Creamy Teriyaki Chicken with Consommé Rice and Broccolini
This creamy teriyaki chicken is made with tender chicken breast, sautéed onions, carrots, celery and fresh garlic in a rich, savoury sauce. It is served over a combination of Chinese white rice and basmati rice cooked in consommé, then finished with nigella seeds and fresh microgreens.
Equipment
- Large skillet
- Rice cooker or medium saucepan
- Small saucepan or shallow pan
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Serving spoon
- Meat thermometer
Ingredients
For the consommé rice
- 1 cup white rice Chinese or jasmine rice
- 1 cup basmati rice
- 3 cups beef consommé or prepared
- 1 tablespoon butter
- ¼ teaspoon black pepper
For the chicken and vegetables
- 1½ pounds chicken breasts boneless, skinless and cut into bite-sized cubes
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 yellow onion large and sliced
- 3 carrots medium sized, peeled and cut into thin sticks
- 1 bunch broccolini trimmed
- 2 celery stalks chopped
- 3 garlic cloves chopped
- ¼ teaspoon black pepper
For the creamy teriyaki sauce
- 2 cups cream sauce such as creamy garlic
- ⅓ cup teriyaki sauce
- ½ cup consommé or chicken broth
- 1 teaspoon cornstarch optional
- 1 tablespoon cold water optional
For serving
- 1 teaspoon nigella seeds
- ½ cup fresh microgreens
Instructions
Cook the consommé rice
- Rinse the Chinese white rice and basmati rice together under cold water until the water is mostly clear. Drain well.
- Add the rice, prepared consommé, butter and black pepper to a rice cooker. Cook using the regular white-rice setting. Once cooked, let the rice rest for 10 minutes before fluffing it with a fork.
- For stovetop cooking, place everything in a medium saucepan and bring it to a gentle boil. Cover, reduce the heat to low and cook for 16 to 18 minutes. Remove from the heat and let it rest, covered, for 10 minutes.
Cook the carrots and broccolini
- Bring a shallow pan of lightly salted water to a gentle simmer.
- Add the carrot sticks and cook for about 4 to 5 minutes, until just tender but still firm. Remove them from the pan and drain well.
- Add the broccolini and cook for 3 to 4 minutes, until bright green and tender-crisp. Drain and set aside.
- Cooking the vegetables separately helps them keep their colour and prevents them from becoming too soft in the creamy sauce.
Sauté the onions
- Heat the vegetable oil and butter in a large skillet over medium heat.
- Add the sliced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
Cook the chicken
- Add the cubed chicken and black pepper to the skillet.
- Cook for 7 to 9 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through. Let the chicken sit against the hot pan for a minute between stirring so it develops a little colour.
Add the creamy teriyaki sauce
- Reduce the heat to medium-low.
- Stir in the jarred creamy cooking sauce, teriyaki sauce and chicken broth. Simmer gently for 3 to 4 minutes, until the chicken is completely cooked and the sauce is hot and smooth.
- The chicken should reach an internal temperature of 74°C or 165°F.
- For a thicker sauce, mix the cornstarch with the cold water. Stir it into the skillet and simmer for another minute.
Add the vegetables, celery and garlic
- Stir the cooked carrots into the creamy chicken mixture.
- Add the chopped celery and garlic during the final 2 to 3 minutes of cooking. This keeps the celery slightly crisp and gives the sauce a fresher garlic flavour.
- Taste before adding any salt because the consommé and teriyaki sauce are already salty.
Serve
- Spoon the consommé rice onto each plate and top it with the creamy teriyaki chicken and carrots.
- Arrange the broccolini around the chicken. Sprinkle lightly with nigella seeds and finish with fresh microgreens.
Add the chopped celery and fresh garlic during the last few minutes of cooking. This keeps the celery slightly crisp and gives your creamy teriyaki chicken with consommé rice a fresher, more flavourful finish.
Notes
Use boneless, skinless chicken breasts cut into similar-sized cubes so the pieces cook evenly and stay tender.
Sauté the onions before adding the chicken. This creates a simple savoury base for the creamy teriyaki chicken sauce.
Cook the carrots and broccolini separately until just tender. This helps the vegetables keep their colour and prevents them from becoming too soft.
Add the chopped celery and garlic near the end of cooking. The celery keeps a little crunch, while the garlic tastes fresher and does not burn.
Use a creamy garlic, creamy chicken or mild jarred cooking sauce. An Alfredo-style sauce can also work, although it will make the dish richer.
Add the teriyaki sauce gradually because brands vary in sweetness and saltiness. Taste the sauce before adding extra salt.
Consommé, teriyaki sauce and jarred cream sauce can all contain a fair amount of sodium. Low-sodium versions may be used when available.
The combination of Chinese white rice and basmati rice creates a nice balance of soft, fluffy and fragrant grains.
Cooking the rice in prepared consommé instead of water gives this easy rice side dish much more flavour.
Let the consommé rice rest for about 10 minutes before fluffing it with a fork. This helps the grains finish steaming without becoming sticky.
Add a splash of chicken broth or consommé if the creamy teriyaki sauce becomes too thick.
For a thicker sauce, stir in a small amount of cornstarch mixed with cold water and simmer for one minute.
The chicken is safely cooked when it reaches an internal temperature of 74°C or 165°F.
Sprinkle the nigella seeds lightly over the finished dish. They have a stronger, earthier flavour than sesame seeds.
Add the fresh microgreens just before serving so they stay crisp and bright.
Serve the creamy teriyaki chicken with plenty of sauce spooned over the consommé rice. The rice absorbs the sauce beautifully.
Nutrition
Serving: 1servingCalories: 812kcalCarbohydrates: 123gProtein: 36gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 84mgSodium: 1160mgPotassium: 951mgFiber: 5gSugar: 41gVitamin A: 5755IUVitamin C: 31mgCalcium: 116mgIron: 3mg
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