Why Make This Recipe
Teriyaki Chicken with Rice is a quick and comforting meal that you can prepare any day of the week. With its sweet and savory sauce, tender chicken, and fluffy rice, this dish is sure to please the whole family. It’s simple to make and uses ingredients you may already have in your kitchen. Plus, you can customize it with your favorite vegetables or toppings.
How to Make Teriyaki Chicken with Rice
Ingredients:
- 4 boneless, skin-on chicken thighs (about 1.5 lbs)
- 1 1/2 cups jasmine or white rice
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Directions:
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Rinse the rice under cold water until the water runs clear to remove excess starch. This helps the rice cook fluffy. Cook the rice according to package instructions, usually around 15-20 minutes, and keep warm while you prepare the chicken.
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In a small bowl, mix together the soy sauce, brown sugar or honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk until the sugar dissolves and the sauce is all blended.
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Heat a skillet over medium-high heat and add a bit of oil. Place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until golden and crispy. Flip the chicken and cook the other side for another 4-5 minutes until cooked through.
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Pour the teriyaki sauce over the chicken in the skillet. Turn the heat down to medium-low. In another small bowl, mix the cornstarch with water to create a slurry, then slowly stir it into the skillet. Simmer gently until the sauce thickens and coats the chicken in a shiny glaze.
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You can slice the chicken into bite-sized pieces or leave it whole and serve it over the cooked rice. Spoon extra sauce over the dish. Garnish with chopped green onions and toasted sesame seeds if you like. Serve immediately for the best flavor and texture.
How to Serve Teriyaki Chicken with Rice
Serve the Teriyaki Chicken on a plate or in a bowl over a nice bed of fluffy rice. You can add steamed broccoli, snap peas, or other vegetables for a complete meal. A sprinkle of sesame seeds and chopped green onions on top not only enhances the dish but also adds a nice crunch and color.
How to Store Teriyaki Chicken with Rice
If you have leftovers, store them in an airtight container in the fridge. The chicken and rice will stay fresh for about 3-4 days. To reheat, microwave the chicken and rice until heated through. You may want to add a splash of water or extra sauce to keep the rice moist.
Tips to Make Teriyaki Chicken with Rice
- Make sure to rinse the rice before cooking to avoid it being sticky.
- Adjust the sweetness of the teriyaki sauce by adding more or less sugar/honey, according to your taste.
- For a touch of heat, you can add a pinch of crushed red pepper flakes to the sauce.
- If you prefer a lighter meal, you can use chicken breast instead of thighs.
Variation
You can easily customize this recipe by adding vegetables such as bell peppers, carrots, or bok choy. Simply sauté them in the skillet after cooking the chicken, then add the teriyaki sauce. You can also use tofu instead of chicken for a vegetarian option.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but remember it will take longer to cook. Make sure to follow the specific cooking time for brown rice on the package.
Q: Is this recipe gluten-free?
A: To make this recipe gluten-free, use tamari instead of regular soy sauce.
Q: Can I freeze Teriyaki Chicken with Rice?
A: Yes, you can freeze the chicken and sauce separately. Store in airtight containers and consume within 2-3 months for the best quality. Reheat thoroughly before serving.