Rating: 3.86 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Save time and use leftover rice from a previous meal in this Japanese-style favorite, Teriyaki Chicken with Rice Salad, that's equal parts sweet and savory.

Everyday Food, July/August 2013

Gallery

Credit: Bryan Gardner

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 remaining 5 tablespoons rice vinegar and sesame oil; season with salt. Grill chicken, brushing with soy glaze and turning often. Serve chicken with rice salad.

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Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
07/09/2013
Loved the chicken, but the rice wasn't so good, the vinegar was to strong.