Chicken Teriyaki & Rice

INGREDIENTS

1 1-in. (2.5-cm) piece fresh ginger, peeled

¼ cup (50 mL) reduced-sodium & gluten-free soy sauce

2 tbsp (30 mL) mirin rice cooking wine

2 tbsp (30 mL) honey

2 garlic cloves

1½–2 lbs. (700 g–1 kg) bone-in, skin-on chicken thighs or legs

1 cup (250 mL) uncooked long-grain white rice, rinsed

1 cup (250 mL) water

1 green onion, thinly sliced

1½ tsp (7 mL) toasted sesame seeds

DIRECTIONS

1. Grate the ginger with the Microplane® Zester to measure 1 tsp (5 mL).

2. Whisk the ginger, soy sauce, mirin, honey, and garlic pressed with the Garlic Press in the inner pot of the Quick Cooker. Add the chicken. Place the wire rack into the inner pot with all three feet touching the bottom.

3. Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack.

4. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START.

5. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.

6. Carefully lift the ceramic pot out and fluff the rice with a fork.* Serve the chicken over rice with sauce, and sprinkle with onion and sesame seeds.

Cook's Tips:

To toast the sesame seeds, spread them in a single layer in a small fry pan. Toast the seeds over medium heat until they begin to brown, stirring frequently. Remove the seeds from the pan and cool completely.

You can substitute 1 lb. (450 mL) of frozen chicken tenderloins for the chicken thighs or legs. Reduce the cooking time to 7 minutes.

Safety Tip: *Use oven mitts or grips to remove the ceramic pot from the stainless steel inner pot.