Recipe: Chicken Teriyaki

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Chicken Teriyaki

Ingredients

• 1½ lb boneless, skinless chicken breast
• ¾ cup reduced-sodium soy sauce
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1 Tbsp lemon juice
• 1 Tbsp fresh grated ginger
• 1 clove garlic, minced
• 2 tsp extra virgin olive oil
• 1 tsp sesame seeds
• 8.8 oz package Uncle Ben’s® Whole Grain Brown Ready Rice

Instructions

1. Pound the chicken breasts to ½-inch thickness. You can do this by placing the chicken in a large Ziploc® plastic bag and evenly pounding them with the back of a rolling pin (don’t seal the bag completely or the bag will pop like a balloon when you pound it). Take chicken out of bag and cut into bite size cubes. Place back in bag.
2. In a small bowl, whisk soy sauce, brown sugar, honey, lemon juice, ginger and garlic. Pour marinade in the bag with the chicken. Marinate in the fridge for at least 3 hours.
3. Heat oil in a large skillet or sauce pan over medium heat. Using a slotted spoon, remove chicken from marinade and to skillet. DON’T THROW AWAY MARINADE. Cook chicken until slightly brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. In the same skillet, pour marinade in. Bring to boil, cover, reduce temperature to a simmer for 5 minutes. Stir occasionally.
5. Remove cover, increase heat to medium-high and stir frequently until marinade becomes a dark thick syrup, about 7-10 minutes. Be careful not to burn the marinade.
6. Cook rice according to directions.
7. Return the chicken to the pan. Stir to coat chicken evenly with the sauce. Turn off heat. Serve 6 oz of chicken on top of a ½ cup of brown rice. Garnish with sesame seeds.

Nutrition Information