New This Month

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
  • Chicken


  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.

Reviews Add a comment

  • Eliah_Golan
    9 JUL, 2013
    Loved the chicken, but the rice wasn't so good, the vinegar was to strong.