Chicken Teriyaki Recipe
Soy marinated chicken breast, sautéed vegetables, steamed rice.
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Ingredients
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Chicken Marinade
Vegetables
Rice
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together until well blended.
- 2
Marinate the Chicken
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1-2 hours.
Cooking the Rice
- 3
Rinse the Rice
Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
Sautéing the Vegetables
- 5
Heat Olive Oil
In a large skillet or wok, heat the olive oil over medium-high heat.
- 6
Cooking the Chicken
- 7
Sauté the Chicken
In the same skillet, add the marinated chicken breasts (reserve the marinade for later use). Cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 8
Add the Marinade
Once the chicken is cooked, pour the reserved marinade into the skillet. Bring to a boil, then reduce the heat and let it simmer for 2-3 minutes until slightly thickened.
Serving
- 9
Plate the Dish
To serve, fluff the cooked rice with a fork and divide it among serving plates. Top with the sautéed vegetables and sliced chicken teriyaki. Drizzle with any remaining sauce from the skillet and garnish with chopped green onions.
