Teriyaki Chicken Rice
Savor the irresistible flavors of Teriyaki Chicken Rice, a comforting Japanese-inspired dish that combines tender, juicy chicken thighs glazed in a homemade teriyaki sauce with perfectly steamed jasmine rice. This easy-to-make recipe features a rich sauce made from soy sauce, mirin, sake, garlic, ginger, and a touch of sugar, creating the perfect balance of sweet and savory. The chicken is pan-seared to golden perfection before being enveloped in the glossy, caramelized sauce, making each bite bursting with flavor. Served over fluffy rice and garnished with fresh green onions and sesame seeds, this dish is as visually stunning as it is delicious. Ideal for weeknight dinners or meal prepping, this quick 45-minute recipe is sure to satisfy your cravings for authentic teriyaki-style flavors.
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Recipe Information
Ingredients
- 500 g Boneless skinless chicken thighs
- 60 ml Soy sauce
- 60 ml Mirin
- 60 ml Sake
- 2 tbsp Sugar
- 2 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 tbsp Vegetable oil
- 200 g White or jasmine rice
- 400 ml Water
- 2 Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Start by preparing the teriyaki sauce. In a small bowl, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Stir well until the sugar dissolves. Set aside.
Rinse the rice under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a pot, add water, and bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Meanwhile, cut the chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking.
In a large skillet or pan, heat vegetable oil over medium-high heat. Add the chicken pieces in a single layer and cook for about 5-7 minutes, or until they are golden brown on one side.
Flip the chicken pieces and pour in the prepared teriyaki sauce over them. Stir to coat the chicken thoroughly.
Lower the heat to medium and continue to cook the chicken in the sauce for another 8-10 minutes, occasionally stirring, until the sauce thickens and glazes the chicken.
Once the sauce is glossy and coats the chicken well, remove the skillet from the heat.
Fluff the cooked rice with a fork and serve it onto plates or bowls.
Top the rice with the glazed teriyaki chicken.
Garnish with sliced green onions and a sprinkle of sesame seeds.
Serve immediately and enjoy the delicious teriyaki chicken rice!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 426 mg | 9% | |
*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.
