Teriyaki Chicken Recipe
Grilled chicken glazed with a tangy teriyaki sauce. Served with a mix of veggies and choice of Steamed or Fried Rice.
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Ingredients
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Chicken
Teriyaki Sauce
Vegetable Mix
Rice
Method
Prepare the Teriyaki Sauce
- 1
Make the Sauce
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well and bring to a gentle simmer over medium heat.
- 2
Thicken the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Gradually add this to the saucepan while stirring constantly. Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and set aside.
Marinate the Chicken
- 3
Prepare the Marinade
In a large mixing bowl, combine olive oil, salt, and black pepper. Add the chicken breasts and toss to coat them evenly.
- 4
Marinate
Pour half of the prepared teriyaki sauce over the chicken, ensuring it is well-coated. Cover and let marinate for at least 30 minutes in the refrigerator.
Cook the Chicken
- 5
- 6
Glaze with Sauce
In the last 2 minutes of grilling, brush the remaining teriyaki sauce over the chicken for added flavor.
Prepare the Vegetable Mix
- 7
Sauté the Vegetables
In a large skillet over medium heat, add a little olive oil. Add the sliced bell peppers, broccoli florets, julienned carrots, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Cook the Rice
- 8
Prepare the Rice
Cook rice according to package instructions for either steamed or fried rice, depending on your preference.
Serve
- 9
Plate the Dish
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken and serve it on a plate with a side of sautéed vegetables and a serving of rice. Drizzle any remaining teriyaki sauce over the top.
