Description
A sticky-sweet and savory Japanese-inspired chicken dish made with juicy thighs or breasts, glazed in a homemade teriyaki sauce, and served over fluffy rice. This easy and flavorful dinner is perfect for weeknights or meal prep.
Ingredients
1½ pounds boneless, skinless chicken thighs or breasts
½ cup soy sauce (low-sodium recommended)
¼ cup brown sugar or honey
2 cloves garlic, grated
1 tablespoon fresh ginger, grated
2 tablespoons rice vinegar or mirin
1 tablespoon cornstarch
2 tablespoons water (for slurry)
1 tablespoon sesame seeds
2 green onions, thinly sliced
2 cups cooked white rice
Instructions
1. In a bowl, whisk together soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar or mirin.
2. Add chicken to the marinade and refrigerate for at least 30 minutes (up to 8 hours for best flavor).
3. Heat oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through, about 4–5 minutes per side.
4. In a small saucepan, pour in the leftover marinade. Bring to a boil, then reduce to a simmer.
5. Mix cornstarch and water to form a slurry. Stir into the sauce and simmer until thickened.
6. Pour the teriyaki sauce over the cooked chicken in the skillet. Let it simmer for 1–2 minutes to glaze.
7. Remove chicken from heat, slice into strips, and serve over cooked rice.
8. Top with sesame seeds and sliced green onions. Serve immediately.
Notes
For extra richness, you can add a teaspoon of sesame oil to the marinade.
Always let the sauce simmer after adding the slurry to achieve that glossy finish.
Want crispy edges? Sear the chicken a minute longer for a caramelized texture.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 9g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
Keywords: teriyaki chicken, easy chicken dinner, rice bowl, soy glaze