Teriyaki Chicken with Ginger Chive Rice
Savor the perfect balance of sweet, savory, and aromatic flavors with this Teriyaki Chicken with Ginger Chive Rice recipe. Juicy, marinated chicken thighs are glazed with a rich homemade teriyaki sauce featuring soy sauce, mirin, honey, and sesame oil, then caramelized to golden perfection. Served alongside fragrant white rice infused with fresh ginger and chopped chives, this dish is a delightful fusion of bold and subtle flavors that will elevate your weeknight dinner routine. Ready in just 45 minutes, this recipe is ideal for busy home cooks seeking a hassle-free yet impressive meal. Top it off with a sprinkle of sesame seeds for added texture and visual flair. Perfect for family dinners or gatherings, this easy-to-follow recipe blends classic Japanese-inspired ingredients with cozy comfort food appeal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 0.25 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 cup white rice (uncooked)
- 2 cups water
- 2 tablespoons chives (chopped)
- 1 teaspoon ginger (finely minced for rice)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, mirin, honey, sesame oil, minced garlic, and grated ginger to prepare the teriyaki sauce.
Place the chicken thighs in a shallow dish and pour half of the teriyaki sauce over them. Reserve the other half for glazing. Marinate the chicken for 15 minutes.
While the chicken is marinating, rinse the white rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
Heat a large skillet or grill pan over medium heat and add the vegetable oil. Cook the marinated chicken thighs for 6-7 minutes per side, or until fully cooked and golden brown.
Reduce the heat to low, brush the reserved teriyaki sauce over the chicken, and let it caramelize for 1-2 minutes. Turn off the heat and cover to keep warm.
Once the rice is cooked, fluff it with a fork and stir in chopped chives and finely minced ginger for a burst of flavor.
Plate the ginger chive rice and top it with the teriyaki chicken. Garnish with sesame seeds, if desired, and serve immediately.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 328 mg | 7% | |
*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.
