This dinner was such a nice change of pace. The rice is so simple, and yet it was so flavorful. I never thought of adding these flavors to rice before. It was really yummy.
Teriyaki Chicken with Rice Salad
Ingredients:
3 tablespoons soy sauce
2 tablespoons honey
6 tablespoons rice vinegar, divided
1 smashed garlic clove
4 cups cooled cooked rice
1 cup sliced cucumber
1 tablespoon toasted sesame oil
4 boneless, skinless chicken breasts
Directions:
In a small saucepan, combine soy sauce, honey, and 1 tablespoon rice vinegar, and garlic; bring to a boil and reduce by half.
Toss together rice and cucumber; dress with 5 tablespoons rice vinegar and sesame oil; season. Grill chicken, brushing with soy glaze and turning often.
Serve chicken with rice salad.
Source: Everyday Food, July/August 2013. You can find it here.
Notes: I doubled the sauce, and I broiled the chicken rather than grilling it. I would maybe triple the sauce in the future and use some for dipping. This was really good. As I mentioned, I loved the rice salad. It was just a nice change from our normal weeknight dinners. Yummy stuff!
The freshness of the cucumber would add a lot to the teriyaki. Looks good.
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