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Cut the chicken into bite-sized pieces and season with salt and pepper to your liking.
Using a drizzle of vegetable oil, sauté the chicken in a pan over medium heat until no longer pink on the inside.
While the chicken is cooking, you can make the sauce. In a small bowl, combine soy sauce, brown sugar, ginger powder, and sesame seeds.
When the chicken has finished cooking, pour the sauce over the chicken. Stir often in order to avoid the chicken burning and to coat the chicken in the sauce as it thickens.
Remove the chicken from the pan and place over a bed of white rice. Feel free to pour the remaining sauce over the chicken and rice as well.
Teriyaki chicken and rice is always better with broccoli. If you desire, add some on the side.