Teriyaki Chicken Rice

Teriyaki Chicken Rice quickly became one of my go-to weeknight dinners after a spontaneous craving for something sweet and savory led me to experiment with homemade teriyaki sauce and leftover chicken. I wasn’t aiming for anything fancy but once that glossy sauce coated the perfectly seared chicken and hit the warm fluffy rice I knew I had just created a comfort meal that I’d be making again and again.

Since then I’ve refined the process to make it quick enough for busy nights and delicious enough to impress at lunch or dinner. I love how the sticky teriyaki glaze brings out the juiciness of the chicken and how it all ties together with lightly steamed veggies and sesame seeds. It’s balanced, beautiful, and always a hit at my table.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken thighs or breasts – Juicy protein that holds up well to the teriyaki glaze.
• White rice – A soft and neutral base that soaks up the flavorful sauce.
• Soy sauce – The salty umami base of the teriyaki sauce.
• Brown sugar – Adds that perfect touch of sweetness and helps thicken the glaze.
• Garlic – Enhances the sauce with a savory kick.
• Ginger – Brings warmth and depth to the sauce.
• Cornstarch – Thickens the teriyaki sauce to that signature glossy finish.
• Water – Helps balance the flavors and form the sauce.
• Sesame seeds – For a final nutty garnish.
• Steamed broccoli and carrots – Light, colorful vegetables that complete the bowl.
• Tools You’ll Need
• Non-stick skillet or sauté pan – Perfect for cooking the chicken evenly and simmering the sauce.
• Medium saucepan or rice cooker – To cook the rice until tender and fluffy.
• Mixing bowl – For whisking the teriyaki sauce ingredients together.
• Tongs or spatula – To flip and handle the chicken without breaking it.
• Small whisk – Helps mix the cornstarch slurry smoothly.

Instructions

Step 1:

I start by cooking the rice using a rice cooker or stovetop method and then I set it aside to stay warm while I prepare the rest of the dish.

Step 2:

Next I whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and a bit of water in a small bowl to make the teriyaki sauce base.

Step 3:

In a separate bowl I mix cornstarch with a splash of water to make a slurry and I set it aside to use later for thickening.

Step 4:

I heat oil in a skillet over medium heat and sear the chicken on both sides for about 5–6 minutes per side until golden and fully cooked through.

Step 5:

Once the chicken is done I pour the teriyaki sauce base into the pan and let it simmer for 2–3 minutes to warm through.

Step 6:

Then I stir in the cornstarch slurry and continue to simmer for another minute or two until the sauce thickens and becomes glossy.

Step 7:

I slice the glazed chicken and serve it over a bed of rice, adding steamed broccoli and carrots on the side and finishing with a sprinkle of sesame seeds on top.

Tips

I like to use chicken thighs for extra tenderness, but breasts work well if you prefer leaner meat.

Add a splash of rice vinegar or pineapple juice for extra tang in the sauce.

Double the sauce if you like it extra saucy or want some for dipping.

Cook the vegetables while the rice and chicken are cooking to save time.

Ways to Serve

Serve in bowls with extra steamed veggies for a full meal.

Turn it into a teriyaki chicken wrap with rice and veggies in a tortilla.

Use leftovers in a stir-fry or bento box lunch.

Top with sliced green onions or a fried egg for an upgraded version.

Frequently Asked Questions

Can I use store-bought sauce in Teriyaki Chicken Rice?

Yes, but I find homemade teriyaki sauce tastes fresher and gives you more control over sweetness and saltiness.

Can I make Teriyaki Chicken Rice with brown rice or cauliflower rice?

Absolutely, both options work great depending on your preference and dietary needs.

How long does Teriyaki Chicken Rice keep in the fridge?

It stores well in an airtight container for up to 4 days, perfect for meal prep.

Is Teriyaki Chicken Rice gluten-free?

Just use gluten-free soy sauce or tamari to make it a safe and delicious gluten-free meal.

See You in the Kitchen

I hope you give this Teriyaki Chicken Rice a try because it’s one of those dishes that feels like takeout but is totally homemade and better! I’d love to hear how you enjoy it or what veggies you pair with it.

Happy Cooking!

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