oil or a sprinkle of Teriyaki Takeout over the finished bowl for added umami.