Teriyaki Chicken with Rice

Ingredients (4 Servings)

• 1/2 cup soy sauce (low sodium recommended)
• 1/4 cup water
• 1/4 cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
• 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Directions

1. Prepare the Sauce:
   In a small saucepan, combine soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger.
   Bring the mixture to a gentle boil over medium heat, stirring occasionally. In a separate small bowl, mix cornstarch with water to create a slurry.
   Add the slurry to the saucepan, stirring continuously until the sauce thickens. Remove from heat and set aside.
    
2. Cook the Chicken:
   Heat vegetable oil in a large skillet over medium-high heat.
   Add the chicken pieces, seasoning with salt and pepper. Cook for 6-8 minutes, turning occasionally, until the chicken is browned and cooked through.
   Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly, and let it simmer for 2-3 minutes until the chicken is well-glazed.
    
3. Assemble the Dish:
   Serve the teriyaki chicken over a bed of cooked rice.
   Garnish with sesame seeds and sliced green onions, if desired.

Nutrition

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 55g
• Cholesterol: 70mg
• Fats: 10g
• Sugar: 15g
• Fiber: 2g