For the Chicken Teriyaki:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1/2 cup soy sauce 1/4 cup brown sugar 1/4 cup mirin (Japanese sweet wine) or honey 1/4 cup sake (Japanese rice wine) or dry white wine (optional) 2 tablespoons grated fresh ginger 2 cloves garlic, minced 1 tablespoon sesame oilFor the Jasmine Rice:
1 cup jasmine rice 1 1/4 cups waterInstructions:
For the Chicken Teriyaki:
1.
In a large bowl, whisk together the soy sauce, brown sugar, mirin, sake (if using), ginger, garlic, and sesame oil.
Add the chicken pieces and toss to coat.
2.
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
For the Jasmine Rice:
1.
In a medium saucepan, combine the jasmine rice and water.
Bring to a boil over high heat.
2.
Reduce heat to low, cover, and simmer for 18 minutes.
3.
Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
To Cook the Chicken Teriyaki:
1.
Heat a large skillet or grill pan over medium-high heat.
2.
Remove the chicken pieces from the marinade and discard the marinade.
3.
Cook the chicken for 5-7 minutes per side, or until cooked through.
4.
Add any remaining marinade to the pan and cook for 1-2 minutes longer, or until thickened.
To Serve:
1.
Spoon the jasmine rice onto plates.
2.
Top with the chicken teriyaki.
3.
Garnish with green onions, sesame seeds, or thinly sliced carrots for color.
Tips:
For a sweeter teriyaki sauce, add an extra tablespoon of brown sugar.
If you don’t have mirin, you can substitute equal parts honey and water.
You can also cook the chicken teriyaki in the oven at 375°F (190°C) for 15-20 minutes, or until cooked through.