Chicken Teriyaki on a Bed of Rice

Rinse the rice under cold water until the water runs clear. Bring 2 cups of water to a boil, add the rice and a pinch of salt. Reduce heat, cover, and simmer for 15–20 minutes until cooked through.

In a bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar.

Cut the chicken breast into bite-sized pieces. Heat oil in a skillet over medium-high heat and sear the chicken until golden. Pour in the teriyaki sauce, reduce heat, and simmer for 5–7 minutes until the sauce thickens slightly and coats the chicken.