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Teriyaki Chicken with Rice Salad

  • servings: 4
Photography: Bryan Gardner

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Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 6 tablespoons rice vinegar, divided
  • 1 smashed garlic clove
  • 4 cups cooled cooked rice
  • 1 cup sliced cucumber
  • 1 tablespoon toasted sesame oil
  • Chicken

Directions

  1. Step 1

    In a small saucepan, combine soy sauce, honey, 1 tablespoon rice vinegar, and garlic; bring to a boil and reduce by half. Toss together rice and cucumber; dress with 5 tablespoons rice vinegar and sesame oil; season. Grill chicken, brushing with soy glaze and turning often. Serve chicken with rice salad.

Source
Everyday Food, July/August July/August 2013

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Reviews (1)

  • 9 Jul, 2013

    Loved the chicken, but the rice wasn't so good, the vinegar was to strong.