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Patricia

Teriyaki Chicken with Rice: Discover the Simple Recipe!

A simple and delicious recipe for Teriyaki Chicken served with rice, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 cups cooked white rice
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds optional

Method
 

  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger until well combined. Reserve 1/2 cup of the marinade for later.
  2. Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the remaining marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade and discard the marinade used for marinating.
  4. Cook the chicken in the skillet for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden color. The internal temperature should reach 165°F.
  5. In a small bowl, mix cornstarch and water to create a slurry. Add the reserved marinade to the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
  6. Slice the cooked chicken and return it to the skillet, tossing it in the thickened sauce to coat.
  7. Serve the teriyaki chicken over cooked white rice and garnish with sliced green onions and sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 100mgSodium: 1000mgFiber: 1gSugar: 20g

Notes

  • For a healthier option, substitute chicken thighs with boneless, skinless chicken breasts.
  • Add steamed broccoli, bell peppers, or snap peas to the skillet during the last few minutes of cooking for added vegetables and color.

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