Teriyaki Chicken Rice

Ingredients

• Rice1 cup (200 g)
• Chicken Breast150 g
• Garlic1/2 clove (2 g)
• Ginger Root1/2 slice (1 g)
• Soy Sauce1 tablespoon (14 g)
• Brown Sugar1/2 teaspoon (3 g)
• Rice Vinegar1/2 tablespoon (8 g)
• Cornstarch1 teaspoon (3 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Scallion3 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the chicken breast into pieces and season with salt and pepper. Let it rest for 10 minutes.

3. 3

   Step 3

   Meanwhile, chop the garlic and ginger.

4. 4

   Step 4

   In a bowl place the garlic, ginger, soy sauce, brown sugar, rice vinegar and stir.

5. 5

   Step 5

   Place a pan over medium heat and pour the sesame oil.

6. 6

   Step 6

   Once heated, sear the chicken pieces for 2 to 3 minutes per side or until browned. Remove and set aside.

7. 7

   Step 7

   In the same pan, add the sauce, lower the heat to the minimum and stir.

8. 8

   Step 8

   Separately, mix the cornstarch with water (5 times the amount of cornstarch), pour into the mixture and stir constantly until thickened.

9. 9

   Step 9

   Add the chicken, stir, cover and cook for 5 more minutes.

10. 10

    Step 10

    In a plate, serve the rice, chicken and scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki Chicken Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.