This rainy, overcast weather today reminds me a lot of when I lived outside of Seattle. While I don’t miss this kind of weather for months on end, I do really miss the Asian food there especially Teriyaki restaurants. Growing up in Colorado I didn’t even know that was a thing, but in college I quickly became a fan of ordering out chicken teriyaki from this little place down the street. This recipe is made with a delicious thick teriyaki sauce and my favorite coconut rice.
Teriyaki Chicken
Servings 2
Ingredients
- 1 cup Jasmin rice
- 1 cup coconut milk
- 1 + 1/3 cup water
- 3 chicken breast tenders
- 2 Tbsp brown sugar
- 1/2 Tbsp minced ginger
- 1 1/2 Tbsp rice vinegar
- 1 tsp minced garlic
- 1/3 cup soy sauce
- 2 Tbsp cornstarch
- 2 Tbsp sesame oil
Instructions
- Empty the can of coconut milk into a medium sized pan. Heat until the cream is melted. I'll use a whole can or if I have some coconut milk saved from something else 1 cup is fine to add. Add in the Jasmin rice and 1 cup of water. Stir to combine. Bring to a simmer and cover pot with the lid. Simmer on low heat for 20 minutes until the liquid is absorbed.
- Cut the chicken into bit sized pieces. Mix together the sauce in a small bowl by combining the cornstarch and 1/3 cup water. Add in the brown sugar, ginger, rice vinegar, garlic, and soy sauce. Stir until all combined.
- Heat a skillet over medium heat. Add the sesame oil and heat for 1 minute. Then add in the chicken. Cook chicken for 5-8 minutes until fully cooked. Be sure to stir frequently. Add the sauce and stir constantly until the sauce is thickened for about 2-3 minutes.
- When the rice is done fluff with a fork and place a mound in the middle of a bowl. Top with half the chicken and sauce and enjoy!
