Chicken Teriyaki and Rice 🍗🍚
Ingredients
For the Chicken
500 g (1 lb) boneless chicken thighs or breasts, cut into bite-size pieces
1 tablespoon oil
2 cloves garlic, minced
1 teaspoon grated ginger
For the Teriyaki Sauce
1/4 cup soy sauce
3 tablespoons honey or brown sugar
2 tablespoons water
1 tablespoon rice vinegar or lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)
For Serving
2 cups cooked white rice
Sesame seeds (optional)
Chopped green onions (optional)
Steamed broccoli or carrots (optional)
Instructions
Cook the Rice
Prepare rice according to package directions and keep warm.
Cook the Chicken
Heat oil in a large skillet over medium-high heat.
Add chicken and cook for 6–8 minutes until golden and fully cooked.
Add Garlic & Ginger
Stir in garlic and ginger and cook for 30 seconds until fragrant.
Make the Sauce
In a bowl, mix soy sauce, honey, water, and rice vinegar.
Pour into the skillet and simmer for 2 minutes.
Thicken the Sauce
Stir in the cornstarch slurry. Cook another 1–2 minutes until glossy and thick.
Serve
Spoon chicken teriyaki over warm rice.
Top with sesame seeds and green onions if desired.
Optional Add-Ins
Bell peppers
Broccoli
Snap peas
Mushrooms
