Easy chicken teriyaki
- 4 boneless and skinless chicken breasts
- 1 tsp virgin olive oil
- 110ml water
- 75ml soy sauce
- 60g brown sugar
- 1 clove garlic, minced
- White rice, cooked
In a medium skillet, cook and shred the chicken.
Add oil to pan and warm the shredded chicken over medium heat.
Combine the water, soy sauce, brown sugar and minced garlic and bring to a boil.
Cover, reduce heat and simmer for 20 minutes.
Serve over white rice.