Teriyaki Chicken and Rice

Succulent, juicy chicken thighs meet a rich, homemade teriyaki glaze in this irresistible Teriyaki Chicken and Rice recipe—a quick and easy dinner perfect for busy weeknights. Marinated in a savory-sweet blend of soy sauce, brown sugar, honey, and ginger, the chicken is seared to golden perfection before being coated in a glossy, thickened sauce infused with bold garlic and tangy rice vinegar. Served atop fluffy white rice, this dish is a comforting balance of flavors and textures. With a total cook time of just 45 minutes, this recipe is as convenient as it is flavorful. Garnish with sliced green onions and a sprinkle of sesame seeds for the perfect finishing touch. Ideal for family meals or meal prepping, this teriyaki chicken dish is guaranteed to become a dinnertime favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken thighs
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar
• 2 tablespoons Honey
• 2 tablespoons Rice vinegar
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 cup Uncooked white rice
• 2 cups Water (for cooking rice)
• 1 tablespoon Vegetable oil
• 2 tablespoons Green onions, sliced (optional garnish)
• 1 teaspoon Sesame seeds (optional garnish)

Directions

Step 1

Cook the rice: Rinse the uncooked white rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes, or according to package instructions, until the rice is tender and fluffy. Remove from heat and let stand covered.

Step 2

Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined.

Step 3

Thicken the sauce: In another small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.

Step 4

Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

Simmer the sauce: In the same skillet, pour in the prepared teriyaki sauce. Bring the sauce to a gentle boil, then lower the heat to simmer for 1-2 minutes.

Step 6

Thicken the sauce: Stir in the cornstarch slurry and cook the sauce for another 1-2 minutes, or until it thickens to a glaze-like consistency.

Step 7

Combine the chicken and sauce: Return the cooked chicken thighs to the skillet and coat them evenly in the thickened teriyaki sauce. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.

Step 8

Serve: Scoop the cooked rice onto plates or into bowls. Place the teriyaki chicken on top of the rice and drizzle any extra sauce from the skillet over the dish.

Step 9

Garnish: Sprinkle sliced green onions and sesame seeds on top for an optional garnish. Serve immediately and enjoy!

Nutrition Facts

Serving size	1384.6 grams (1384.6g)

Amount per serving	% Daily Value*
Calories	2081

Total Fat 60.20g	77%
Saturated Fat 14.50g	73%
Polyunsaturated Fat 8.60g
Cholesterol 500mg	167%
Sodium 4986mg	217%
Total Carbohydrate 248.80g	90%
Dietary Fiber 4.40g	16%
Total Sugars 70.60g
Protein 131.20g	262%

Vitamin D 28IU	140%
Calcium 227mg	17%
Iron 8mg	45%
Potassium 1766mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 25.5%

Carbs: 48.3%