Description
A delightful blend of tender teriyaki chicken, creamy avocado, and fluffy rice that creates a memorable dish perfect for any occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 80 millilitres soy sauce or tamari
- 30 millilitres honey or brown sugar
- 15 millilitres rice vinegar
- 15 millilitres sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
- Heat a skillet over medium heat. Cook chicken breasts until golden on both sides, about 4 to 5 minutes per side.
- Pour teriyaki sauce over the chicken. Simmer over gentle heat for 5 to 10 minutes, turning chicken occasionally until cooked through to a 74°C internal temperature.
- If a thicker sauce is preferred, stir in the cornstarch slurry and cook until the sauce has thickened.
- Remove chicken from skillet; allow to rest briefly, then slice into thin strips.
Notes
Marinate the chicken in the teriyaki sauce for at least 30 minutes for enhanced flavor. Store leftovers in an airtight container; can last up to three days in the refrigerator.
