~This is similar to Karen's "Sesame Chicken", just different flavor!!
2 Cups water 1 TBS. butter
1 tsp. salt 1 rounded C. rice
2 TBS. Black Sesame seeds or toasted white sesame seeds
4-6 boneless chicken breasts or thighs
Vegetable oil for drizzling
Salt and Pepper
1 C. chicken broth or water
1-inch ginger root, peeled and chopped
1/4 C. honey
1/2 C. teriyaki sauce
1 TBS. toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple or 1-2 cans pineapple chunks
Preheat large griddle over medium heat.
Bring water to a boil in a small covered pot. Add butter, salt, and rice to pot. Return to boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and hands. Dampen scoop with water to work with the rice easier. Set balls on a plate and sprinkle with black sesame seeds.
While rice is cooking, lightly coat chicken with oil, salt, and pepper. Place chicken on hot griddle and cook for 6 minutes on each side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with sauce. When chicken is fully cooked, place it on a plate and garnish with sliced scallions.
Serve chicken with rice balls and pineapple. Yummy!!