Teriyaki Chicken


Teriyaki Chicken with Basmati Rice and Grilled Asparagus



  • 3 boneless, skinless chicken breasts
  • 1 cup shoyu
  • 1 cup mirin
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp kosher salt
  • scallions, thinly sliced

Basmati Rice

  • 1 1/2 c rice
  • 1 3/4 c water

Teriyaki sauce

  •  1 c shoyu
  • 1 cup mirin
  • 2 tsp minced ginger
  • 1 T minced garlic
  • 1 c sugar
  • 1 T sesame oil

Grilled Asparagus

  • 1# asparagus, ends trimmed
  • vegetable oil (I used rice bran)
  • salt TT



  1. marinate chicken 1-2 hours
  2. preheat grill
  3. combine shoyu, mirin, and ginger in a small saucepan, bring to a boil and reduce while preparing chicken and rice
  4. rice rice well, then cook 20 minutes, rest 10, fluff with a fork
  5. while rice is cooking, drain chicken and grill, about 15 minutes depending on your grill-turning at least once
  6. when sauce is reduced by half, add garlic and sugar, continue to simmer until rice is done, add sesame oil
  7. when chicken is done, let rest, covered, 5 minutes
  8. toss asparagus is oil and salt, grill 3-5 minutes
  9. slice chicken at an angle
  10. to serve, mound rice in center of plate, top with asparagus, sliced chicken, and teriyaki sauce, garnish with scallions

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