Teriyaki Chicken with Coconut Rice

If it was up to me I would have seafood or fish at every meal. Unfortunately at my house, I am the only one who eats it. Theo will eat fish once in a while but only when it appeals to him so guess what that also means that Cecile has too cook two meals when she is fixing fish:-)

Today I decided to go with poultry that way my kids would be eating what I fixed. And my husband, I guess he will have to find himself something else since he does not eat poultry either…

This recipe is really really easy and so so good, so ladies and gentlemen keep this recipe handy for those busy days.

You will need to fix the rice first since it takes a little longer to cook than the chicken.

In a saucepan place 2 cups of jasmine rice, 2 1/2 cups of water, 1 cup of light coconut milk, and  1/2 tsp of salt and bring to boil. Once it boiled, lower the temperature and let it simmer until the water has been absorbed. While the rice is cooking, prepare the teriyaki chicken.

All you need is: 1 tbsp of cornstarch, 1 tbsp of water, 1/2 cup of white sugar (or 1/2 cup of honey or even agave syrup), 1/2 cup of low sodium soy sauce, 1/4 cup of cider vinegar, 2 tablespoon of toasted sesame oil, 2 cloves of garlic minced,  2-3 tablespoons of fresh ginger, 1/4 black pepper, 1 tbsp of white sesame seeds, 1 tbsp of black sesame seeds, 4 chicken breasts.

In a small saucepan, combine all ingredients and stir. Put the pan over low heat and cook stirring frequently until the sauce thickens.

Preheat the oven at 350. Baste the chicken with the sauce on both sides and place the chicken on a baking sheet, or a deep flexipan. Cook for 10 to 15 minutes brushing the chicken with the sauce every 5 minutes.

To serve, place a cup of rice on the plate, cut the chicken in several slices. Drizzle more sauce over the chicken. Bon Appetit!!!