Chicken Teriyaki on Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 ml soy sauce
- 150 g honey
- 60 ml balsamic vinegar
- 1 small onion (s)
- 2 cloves garlic
- 1 teaspoon ginger powder
- 0.5 teaspoon ½ pepper
- 4 chicken breast fillet (s)
- 3 teaspoons cornstarch
- rice
Print Recipe
Pin Recipe Instructions
- Mix the soy sauce, honey, balsamic vinegar, onion strips, chopped garlic, ginger and pepper in a bowl and set aside.
- Wash the chicken breast fillets, pat dry and place in a greased baking dish. Pour the sauce over them and place in the oven with the lid closed for about 1.5 hours at 180 ° C.
- In the meantime, cook the rice according to the instructions on the packet.
- Take the chicken breast fillets out of the baking dish and use two forks to tear them apart. Put the sauce in a saucepan and bring to the boil. Dissolve the cornstarch in 60 ml water, add and cook until a creamy sauce is formed. Return the chicken to the sauce and stir well.
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