Teriyaki chicken & rice

📝 Ingredients

• 130 g chicken breast (or boneless thigh for more flavor)
• 80 g Japanese sushi rice or basmati rice
• 3 tbsp soy sauce
• 2 tbsp mirin (or rice vinegar + 1 tsp sugar)
• 1 tbsp sake or dry white wine
• 1 tbsp honey
• 1 tsp cornstarch + 1 tbsp water
• 1 tbsp neutral oil
• Sesame seeds, green onion, cucumber sticks

🍴 Utensils

• Frying pan
• Saucepan
• Small bowl

📖 Steps

1. Cook the rice according to the package instructions. Meanwhile, make the sauce: mix the soy sauce, mirin, sake and honey in a small bowl.
2. Flatten the chicken to an even thickness. Heat the oil over medium-high heat and cook for 4–5 min per side until nicely browned.
3. Pour off the excess fat from the pan. Pour the teriyaki sauce over the chicken. It will bubble and caramelize quickly.
4. Mix the cornstarch with the water and pour into the pan. Stir for 30 sec — the sauce will thicken and turn glossy and coating.
5. Turn the chicken several times to coat it well. Remove from the heat once the sauce is syrupy.
6. Slice the chicken on the diagonal. Arrange over the rice and spoon over the remaining sauce.
7. Garnish with toasted sesame seeds, sliced green onion and fresh cucumber sticks.