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Ingredients
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Teriyaki Chicken
Method
Preparation
- 1
Marinate the Chicken
In a medium bowl, mix soy sauce, brown sugar, garlic, and ginger. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Rice
Rinse the uncooked rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes or until the rice is cooked and the water is absorbed.
- 3
Cook the Chicken
In a skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-7 minutes on each side, or until cooked through. Pour the reserved marinade into the skillet and simmer for an additional 3-4 minutes until the sauce thickens slightly.
- 4
Serve
Slice the cooked chicken and serve it over a bed of rice. Drizzle the teriyaki sauce from the skillet over the chicken and rice. Garnish with chopped green onions and sesame seeds.
