Black Currant Teriyaki Skewers on Rosemary Sesame Rice

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Black Currant Teriyaki Skewers on Rosemary Sesame Rice
For the Rice:
In a pot of boiling water, put a medley of Brown, Red, and Black Rice. Once it is cooked, drain excess water if there is any and flavor with the juice of 1/2 lemon, 3-2 Tbsp coconut oil, 2 Tbsp Sesame oil, fresh rosemary, and Himalayan Pink Salt.
For the Black Currant Teriyaki Sauce:
1 Cup Water
1/4 Cup Soy Sauce
5 Tbsp Brown Sugar
2 Tbsp Honey
Garlic Salt to Taste
In a small sauce pan, combine above ingredients on medium/low heat. After these ingredients have been combined and heated, dissolve 2 Tbsp Cornstarch into 1/4 cold water and pour into sauce pan. Turn heat down to low, stirring occasionally as you prepare the chicken.
For the Chicken:
Turn the heat to high and drizzle 3 Tbsp of Gourmet Blends Lemon Olive Oil. Once the skillet is hot put in 4-6 chicken tenders, pour one Tbsp of Gourmet Blends White Balsamic over each tender, season with lemon pepper, cover the skillet and turn heat on low.
Skewer the chicken once it is cooked but still tender, place it on top of rice and drizzle the Black Currant Teriyaki. Garnish with lemon, sesame seeds, and black hawaiian salt.
This delicious meal is provided to you by Kim, The Golden Dionysus.