If you’re looking for a flavorful, fuss-free dinner idea, this Easy Teriyaki Chicken with Rice recipe is the perfect solution. Combining tender chicken coated in a shiny, savory-sweet teriyaki sauce and served over fluffy rice, this dish brings vibrant taste and comforting texture to your table in under 30 minutes. Whether you’re cooking for your family or prepping a quick weeknight meal, Teriyaki Chicken with Rice is a delicious, crowd-pleasing classic that’s both satisfying and simple to make.
Why You’ll Love This Recipe
- Quick and easy preparation: Ready in less than 30 minutes, making it perfect for busy weeknights without sacrificing flavor.
- Simple ingredients: Uses pantry staples that are easy to find and combine for maximum taste.
- Balanced flavors: The sweet, salty, and umami notes of the teriyaki glaze complement the tender chicken and plain rice beautifully.
- Family-friendly: Loved by kids and adults alike, it’s a dish that pleases all palates.
- Flexible for customization: Easily adapted with different veggies or proteins to suit your mood and dietary needs.
Ingredients You’ll Need
This Teriyaki Chicken with Rice recipe shines because each ingredient is straightforward but essential, contributing to the dish’s harmony of flavor and texture. From the tender chicken to the soy-based glaze, everything plays a delicious role.
- Chicken thighs: Juicy and flavorful, they stay tender during cooking better than breast meat.
- Soy sauce: The salty, umami base of the teriyaki sauce that defines the dish.
- Brown sugar or honey: Adds a natural sweetness to balance the soy sauce’s saltiness perfectly.
- Garlic and ginger: Fresh aromatics that provide depth and warmth to the sauce.
- Rice vinegar: A splash brightens the flavor with a subtle tang.
- Sesame oil: Gives the dish a delicate nutty aroma and richness.
- Cornstarch: Used to thicken the sauce to a glossy finish that clings deliciously to the chicken.
- White or jasmine rice: Fluffy, fragrant rice serves as the perfect base to soak up the savory sauce.
- Green onions (optional): For color, crunch, and a fresh bite as garnish.
- Sesame seeds (optional): Adds texture and an extra touch of nuttiness.
Variations for Teriyaki Chicken with Rice
Want to switch things up or make this recipe your own? Teriyaki Chicken with Rice is wonderfully adaptable to different ingredients, flavor profiles, and dietary preferences. Feel free to experiment and discover a new favorite version!
- Vegetable boost: Add bell peppers, broccoli, or snap peas for extra crunch and nutrition.
- Protein swap: Use tofu, shrimp, or beef strips instead of chicken for variety.
- Gluten-free option: Substitute tamari or coconut aminos for soy sauce to keep it gluten-free.
- Spicy twist: Mix in some sriracha or red pepper flakes for a pleasant kick.
- Lower sugar version: Replace brown sugar with a sugar substitute like stevia or reduce the amount for a less sweet sauce.
How to Make Teriyaki Chicken with Rice
Step 1: Prepare the Rice
Start by rinsing your choice of rice under cold water until the water runs clear; this removes excess starch for fluffier rice. Cook according to package instructions, usually around 15-20 minutes, keeping it warm while you make the chicken.
Step 2: Mix the Teriyaki Sauce
In a small bowl, combine soy sauce, brown sugar or honey, minced garlic, grated fresh ginger, rice vinegar, and a touch of sesame oil. Whisk well until the sugar dissolves, giving you that rich, balanced teriyaki sauce ready to go.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat and add a bit of oil. Sear the chicken thighs skin-side down (if on) until golden and crispy, about 5-6 minutes. Flip and cook the other side until just cooked through.
Step 4: Add the Sauce and Thicken
Pour the prepared teriyaki sauce over the chicken and reduce the heat to medium-low. Mix cornstarch with a small amount of water to make a slurry, then slowly stir it into the skillet to thicken the sauce. Let it simmer until the glaze coats the chicken beautifully.
Step 5: Serve Over Rice
Slice the chicken into bite-sized pieces or serve whole atop your warm rice. Spoon extra teriyaki sauce over the top and garnish with chopped green onions and sesame seeds if desired. Enjoy immediately!
Pro Tips for Making Teriyaki Chicken with Rice
- Use chicken thighs: They stay juicy and tender compared to breasts which can dry out quickly.
- Don’t skip the resting time: Let the chicken rest for a few minutes after cooking for maximum juiciness.
- Low and slow sauce thickening: Add cornstarch slurry gradually and simmer to avoid a gloopy finish.
- Fresh garlic and ginger: Fresh ingredients make all the difference in authentic, vibrant flavor.
- Rice choice matters: Jasmine or short-grain rice adds fragrance and texture that pairs beautifully.
How to Serve Teriyaki Chicken with Rice
Garnishes
Brighten the dish with freshly chopped green onions, a sprinkle of toasted sesame seeds, or even thinly sliced red chili for a pop of color and flavor.
Side Dishes
Pair your Teriyaki Chicken with Rice with steamed or sautéed vegetables such as broccoli, bok choy, or snap peas for balance and nutrition, or a fresh cucumber salad for crispness.
Creative Ways to Present
Try serving it in a bowl topped with avocado slices and crispy fried onions, or create a teriyaki chicken bento box with pickled vegetables and seaweed for a fun, handheld meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover Teriyaki Chicken with Rice in airtight containers and refrigerate for up to 3 days. Separating the rice and chicken helps maintain texture and freshness.
Freezing
For longer storage, freeze cooked chicken and sauce in freezer-safe containers for up to 2 months. Rice freezes less well but can be frozen if separated; thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a skillet or microwave until hot throughout, adding a splash of water or broth to prevent dryness and revive the sauce’s glossiness.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be careful not to overcook it as it tends to dry out faster than thighs; cook just until juicy and tender.
Is there a vegetarian version of Teriyaki Chicken with Rice?
Absolutely! Replace the chicken with firm tofu or tempeh; marinate and cook them similarly to achieve that savory teriyaki flavor.
How can I thicken the teriyaki sauce quickly?
Mix cornstarch with a little water to make a slurry and stir it into the simmering sauce, allowing it to thicken within minutes without lumps.
Can I make this dish gluten-free?
Yes, substitute traditional soy sauce with tamari or coconut aminos to keep the dish gluten-free without compromising on taste.
What type of rice works best with Teriyaki Chicken?
Jasmine rice and short-grain white rice are popular choices because of their fragrance and ability to soak up sauces, but long-grain rice also works well.
Final Thoughts
Easy Teriyaki Chicken with Rice is one of those delightful recipes that feels special but is surprisingly simple to prepare. Its combination of sweet and savory flavors, tender chicken, and fluffy rice always hits the spot, making it a go-to for busy evenings or anytime you want a comforting meal. Give it a try—you might find it becoming a new family favorite!
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Teriyaki Chicken with Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free (with tamari substitution)
Description
Easy Teriyaki Chicken with Rice is a flavorful and simple dish featuring tender chicken thighs glazed in a shiny, savory-sweet teriyaki sauce served over fluffy jasmine or white rice. Ready in under 30 minutes, this recipe is perfect for busy weeknights, combining balanced sweet, salty, and umami flavors that please families and can be easily customized with vegetables or alternative proteins.
Ingredients
Chicken and Rice
- 4 boneless, skin-on chicken thighs (about 1.5 lbs)
- 1 1/2 cups jasmine or white rice
Teriyaki Sauce
- 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)
Garnishes (optional)
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring fluffy results. Cook the rice according to package instructions, usually around 15-20 minutes, and keep warm while preparing the chicken.
- Mix the Teriyaki Sauce: In a small bowl, combine soy sauce, brown sugar or honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk until the sugar dissolves and the sauce is well blended.
- Cook the Chicken: Heat a skillet over medium-high heat with a bit of oil. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy. Flip and cook the other side until cooked through, about 4-5 minutes more.
- Add the Sauce and Thicken: Pour the teriyaki sauce over the chicken in the skillet. Reduce heat to medium-low. Mix cornstarch with water to create a slurry, then slowly stir it into the skillet. Simmer gently until the sauce thickens and coats the chicken in a glossy glaze.
- Serve Over Rice: Slice the chicken into bite-sized pieces or serve whole atop the cooked rice. Spoon extra sauce over the dish. Garnish with chopped green onions and toasted sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- Use chicken thighs for juiciness and tenderness, as breasts can dry out quickly.
- Let cooked chicken rest for a few minutes before slicing to retain juices.
- Add cornstarch slurry gradually and simmer gently to avoid a gloopy sauce texture.
- Fresh garlic and ginger provide optimal flavor; avoid substitutes for the best taste.
- Jasmine or short-grain rice pairs excellently due to fragrance and ability to absorb sauce.
- For gluten-free, use tamari or coconut aminos instead of soy sauce.
- Customize by adding vegetables such as bell peppers or broccoli, or swap proteins like tofu or shrimp.
- Spicy variations can be created by adding sriracha or red pepper flakes.
- Store leftovers in airtight containers; separate rice and chicken for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Searing and Simmering
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg