Directions

• In a small bowl, combine the following ingredients:

  • Brown sugar

  • Soy sauce

  • Vinegar

  • Garlic

  • Ginger

  • Pepper

  • Whisk them together until well mixed.

• Place the chicken in a large sealable plastic food storage bag.

• Pour most of the sauce from the small bowl into the bag with the chicken. (Save half a cup of sauce for later)

• Seal the bag securely.

• Gently massage and roll the chicken around in the bag to ensure it's evenly coated with the sauce.

• Put the bag on a plate and refrigerate it for a minimum of 30 minutes, but you can marinate it for up to two hours.

• Measure and Rinse: Measure 2 cups of white rice and rinse it until the water runs clear to remove excess starch.

• Add Water: Place the rinsed rice in the rice cooker's inner pot and add 2 1/4 cups of water.

• Optional Flavoring: You can add a pinch of salt or a bit of oil for extra flavor.

• Using tongs, carefully transfer the chicken from the bag to a large nonstick skillet.

• Discard the remaining marinade.

• Cover the skillet and set it over medium heat.

• Cook the chicken for eight minutes with the cover on.

• Remove the cover and flip the chicken over.

• Continue cooking for an additional five minutes or until the chicken reaches an internal temperature of 165˚ Fahrenheit.

• As the chicken cooks, the excess teriyaki sauce will form a thick glaze in the bottom of the skillet.

• Push the chicken around in the pan to evenly coat it in the glaze, flipping the chicken over as needed.

• Serve on white rice and enjoy!