A Quick Sunday Dinner, Jasmine Rice with Teriyaki Chicken

Teriyaki Sauce Ingredients:

Teriyaki Sauce

1 Tbsp. cornstarch

1 Tbsp. cold water

½ c. white sugar

½ c. soy sauce

¼ c. cider vinegar

1 clove garlic, minced

½ tsp. ground or fresh grated ginger

¼ tsp. black pepper

Directions:

In a medium saucepan, Or skillet of any size,  combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper.

Combine your ingredients in the saucepan/skillet and bring to a boil over medium-high heat.

While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and set aside. In the meantime prepare chicken & Jasmine rice.

Jasmine Rice

Jasmine rice is so fragrant and I love the nutty flavor.  However, you can use any type of rice that, you prefer, or have on hand. Brown, or regular white rice works just as well.

Follow the directions according to the package and start boiling the water.

 *Tip Fluffier Rice For  fluffier and great tasting rice, add a teaspoon of white distilled vinegar to  the boiling water before adding rice.   Rice will be easier to spoon and less sticky.

The Rice

Chicken 

You can grill or brown the chicken. Grilled Chicken, would be the best compliment to the Teriyaki sauce!  But you can be like me and just brown it up in the skillet.

I’m just  using some left over boneless skin less chicken tenderloin’s, cut and cubed. Heat up in a skillet on medium heat with about 1 – 2 T. of cooking oil, and season it with salt & pepper to taste. I’m just browning the chicken and heating it through.

 

Once the chicken has browned add the Teryiaki Sauce to the chicken. Reduce heat to medium-low and coat chicken, cook for another 1 – 2 minutes.

Serve it Family or Buffet Style.

 You can add some green onion and red bell peppers and make it into a  Yummy rice bowl.

 Teriyaki Chicken and Jasmine Rice.

Make some extra sauce. You can store it in the fridge in an air-tight container for up to 2 weeks.

Recipe

Teriyaki Sauce

Recipe adapted by: http://www.ourbestbites.com/

Teriyaki Sauce

1 Tbsp. cornstarch

 1 Tbsp. cold water

½ c. white sugar

½ c. soy sauce

¼ c. cider vinegar

1 clove garlic, minced

½ tsp. ground ginger

¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks