Baked Teriyaki marinated chicken tenderloins sprinkled with sesame seeds over a bed of Vigo Coconut Ginger Rice
  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

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Ingredients

  • 1 pound boneless, skinless chicken tenderloins
  • 3 cups teriyaki glaze, divided use
  • 1 package Vigo Coconut Ginger Rice (8oz)Add Vigo Coconut Ginger Rice (8oz) to cart
  • 1/4 teaspoon Alessi Sea Salt
  • possible garnish items: toasted coconut and toasted sesame seeds

Directions

  • Marinate chicken in 2 cups of your favorite teriyaki glaze (30-45 minutes).
  • Pre-heat oven to 400°
  • Place chicken on foil-lined pan and cook for 20 minutes.
  • Fill a heavy-bottomed saucepan with 2 cups of water and the salt. Add the rice and then bring to a boil.
  • Cover saucepan tightly. Reduce heat to simmer, cook undisturbed for 18-20 minutes. Remove from heat and let stand a few minutes. Fluff and serve.
  • Serve together in a bowl. Brush remaining teriyaki glaze over chicken as desired. Can be garnished with toasted coconut and sesame seeds.