Teriyaki Chicken and Rice
From the kitchen of Keilani Merrill ’18
CHICKEN: 1-2 boneless chicken breasts, thawed, and cut into strips
RICE: 2 cups
1/4 cup soy sauce
1 cup water
5 tablespoons brown sugar
2 tablespoons white sugar
1 tablespoon honey
1/4 teaspoon garlic powder
KEEP SEPARATE FOR LATER:
1/4 cup water
2 tablespoons cornstarch
COOK rice. I used a rice cooker, but you can boil the water in a large saucepan, add the rice (using a 2:1 ratio or package directions), and simmer until water is absorbed. Fluff with a fork.
GRILL chicken in a pan on medium-high heat until juices run clear. Set aside and keep warm.
MIX all the Teriyaki ingredients together in saucepan on medium heat. If sauce is too runny, separately combine the water/cornstarch mix and add until it reaches the right consistency.
LAYER individual plates with rice, then chicken, then sauce. Top with sesame seeds or crushed red pepper flakes and serve.