🍗🍚 Chicken Teriyaki and Rice
A sweet, savory, and sticky Japanese-style chicken served over fluffy rice — better than takeout and ready in about 30 minutes!
🛒 Ingredients
For the Chicken:
2 lbs (900g) boneless skinless chicken thighs (or breasts)
Salt & black pepper to taste
1 tablespoon oil
For the Teriyaki Sauce:
½ cup soy sauce
¼ cup honey or brown sugar
2 tablespoons rice vinegar (or apple cider vinegar)
3 cloves garlic, minced
1 teaspoon fresh grated ginger (optional but recommended)
1 tablespoon cornstarch
2 tablespoons water
For Serving:
3 cups cooked white rice
Sesame seeds
Sliced green onions
👩🍳 Instructions
Cook the Chicken
Season chicken lightly with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden and cooked through.
Remove and set aside.
Make the Sauce
In the same pan, add soy sauce, honey, vinegar, garlic, and ginger.
Simmer 2–3 minutes.
Thicken It
Mix cornstarch with water, then stir into the sauce.
Simmer until thick and glossy (about 1–2 minutes).
Glaze the Chicken
Return chicken to the pan and spoon sauce over it.
Let it simmer together for 3–4 minutes until beautifully glazed.
Serve
Slice chicken and serve over warm rice.
Sprinkle with sesame seeds and green onions.
🔥 Optional Add-Ins
Steamed broccoli
Stir-fried carrots
Bell peppers
A drizzle of spicy mayo
If you’d like, I can also give you: • A baked oven version
- A slow cooker version
- Or a healthier low-sugar version 😊