Originally posted at: http://cheapfeasts.co.uk/2014/02/13/teriyaki-chicken-and-rice/
This zingy little recipe really is a winner. Succulent and juicy chicken with a deep, rich flavour and a nice kick, this is the perfect pick-me-up for when you’re feeling run down or ill, or just want something delicious. 
As Bruce Almighty would say, it is b-e-a-utiful (I definitely haven’t been watching too many Jim Carrey films again, promise).
Tip: I’ve taken to using brown rice instead of white rice recently, and definitely prefer the flavour. Brown rice has a slightly different texture to white rice and takes longer to cook, but personally I prefer it, and it’s more filling and a lot healthier.
Serves: two people.
Cost per person: £0.87 (price based on Tesco Value ingredients).
Ingredients:
- 3 small/2 large chicken thighs
- 150g rice
- 85g frozen peas
- 85g frozen sweetcorn
- 3 tbsp teriyaki sauce
- 1 garlic clove
- 1 tsp chilli powder
- 1 tsp mixed herbs
- Vegetable oil, for frying
Method
1) Put the rice on to boil. If you’re using brown rice, put it on ten minutes before you start cooking the chicken.
2) Chop the chicken and fry on a medium heat with the teriyaki sauce, garlic, mixed herbs and chilli until sealed. When it is sealed, turn the heat down a little, and continue to cook.
3) Add the peas and sweetcorn to the rice, and return to the boil.
4) Drain the rice and add it to the chicken.
5) Et voila!
