This Teriyaki chicken is a game-changer that you are sure to love. Made with tender, juicy chicken thighs and a homemade sweet and sticky teriyaki sauce. Serve over a bed of minute rice and this easy-to-make dinner will be on your table in less than 20 minutes.
Ingredients to make Teriyaki Chicken
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the equipment you’ll need and to gather all the ingredients required to make Teriyaki Chicken with Rice. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place.” Preparing ingredients and setting up any needed equipment in advance not only speeds up cooking but also ensures all necessary components are ready for the dish.
Simple Ingredients
- Skinless, boneless chicken thighs – diced into 1″ cubes – you can use boneless skinless chicken breasts if you prefer, however, chicken thighs are generally more tender, flavorful, and juicy.
- Olive Oil (can substitute Avocado oil)
- Soy sauce
- Dark brown sugar
- Mirin
- Honey
- Garlic – fresh, minced
- Ginger (I used dry ginger for this recipe)
- Salt
- Black pepper – fresh ground is best
- 2 tablespoons water
- Cornstarch
- Green onions – thin sliced
- Sesame seeds – toasted
- White rice – steamed (use my Steamed White rice, or may use Minute Rice)
Substitutions
Mirin is a Japanese sweet rice wine. It’s similar to Saki, but sweeter, with less alcohol. But finding true Mirin in American grocery stores is sometimes a challenge. So, if you find yourself craving Teriyaki Chicken and you don’t have Mirin on hand, here are some alternatives that work great in a 1:1 ratio –
- Rice Vinegar – Mirin is much sweeter than Rice Vinegar so be sure to add 1 teaspoon of sugar for every tablespoon of Rice Vinegar you use.
- Saki – Saki is a wonderful substitution for Mirin because it’s also rice vinegar. For drier sakes, you’ll need a pinch of sugar to duplicate Mirin’s sweetness.
How to make Teriyaki Chicken
- Prep the chicken. Cut the chicken into uniform 1″ cubes and set aside.
- Preheat the Pan. Place a sauté pan or wok on the stovetop and turn the heat to medium-high to preheat the pan.
- Prep the sauce. In a medium sized bowl, whisk together the soy sauce, brown sugar, mirin, honey, garlic, and ginger until everything is well combined. Set this aside. Place the water into a separate small measuring cup, add the cornstarch and stir to combine. Set aside.
- Cook the chicken. Add the oil to your preheated pan. Add in the chicken and stir fry for 3-4 minutes, until it becomes a golden brown. Remove the cooked chicken from the pan and set aside. Don’t clean the pan.
- Add the sauce. Give the sauce a quick whisk then stir it into the hot pan. Stir the cornstarch mixture and add to the pan. Continue cooking and let it simmer for about 4-5 minutes until thickened. Add the cooked chicken back into the sauce and stir to evenly coat the chicken.
- Serve. Serve over bed of steamed white rice. Garnish with optional diced green onions and sesame seeds.
Variations
- Add steamed broccoli to the chicken prior to serving.
- Add stir fry vegetables to the chicken – think red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
- Serve over brown rice or fried rice.
- Serve over Quinoa for a protein-rich and gluten free alternative.
- Serve over Bulger, a whole grain rich in fiber, vitamins, and minerals.
Storage
- If you’ve got leftovers, store the teriyaki chicken and rice in separate containers in the refrigerator for up to 4 days.
- To freeze, place the teriyaki chicken into a freezer-safe container and store for up to 3 months. To thaw, place in the refrigerator overnight and heat the next day.
Teriyaki Chicken with Rice
Savor the simplicity of teriyaki chicken with rice. This easy-to-follow recipe features tender chicken thighs bathed in a delectably sweet and sticky teriyaki sauce, prepared with just a few basic ingredients. Enjoy the comforting flavors and effortless preparation of this delightful dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Asian, entree, poultry
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken Stir Fry
- 2 1/2 pounds boneless skinless chicken thighs, diced into 1-inch cubes
- 1 tablespoon olive oil (can substitute avocado oil)
- salt and pepper, to taste
Teriyaki Sauce
- 3/4 cup soy sauce
- 1/3 cup packed dark brown sugar
- 2 tablespoons Mirin (see note below)
- 2 tablespoons honey
- 4 large cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
For Service
- 4–6 cups steamed white rice (may use minute rice prepared per package directions)
Garnish
- sesame seeds
- sliced green onion
Instructions
- Prep the chicken by cutting it into uniform 1” cubes and set aside.
- Turn the stovetop heat to medium-high and preheat a sauté pan or wok.
- In a medium-sized bowl, whisk together the cup soy sauce, brown sugar, Mirin, honey, garlic, and ginger until everything is well combined. Set this aside. Place 2 tablespoons of water into a separate small measuring cup, add the cornstarch, and stir to combine. Also, set this aside.
- Add the olive oil to your preheated pan. Add in the chicken and stir fry for 3-4 minutes, until it becomes golden brown. Remove the cooked chicken from the pan and set aside. Don’t clean the pan.
- Stir the sauce you made earlier with a quick whisk then pour it into the hot pan. Stir the cornstarch mixture and add it to the pan. Continue cooking and let it simmer for about 2-3 minutes until thickened. Add the cooked chicken back into the sauce and stir to evenly coat the chicken. Add salt and pepper to taste.
- Serve on a bed of steamed white rice. Garnish with optional diced green onions and sesame seeds.
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