Chicken Teriyaki Recipe
Grilled chicken glazed with teriyaki sauce, served with rice and salad.
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Ingredients
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Chicken
Teriyaki Sauce
Rice
Salad
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, and black pepper. Add the chicken breasts and coat them thoroughly. Let it marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let them rest.
Preparation of Teriyaki Sauce
- 3
Make the Sauce
In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves.
- 4
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Add this to the saucepan and stir continuously until the sauce thickens. Remove from heat and set aside.
Cooking the Rice
- 5
Cook the Rice
In a pot, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork before serving.
Preparing the Salad
- 6
Toss the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss to combine.
Serving
- 7
Assemble the Dish
Slice the grilled chicken and place it on a plate. Drizzle the teriyaki sauce over the chicken. Serve with a side of jasmine rice and salad.