Method
- 01
Start your rice: Rinse your rice under cold water until the water runs clear, then combine with water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed.
- 02
While rice cooks, prepare the teriyaki sauce: In a small bowl, whisk together your soy sauce, mirin, sake, minced garlic, and minced ginger. Set aside.
- 03
Pat your chicken dry with paper towels and season both sides with salt and black pepper.
- 04
Heat a cast-iron skillet over medium-high heat. Add half of your butter and once melted, carefully place your chicken in the pan. Cook for 6–7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate.
- 05
In the same skillet, add your sliced onion and cook for 2 minutes until beginning to soften. Add your asparagus and cook for another 3–4 minutes until tender-crisp. Season lightly with salt and pepper. Transfer vegetables to the plate with chicken.
- 06
Pour your teriyaki sauce into the skillet and bring to a simmer over medium heat. Return the chicken to the pan and spoon the sauce over it. Simmer for 2–3 minutes, basting frequently, until the sauce thickens slightly and coats the chicken.
- 07
When rice is done, fluff with a fork and fold in the white parts of your scallion along with remaining butter.
- 08
Divide rice between two bowls. Top each with a glazed chicken breast, asparagus, and sliced onion. Drizzle with remaining teriyaki sauce from the skillet. Garnish with the green parts of your scallion and sesame seeds if using.
