1/4cupsugarwhite, brown, palm/coconut, sucanat, etc.
1large clove garlicchopped fine
1/2teaspoongrated fresh ginger
1/8 to 1/4teaspooncrushed red pepperor to taste*
1/2teaspooncornstarch or arrowroot powder
Teriyaki Chicken & Rice:
1 cupricewhite or brown
4pieceschickenthighs or breasts
Make the Sauce:
Combine the soy sauce, sugar, garlic, ginger, and red pepper, if using, in a small saucepan.
Stir the cornstarch or arrowroot into the rice vinegar in a separate small bowl, then add to the saucepan.
Bring to a boil over medium-high heat, lower heat to medium and let simmer for about 5 minutes, or until slightly thickened and reduced a bit. Use right away or store in the refrigerator for 1+ months.
To make Easy Teriyaki Chicken & Rice:
Start rice to cook while making sauce. Brown rice needs 45 minutes, white rice 20 minutes.
Marinate the chicken: you can do this while the rice is cooking, or start the marinade earlier. Marinate boneless chicken breasts, tenders, or thighs in half the sauce (or just enough needed to coat one side, turning halfway through to evenly coat).
Cook the chicken: remove from sauce, (discarding it) and grill or pan-fry the chicken until done, 10-15 minutes.
Assemble The Dish:
Add the rice to individual plates or a large platter, slice the chicken and arrange on the rice and drizzle with the remaining homemade teriyaki sauce.
*If you're unsure about the spice, start with a pinch of red pepper flakes and increase to you and your family's desire.**Nutrition calculated for the sauce only.