Teriyaki Chicken with Rice Salad
Save time and use leftover rice from a previous meal in this Japanese-inspired meal that's equal parts sweet and savory.
- Servings: 4
Photography: Bryan Gardner
Source: Everyday Food, July/August 2013
- 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
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.