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
Scale
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