The Opposite of Hospital Food, Part Three : Teriyaki Chicken And Rice

I’m on an Asian kick these days, and no one in my house has been complaining. Tonight the Asian kick appeared as a yummy, light teriyaki chicken and rice dish that won over everyone’s taste buds.

When it’s going over chicken, I like my teriyaki sauce to be light and not too thick. 

Some astute skeptics may be protesting, “But that looks EXACTLY like your Asian Honey Chicken with Rice!” This may be true, ladies and gentlemen of the Internet; but I propose the following counterarguments: first, a similar appearance does not dictate a similar sensory experience, and, second, there are really only so many ways to present Asian Chicken With Rice.

Teriyaki Chicken And Rice

Ingredients:

Two chicken breasts

1 cup extra long grain rice

1.5 tablespoons rice vinegar

1/8 cup white cooking wine

1/8 cup light soy sauce

1 tablespoon light brown sugar

1 teaspoon grated fresh ginger

1 teaspoon onion powder

½ teaspoon assorted ground peppercorns

Splash of sesame oil

1 tablespoon extra virgin olive oil

Directions: 

1.       Cube chicken. Marinate in rice vinegar, white cooking wine, soy sauce, light brown sugar, grated ginger, onion powder and ground peppercorns for 20 minutes.

2.      Heat the olive oil in a large, shallow frying pan. Transfer the chicken pieces to the pan and sauté until well cooked.

3.      Pour the marinade over the chicken. Reduce heat. Allow chicken and marinade to simmer for 5-10 minutes.

4.      Serve over rice.

— Alyssa