Chicken Teriyaki Recipe
Broiled chicken breast served with hibachi vegetables and rice.
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Ingredients
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Chicken
Hibachi Vegetables
Rice
Method
Preparing the Chicken
- 1
Make the Marinade
In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, minced ginger, sesame oil, cornstarch, and water until well combined.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal or cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
- 3
Broil the Chicken
Preheat the broiler. Place the marinated chicken breasts on a broiler pan. Broil for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Baste with leftover marinade halfway through cooking.
Cooking the Vegetables
- 4
Prepare the Vegetables
In a large skillet or wok, heat olive oil over medium-high heat. Add sliced zucchini, bell pepper, carrot, and onion.
- 5
Stir-Fry the Vegetables
Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp. Add soy sauce, salt, and pepper to taste. Stir well for an additional minute and remove from heat.
Cooking the Rice
- 6
Prepare the Rice
Rinse the white rice under cold water until the water runs clear.
- 7
