Step 1

Make the Sauce:

Step 2

Combine the soy sauce, sugar, garlic, ginger, and red pepper, if using, in a small saucepan.

Step 3

Stir the cornstarch or arrowroot into the rice vinegar in a separate small bowl, then add to the saucepan.

Step 4

Bring to a boil over medium-high heat, lower heat to medium and let simmer for about 5 minutes, or until slightly thickened and reduced a bit. Use right away or store in the refrigerator for about a month.

Step 5

Teriyaki Chicken Recipe with Rice:

Step 6

Marinate the chicken: you can do this while the rice is cooking, or start the marinade earlier. Marinate boneless chicken breasts, tenders, or thighs in half the sauce you made (or just enough needed to coat one side, turning halfway through to evenly coat).

Step 7

Cook rice: Start the rice to cook while marinating chicken. Brown rice needs 45 minutes, white rice 20 minutes.

Step 8

Cook the chicken: remove chicken from sauce (discarding it) and grill or pan-fry the chicken until done, 10-15 minutes.

Step 9

Add the rice to individual plates or a large platter, slice the chicken and arrange on the rice, and drizzle with the remaining homemade teriyaki sauce. Serve with steamed, stir fried, or grilled vegetables.