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Teriyaki Chicken with Rice

chicken teriyaki with rice
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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.

Ingredients

Units Scale

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

Garnish

  • sesame seeds
  • sliced green onion

Instructions

  1. Prep the chicken by cutting it into uniform 1” cubes and set aside.
  2. Turn the stovetop heat to medium-high and preheat a sauté pan or wok.
  3. 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.
  4. 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.
  5. 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.
  6. Serve on a bed of steamed white rice.  Garnish with optional diced green onions and sesame seeds.

Find it online: https://foodienoise.com/teriyaki-chicken-with-rice/