Chicken teriyaki with rice

Chop the garlic cloves and dice the chicken.

In a pot with water, cook the rice. While the rice is cooking, season the chicken with salt and pepper and add 3 tablespoons of corn flour and stir well. This way the chicken will absorb more sauce.

In a frying pan brown the chicken cubes for approximately 4 minutes. Meanwhile we are making the sauce with 2 cloves of garlic chopped previously, 50 ml of soy sauce, 3 tablespoons of honey and a teaspoon of balasamic vinegar of Modena (also serves rice vinegar, grape or apple).

Once the chicken is browned, remove and set aside. In the same pan add the sauce and let it reduce for 5 minutes over medium heat. Then add the chicken to the pan and let the sauce reduce over high heat.

When the sauce is thickened, remove the pan from the heat, plate (I first put the rice as a base and then put the chicken with the sauce on top). And enjoy!