Chicken Teriyaki with Cashew Pineapple Rice Recipe
This chicken teriyaki recipe cooks chicken breast in a quick brown sugar–vinegar teriyaki-style sauce, then serves it with rice mixed with crushed pineapple and cashew pieces. You’ll find the ingredients (malzemeleri) and how to make it (nasıl yapılır) in simple, friendly steps.
Ingredients
Ingredients
Step-by-Step Method
Mix the sauce
In a small bowl, stir together brown sugar, vinegar, garlic powder, and the seasoning sauce until the sugar starts to dissolve.
Prep the chicken
Pat the chicken breast dry. If you want faster cooking, slice it into thin strips.
Cook the chicken
Heat a wide skillet over medium-high heat. Add the chicken and cook, turning as needed, until lightly browned.
Simmer in the teriyaki-style sauce
Pour the sauce into the skillet. Lower heat to medium and simmer 8–12 minutes, turning the chicken so it gets coated, until the sauce slightly thickens and the chicken is cooked through.
Make the cashew pineapple rice
In a bowl, combine the cooked rice, drained crushed pineapple, and cashew pieces. For extra flavor, toast the cashews in a dry pan for 1–2 minutes first.
Serve
Spoon the pineapple-cashew rice onto plates, top with the chicken, and drizzle any sauce from the pan. Finish with scallions or sesame if you like.