Chicken Teriyaki Recipe
Grilled chicken glazed with teriyaki sauce, served with rice.
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Ingredients
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Chicken
Teriyaki Sauce
Rice
Garnish
Method
Preparation of Teriyaki Sauce
- 1
Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- 2
Thicken the Sauce
In a small bowl, mix cornstarch and water until smooth. Pour this mixture into the saucepan. Stir constantly until the sauce thickens. Remove from heat and set aside.
Cooking the Chicken
- 3
Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 4
Grill the Chicken
Heat olive oil in a grill pan over medium-high heat. Add the chicken breasts and grill for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
- 5
Glaze with Teriyaki Sauce
During the last minute of cooking, brush the grilled chicken with teriyaki sauce. Allow it to caramelize slightly.
- 6
Let the Chicken Rest
Remove chicken from the grill and let it rest for a few minutes before slicing.
Cooking the Rice
- 7
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 8
Cook the Rice
In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
Serving
- 9
Plate the Dish
Serve sliced chicken over a bed of rice, drizzled with additional teriyaki sauce if desired.
- 10
Garnish
Sprinkle sesame seeds and chopped green onions on top for garnish.
