Better Homes and Garden’s Clarissa Feildel shares a lunchbox treat: teriyaki chicken rice paper rolls
TERIYAKI CHICKEN RICE PAPER ROLLS
Prep Time: 25 minutes plus marinating time
Cook Time: 30 minutes
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TERIYAKI CHICKEN
- 1 cup soy
- ½ cup mirin (sweet rice wine)
- ½ cup sake (Japanese rice wine)
- ½ cup caster sugar
- 4 boneless chicken thigh fillets, skin on
- 1 tablespoon vegetable oil
TO ASSEMBLE
- 12 rice paper sheets
- 12 oakleaf lettuce leaves, washed
- 1 cup cooked rice vermicelli noodles
- 1 carrot, julienned
- 1/2 red capsicum, julienned
- 1/2 cucumber, julienned
- Fresh herbs (mint, or coriander)
- Sweet chilli sauce for dipping
METHOD
1 To make teriyaki chicken, in a small saucepan, combine the soy, mirin, sake and sugar over low to medium heat until sugar dissolves. Increase temperature to medium and gentle boil, stirring occasionally, for 10–12 minutes, or until sauce thickens slightly. Cool to room temperature.
2 Combine chicken and ½ cup sauce. Marinate for 30 minutes or overnight.
3 Heat oil in a large non-stick frying pan over medium heat. Drain chicken from marinade, reserving marinade. Add chicken to pan, skin-side down and cook, covered for about 5 minutes on each side or until nearly cooked. Pour over remaining marinade. Cook, uncovered for a further 4 to 5 minutes, or until the sauce is thick and glossy and coats the chicken and chicken is cooked. Cool. Thinly slice chicken.
4 To assemble, fill a large bowl with warm water. Immerse one rice paper at a time for 5 to 10 seconds or until just softened. Lay on a slightly wet clean chopping board. (This stops the rice paper from sticking).
5 In the centre, place a lettuce leaf. Top with noodles, carrot, capsicum, cucumber, chicken and herbs. Drizzle with extra sauce. Fold the bottom of the rice paper over filling, then fold in the sides and roll up tightly from the bottom up. Repeat with remaining rice papers and filling to make about 12 rolls.
6 Serve the rice paper rolls with a dipping sauce of your choice on the side. Sweet chili is my favourite.
TIPS: For a more intense flavour, sauce can be cooked for longer.
Sliced avocado can be used.
Leftover sauce can be stored in the refrigerator for up to 1 week. Teriyaki sauce is great for glazing chicken, stir-fries, or as a marinade.
