Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms
Watch me make this on my YouTube!
Yield: 4 to 6 servings
Teriyaki Chicken:
1/3 cup soy sauce
3 tablespoons granulated sugar
3 tablespoons mirin
1 teaspoon freshly grated ginger, grated on a Microplane
¼ teaspoon freshly grated garlic, grated on a Microplane
1½ pounds boneless skinless chicken thighs
Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.
Pilaf:
2 tablespoons neutral oil, such as grapeseed oil
2 tablespoons toasted sesame oil
1 tablespoon freshly grated ginger, grated on a Microplane
1½ tablespoons minced garlic
1 large shallot, peeled and thinly sliced
1 pound cremini mushrooms, thinly sliced
1 cup Jasmine rice, rinsed and drained well
1¼ cup chicken stock
2 tablespoons rice wine vinegar
3 tablespoons white miso
2 pounds butternut squash, peeled, seeded and diced medium
¼ teaspoon freshly ground black pepper
2 scallions, thinly sliced on a bias, white and green parts
2 teaspoons sesame seeds
Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.
Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.
Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.
Add rice, stir to combine and cook for 2 minutes, stirring frequently.
Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.
Remove from oven (keep covered) and let rest, covered, for 20 minutes.
While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).
Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!
Chef Nathan Lyon 