Teriyaki Chicken With Rice Salad

This is a nice way to update the lowly chicken on a hot summer day. It is easy and quick.

 

• 3 tbsp. soy sauce
• 2 tbsp. liquid honey
• 6 tbsp. rice vinegar, divided
• 1  garlic clove, grated
• 4 cups cooked rice
• 1 cup sliced cucumber, peeled and seeds removed
• 1 tbsp. toasted sesame oil
• 2 chicken breast cutlets

In a small saucepan combine the soy sauce, honey, 1 tbsp. rice vinegar and garlic clove. Bring to a boil and reduce by half.

Toss together the cooked rice (cooled down, of course), cucumber, 5 tbsp. rice vinegar and sesame oil.

Grill the chicken cutlets,continually brushing with the soy sauce mixure and turning often, until cooked.

Spoon the rice salad on plates and slice the chicken cutlets and serve on top. This recipe will serve 4 people.

Add sliced tomatoes, cheese and basil, sprinkling with balsamic vinegar. Add a warm dinner roll, glass of wine and the evening begins. Have fun and enjoy!