Teriyaki Chicken and Rice
Cook these first
Prep or cook this item before starting the rest of the recipe.
- 1ccook this firstrice
- 2clv[minced]garlic
- 2[cubed]chicken breast
- 1/4crice vinegar
- 1csoy sauce
- 1tbspolive oil
- 3tspcorn starch
mixed with 3 tsp water to make a slurry
- 2tbspsesame oil
- 2tbsphoney
- 1/2clight brown sugar
- 1/2tspred pepper flakes
- 1 1/2tspginger
Directions:
Timers
- Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
- Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side.