Description
A quick and comforting meal with tender chicken and fluffy rice, glazed in a sweet and savory teriyaki sauce.
Ingredients
Scale
- 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
Instructions
- Rinse the rice under cold water until the water runs clear. Cook according to package instructions and keep warm.
- In a small bowl, mix soy sauce, brown sugar or honey, minced garlic, ginger, rice vinegar, and sesame oil. Whisk until blended.
- Heat a skillet over medium-high heat, add oil, and sear chicken thighs skin-side down for 5-6 minutes until golden. Flip and cook for another 4-5 minutes until cooked through.
- Pour the teriyaki sauce over the chicken. Reduce heat to medium-low. Mix cornstarch with water to create a slurry and stir it into the skillet. Simmer until sauce thickens.
- Slice the chicken or keep it whole, serving it over the rice. Top with green onions and sesame seeds.
Notes
You can customize this recipe with your favorite vegetables or use tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg