Teriyaki chicken is made with a marinade. A marinade needs to have vinegar and oil in it, and ideally to 'soak' into the meat for several hours. If you are organised, you can mix up the marinade, bag the meat up with it and freeze it in advance. It can then be marinading, while it defrosted.
Teriyaki Chicken600-800g boneless skinless chicken pieces, cut into bite size chunks
1 clove of garlic, chopped or crushed
4 tbsp honey
150ml soy sauce
4 tbsp water
1.5 tsp ground ginger
3 tbsp olive oil
3-4 tbsp vinegar or white wine
Combine the marinade ingredients. If you are going to freeze/chill this, place in a ziplock bag with the chicken. If you are going to cook the chicken within the next few hours, you could put it into the cooking dish, if you have space to chill it while it soaks.
To cook: Thaw if frozen. Cook in oven at 180 C for 40-45 minutes; 30 minutes covered and then 10-15 uncovered. Ensure the chicken chunks are cooked. Use the marinade as a sauce over the cauli-rice.
Cauli-rice pilafI don't know where I got my recipe for cauli-rice pilaf, as I don't seem to find it again. When I find it, I am happy to credit that source.
1 head of cauliflower, pulsed in food processor until rice-like
1 tbsp butter
1 tbsp lard
2 carrots, grated
3 salad onions, sliced
1 clove of garlic, crushed or chopped
1 small onion, diced
1 tsp vegetable boullion
100g mushrooms, diced
Melt oils and add carrots, onions and garlic. Saute until fragrant, about 3 minutes.
Add mushrooms and cook 2-3 minutes.
Add cauli-rice, then boullion. Stir to combine. Add 2 tbsp of water to prevent it burning onto the pan.
Cook gently for about 5 minutes. Add salt and pepper to taste.