Teriyaki Chicken and Rice
Succulent, juicy chicken thighs meet a rich, homemade teriyaki glaze in this irresistible Teriyaki Chicken and Rice recipe—a quick and easy dinner perfect for busy weeknights. Marinated in a savory-sweet blend of soy sauce, brown sugar, honey, and ginger, the chicken is seared to golden perfection before being coated in a glossy, thickened sauce infused with bold garlic and tangy rice vinegar. Served atop fluffy white rice, this dish is a comforting balance of flavors and textures. With a total cook time of just 45 minutes, this recipe is as convenient as it is flavorful. Garnish with sliced green onions and a sprinkle of sesame seeds for the perfect finishing touch. Ideal for family meals or meal prepping, this teriyaki chicken dish is guaranteed to become a dinnertime favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 cup Uncooked white rice
- 2 cups Water (for cooking rice)
- 1 tablespoon Vegetable oil
- 2 tablespoons Green onions, sliced (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Cook the rice: Rinse the uncooked white rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes, or according to package instructions, until the rice is tender and fluffy. Remove from heat and let stand covered.
Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined.
Thicken the sauce: In another small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Cook the chicken: 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 browned and cooked through. Remove the chicken from the skillet and set aside.
Simmer the sauce: In the same skillet, pour in the prepared teriyaki sauce. Bring the sauce to a gentle boil, then lower the heat to simmer for 1-2 minutes.
Thicken the sauce: Stir in the cornstarch slurry and cook the sauce for another 1-2 minutes, or until it thickens to a glaze-like consistency.
Combine the chicken and sauce: Return the cooked chicken thighs to the skillet and coat them evenly in the thickened teriyaki sauce. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
Serve: Scoop the cooked rice onto plates or into bowls. Place the teriyaki chicken on top of the rice and drizzle any extra sauce from the skillet over the dish.
Garnish: Sprinkle sliced green onions and sesame seeds on top for an optional garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 70.6 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1766 mg | 38% | |
*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.
