Lunch · Japanese
Honey Teriyaki Chicken
Japanese-style chicken glazed with soy sauce, ginger and a touch of honey.
- per serving
- 623 kcal
- Protein
- 51 g
- Total time
- 35 min
- Makes
- 1 serving
- High protein
Instructions
Rinse the 70 g of short-grain white rice. Put it in a small saucepan with 115 ml of water, bring to a simmer, cover and cook for 15 minutes over low heat; let rest covered for 5 minutes.
Meanwhile, butterfly the 180 g of chicken breast into two 1.5 cm cutlets. Grate the 7 g of ginger and mix it with the 22 g of soy sauce, the 10 g of honey and 40 ml of water.
Heat the 8 g of oil in a nonstick skillet. Sear the chicken for 4 minutes per side over medium heat. Pour in the sauce and simmer for 5 to 6 minutes, turning twice, until the chicken is cooked through and the sauce is glossy.
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