Simple Homemade Chicken Teriyaki and Rice
Ingredients
- 4-6 chicken breasts
- garlic salt
- olive oil
Teriyaki Sauce
- 2 cups packed brown sugar
- 1 cup soy sauce
- ⅛ cup apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- ½ cup water
White Jasmine Rice
- 2 c. jasmine rice
- 4 c. water
- 2 tablespoons butter
Sides + Toppings
- green vegetables (broccoli, green beans, etc.)
- sesame seeds (optional)
- diced green onions (optional)
Instructions
Jasmine Rice
- Start by making your rice. Combine 2 c. rice, 4 c. water, and 2 tbsp. butter in a medium saucepan over high heat.
- Once rice mixture comes to a boil, bring heat down to the lowest it will go on your stovetop, cover, and let cook for 15-20 minutes until fluffy.
Chicken
- Heat a large nonstick skilled over medium-high heat with 1-2 tbsp. olive oil.
- Season chicken breasts lightly with garlic salt on each side.
- Sear the chicken breasts for 5-6 minutes on each side, until cooked through. Remove from heat and set aside.
- The chicken will cook best if you don't cook it in the teriyaki sauce and just top it with teriyaki. The sugar can burn when the chicken cooks it.
Sides
- Steam or roast vegetable sides while chicken and rice are cooking.
Teriyaki Sauce
- Teriyaki sauce can be made ahead or while you're making the rice.
- In a medium saucepan over medium-high heat, whisk soy sauce, sugar, vinegar, and fresh ginger. Heat to a low rolling boil. Stir as it heats.
- In a small, separate bowl, combine cornstarch and water. Whisk with a fork until lumps are gone.
- Add cornstarch and water mixture to boiling soy sauce mixture. (Don't add until it's boiling or it won't thicken.) Whisk together.
- Turn heat down to medium-low and let it simmer for 7-9 minutes, stirring constantly, until thickens.
- To serve, scoop rice and veggies onto a plate or bowl. Slice chicken on top and pour teriyaki sauce over the top. Top with sesame seeds and/or green onions, if desired. Enjoy!