Teriyaki Chicken with rice [OC]

Juicy chicken breast glazed in a sweet and savory teriyaki sauce, sliced and elegantly fanned over a bed of steamed white rice. Finished with a drizzle of extra sauce, toasted sesame seeds, and fresh scallions for a flavorful and visually appealing dish.

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Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• Salt and black pepper, to taste

For the Teriyaki Sauce:

• 60ml soy sauce
• 60ml mirin
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch + 1 tbsp water (slurry, optional for thickening)

For Serving:

• 300g cooked white rice
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

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Instructions:

1. Make the Teriyaki Sauce In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger. Simmer for 3–4 minutes. If a thicker sauce is desired, stir in cornstarch slurry and cook until glossy. Set aside.
2. Cook the Chicken Season chicken breasts with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until cooked through (internal temp 75°C / 165°F). Brush with teriyaki sauce during the last minute of cooking for a glazed finish.
3. Assemble the Bowl Slice the chicken and fan it out over a bowl of steamed white rice. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds and scallions.

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Nutrition (per serving):

• Calories: 520 kcal
• Carbohydrates: 58 g
• Fat: 12 g
• Protein: 38 g