Teriyaki Chicken with Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •1 cup teriyaki sauce
• •2 cups white rice
• •4 cups water
• •2 tablespoons vegetable oil
• •1 teaspoon garlic powder
• •1 teaspoon ginger powder
• •1/4 teaspoon black pepper
• •2 green onions, sliced (for garnish)
• •Sesame seeds (optional, for garnish)

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. This helps remove excess starch.

2. 2

   In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and water is absorbed.

3. 3

   While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat.

4. 4

   Season the chicken breasts with garlic powder, ginger powder, and black pepper. Add them to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).

5. 5

   Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.

6. 6

   Remove the skillet from heat and let the chicken rest for a couple of minutes before slicing it.

7. 7

   Fluff the cooked rice with a fork and divide it among four plates. Top with sliced teriyaki chicken, drizzle with additional teriyaki sauce if desired, and garnish with sliced green onions and sesame seeds.