Teriyaki Chicken and Brown Rice
Succulent, pan-seared chicken thighs are drenched in a glossy, homemade teriyaki sauce and served atop fluffy, nutty brown rice in this flavorful Teriyaki Chicken and Brown Rice recipe. Perfect for busy weeknights, this dish strikes the perfect balance between sweet, savory, and umami, thanks to a rich glaze made from soy sauce, honey, garlic, ginger, and rice vinegar. The tender chicken is simmered to perfection as the sauce thickens, ensuring every bite is bursting with bold flavor. Paired with wholesome brown rice for a satisfying base, this quick and easy dinner is elevated with a sprinkle of sesame seeds and fresh green onions for garnish. Ready in just 45 minutes, this Japanese-inspired meal is as nutritious as it is delicious, making it a must-try for your next family dinner or meal prep session.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Brown rice
- 2 cups Water
- 0.33 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Cornstarch
- 2 teaspoons Cold water
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds (optional for garnish)
- 2 stalks Green onions (sliced for garnish)
Instructions
Rinse the brown rice in cold water until the water runs clear.
In a small pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid. Simmer for 25-30 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, prepare the teriyaki sauce by mixing soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
In a separate small bowl, dissolve the cornstarch in the cold water and set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Pour the prepared teriyaki sauce into the same skillet and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Return the cooked chicken thighs to the skillet, turning them to coat evenly in the teriyaki sauce. Cook for an additional 2 minutes to allow the flavors to meld.
To serve, divide the cooked brown rice evenly among serving plates. Top with the teriyaki chicken and spoon additional sauce over the top.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
