Homemade teriyaki chicken on rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190C. Line a baking sheet with foil.

Step 2

Make the teriyaki marinade/sauce. Make a corn flour slurry by mixing together the cornflour with the water and stirring to remove any lumps. In a medium saucepan over medium heat, whisk together the soy sauce, garlic, ginger, brown sugar and honey. Add the corn flour slurry. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.

Step 3

Allow the sauce to cool before marinating the chicken. Once the sauce is cool, cover the chicken with the sauce and marinate in the fridge for 20 minutes. Reserve 1/3 cup of teriyaki sauce to pull the chicken with at the end.

Step 4

After 20 minutes, place the chicken onto the tray, cover with sesame seeds.

Step 5

Put into the oven and bake for 25-30 minutes until cooked through. Turn over once during cooking and coat with the pan juices.

Step 6

While the chicken is cooking, prepare the rice.

Step 7

Once cooked, transfer the chicken into a bowl and use two forks to shred it apart. Add a bit of the leftover sauce to keep it nice and moist.

Step 8

Portion out the rice, then top with chicken, a drizzle of the leftover teriyaki sauce, sesame seeds, and Japanese mayo.