Description
Sizzling Japanese-inspired easy teriyaki chicken and fried rice dance together on one delightful plate. Crispy chicken glazed with sweet teriyaki sauce mingles perfectly with fragrant rice, promising a simple yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs
Marinade and Sauce Ingredients:
- 0.5 cup (120 milliliters) soy sauce
- 0.25 cup (60 milliliters) honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
Fried Rice and Garnish Ingredients:
- 3 cups cooked and cooled white rice
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 0.5 cup diced onion
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Craft the teriyaki glaze by combining soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat.
- Whisk the mixture continuously, bringing it to a gentle simmer, then incorporate the cornstarch slurry to create a glossy, thickened sauce.
- Remove the teriyaki glaze from heat once it reaches a luxurious, coating consistency, allowing it to rest while preparing the chicken.
- Preheat a large skillet with a light coating of oil, ensuring even heat distribution for optimal chicken searing.
- Carefully place chicken thighs into the hot skillet, cooking each side until a golden-brown crust develops and the meat reaches a safe internal temperature of 165F/74C.
- Generously drench the perfectly cooked chicken with the prepared teriyaki glaze, gently turning to ensure complete coverage.
- Allow the chicken to simmer briefly in the sauce, enabling the flavors to meld and penetrate the meat thoroughly.
- Let the teriyaki chicken rest for a moment, allowing the glaze to caramelize and intensify the overall flavor profile.
Notes
- Enhance the sauce’s depth by toasting whole garlic and ginger before mincing to release more complex, aromatic flavors.
- Create a gluten-free version by substituting regular soy sauce with tamari or coconut aminos for those with wheat sensitivities.
- Control sauce thickness by adjusting cornstarch amount – less for a lighter glaze, more for a richer, clingy coating on the chicken.
- Meal prep friendly recipe: Cooked chicken and sauce can be stored separately in airtight containers for up to 4 days, making quick weeknight dinners a breeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 14 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg