Savory with just a hint of sweetness, this tasty meal is not only healthy, but quick and easy to make as well. You will no longer need to purchase bottled teriyaki sauce after seeing how easy it is to make your own – and how much better it tastes too!
- ⅓ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tsp. sesame oil
- 1 ½ tbsp. honey
- 2 cloves garlic, minced
- 2 tsp. finely minced fresh ginger
- 2 tsp. cornstarch
- 1 tbsp. vegetable oil
- 1 lb. boneless skinless chicken breasts, cut into 1” pieces
- Kosher salt
- Freshly ground black pepper
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
- White rice, for serving
- Steamed broccoli, for serving (optional)
- Saucepan with lid
- Wooden spoon
- In a medium bowl whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch until smooth.
- In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
- Pour sauce over chicken and simmer until sauce has thickened slight and chicken is cooked through, 5 minutes.
- Garnish with sesame seeds and green onions. Serve over rice with steamed broccoli.
Boil water and add salt.
1.Pour water (for every cup of rice, use 1 ¾ cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
Pour in rice.
2. Add it to the boiling water.
Stir once, or just enough to separate the rice.
3. Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
Cover the pot and simmer.
4. Be sure the lid is tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
Fluff rice with a fork.
5. Just before serving, gently fluff the rice with a fork to separate the grains.