1. Make the marinade by combining the soy sauce, brown sugar, Mirin (or cooking wine), water, and garlic powder. Stir until all the ingredients are properly distributed.
2. Place the chicken breasts in a Ziploc bag or in a bowl. Mix-in the marinade. Seal the bag and put inside the refrigerator. Marinate overnight.
3. Heat the grill. Grill the marinated chicken for 4 to 7 minutes per side or until the internal temperature reads 165F. You can flip the chicken twice while grilling each side for half the time per rotation to avoid one side from getting burnt.
4. Arrange the cooked brown rice in a bowl. Put-in the grilled chicken teriyaki over the rice and top with sunny side up egg. Sprinkle some toasted sesame seeds on top of the chicken.
5. Serve. Share and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 98.7mg||30 %|
|Sodium 129.9mg||4 %|
|Potassium 1673.6mg||44 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 22.6g|
|Protein 45.6g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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