Chicken Teriyaki with Brown Rice

Teriyaki is not just Japanese — it fits perfectly in a Filipino kitchen. Soy sauce, a little honey, garlic, and ginger make a glaze that caramelizes beautifully on chicken. A small amount of honey is fine — the total sugar per serving is controlled and counted properly.

Estimated cost: ₱136–₱150

Total 35 min · Serves 1

Nutrition per serving: 1136 kcal · 94 g protein · 108 g carbs · 36 g fat

Ingredients

• 350g Chicken Breast
• 2 cups cooked Brown Rice
• 3 tbsp Soy Sauce
• 5 cloves minced Garlic
• 1 thumb grated Ginger
• 2 pcs Calamansi
• 1 tsp Honey
• 1/2 tsp Black Pepper
• 1.5 tbsp Cooking Oil
• 1 tsp Sesame Seeds

Steps

1. Mix soy sauce, minced garlic, grated ginger, calamansi, honey, and black pepper in a bowl.
2. Marinate chicken in the sauce for 20 minutes. Reserve the marinade.
3. Sear chicken in oil over medium-high heat, 6-7 minutes per side until cooked through.
4. Pour reserved marinade into the pan. Reduce over medium-high heat for 2-3 minutes until it coats the chicken like a glaze.
5. Slice chicken and plate over brown rice. Spoon remaining glaze over.
6. Finish with sesame seeds.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).