Chicken Teriyaki with Mashed Potatoes and Boiled Vegetables

If you are non-vegetarian, you know what I’m saying- chicken is such a thing that however way you prepare it, it tastes great. Be it home-made Bengali style chicken keema curry or boiled chicken with apples and fresh cream – chicken is always the show stopper.

When am at home, back in Kolkata, I just can’t think of any Sunday lunch without chicken curry and warm white rice. It was in an evening at Boca Grande, Bangalore that I had my first taste of chicken teriyaki, a Japanese way of preparing chicken. The boneless chicken breast cooked in teriyaki sauce, and served with boiled vegetables. It tasted awesome; the softness of the meat with the sweet yet pungent sauce is a treat by itself.

A little googling of chicken teriyaki suggested that Teriyaki is a combination of two Japanese word “teri” means luster, and “yaki” means grill or broil. The sauce brings the lustrous look to the ingredients and the way of cooking generally broiling or grilling leads to its name. Chicken teriyaki can be prepared in different ways using mirin or even honey, sake and many other types of ingredients. Here’s my version specially dedicated to my Baba on father’s day. Happy  Father’s Day, Baba.

Ingredients:

For the chicken teriyaki

• 2 boneless chicken breast, 200gms each
• 1 cup dark soya sauce
• 1 cup chili vinegar
• 2 tablespoon sugar
• 2 tablespoon cornstarch/ corn flour

For boiled vegetables

• 2 cup of cauliflower, carrots, French beans, potatoes – all cut to bite size pieces
• ½ cup peas
• Salt to taste

Preparation:

For the chicken teriyaki

• Preheat the oven 200°C
• Mix the corn flour with vinegar to a homogenous mixture
• Add the soya sauce, and sugar and bring to boil with constant stirring
• Coat the boneless chicken breast evenly with the sauce (keep about ½ cup sauce for later), and place in the middle rack of the preheated oven
• Keep for 10 mins and then turn the chicken pieces around, coat with the extra sauce and keep for 10 mins more

For boiled vegetables

• Bring all the vegetables to boil with salt
• As they turn soft drain out the excess water and keep the veggies under cold water to stop further cooking
• Separate and mash the potatoes, season with chili flakes
• Season the other vegetables with salad seasoning or any other seasoning of choice

Assemble the teriyaki chicken, mashed potatoes and vegetables in a plate and serve hot with warm white rice or buttered buns.

Hot Tips – Depending on the size of the chicken the cooking time may vary, so check in between whether your chicken has been cooked. You can shred the prepared chicken and place inside sandwich breads.

Sending this entry to Krithi’s Serve It Grilled event.

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