“Teriyaki Chicken with Sticky Rice”

Ingredients for making the Teriyaki Chicken

• 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
• 1 Tbsp Sesame oil
• 2 tbsp kikkoman soy sauce
• 1/4 cup water
• 2 Tbsp mirin
• 2 tbsp Sake
• 1 1/2 Tbsp packed light brown sugar
• 1 Tbsp rice vinegar
• 1/4 tsp sesame oil (optional)
• 2 tsp peeled and minced fresh ginger
• 2 tsp peeled and minced fresh garlic (2 cloves)
• 2 tsp cornstarch
• 100 gms sticky Jasmine Rice
• 1/2 tsp Sesame seeds
• 1 tbsp chopped green onions

Method of making the Teriyaki Chicken

1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
2. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, sake, mirin, brown sugar, rice vinegar, sesame oil, ginger, garlic.
4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer. 
5. Serve warm garnished with green spring onions and sesame seeds if desired.along with sticky rice.

Please Note

Boil the water in a pot then add the rice till its done/cooked retain the water inside and keep a side covered with a lid, so that remaining water will be absorbed in the rice.served hot with teriyaki chicken Gari/or any exotic green vegetables as an a side dish with this heavenly creation.