It’s 6pm, you’re tired, and everyone’s hungry. This Easy Teriyaki Chicken Rice is your secret weapon for those busy nights. It is faster than ordering takeout and tastes much fresher.
You can have a balanced, high-protein meal on the table in just 35 minutes. Your kitchen will smell like ginger and sweet soy. This recipe is perfect for back-to-school season when schedules get hectic.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for families with picky eaters. The sauce is sweet, salty, and perfectly sticky. You probably already have most of these pantry staples in your kitchen right now.
It is also a fantastic choice for your weekly meal prep. The chicken stays tender and flavorful when reheated the next day. You get a restaurant-quality meal without the high price tag or delivery fees.
Simple Method
Don’t let the homemade sauce intimidate you. You simply whisk the ingredients together in one small bowl. The chicken sears quickly in a hot pan to get golden-brown edges.
Even if you are new to cooking, you can master this glaze. It thickens up beautifully in just one minute. You will feel like a pro when that glossy sauce coats every piece of chicken.
Ingredients You’ll Need
Fresh ginger and garlic make a huge difference in the flavor. Most of these items are easy to find at any local grocery store.
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 cups long-grain white rice
- 3.5 cups water
- 1/2 cup soy sauce
- 1/4 cup light brown sugar
- 1/4 cup mirin
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons vegetable oil
- 2 stalks green onions, thinly sliced
Step-by-Step
- Rinse the rice under cold water until the starch runs clear, then combine with 3.5 cups of water in a heavy-bottomed pot, bring to a boil, and simmer covered for 18 minutes.
- Whisk the soy sauce, brown sugar, mirin, minced ginger, and minced garlic in a small bowl until the sugar solids are largely suspended.
- Heat the vegetable oil in a large non-stick skillet or carbon steel wok over medium-high heat until shimmering.
- Add the chicken cubes to the skillet in a single layer and sear for 8 to 10 minutes, turning occasionally until an internal temperature of 165°F (74°C) is reached.
- Reduce the heat to medium and pour the soy sauce mixture over the chicken, allowing it to reach a gentle simmer for 2 minutes.
- Integrate the cornstarch slurry into the simmering sauce and stir constantly for 60 seconds until the glaze reaches a nappe consistency.
- Portion the steamed rice into bowls, top with the glazed chicken, and garnish with sliced green onions for service.
Best Ways to Enjoy It
Serve this chicken warm over a generous bed of fluffy rice. You can add a side of steamed broccoli or snap peas for extra crunch. The green onions add a lovely fresh bite at the end.
For a fun family dinner, put the toppings in small bowls. Let everyone garnish their own plate. It makes weeknight dinner feel a little more special and interactive.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This makes weekday lunches something to actually look forward to.
To reheat, use the microwave for about two minutes. Add a tiny splash of water to the rice first. This helps it stay soft and tender instead of drying out.
Tips for Best Results
- Don’t skip rinsing the rice to ensure it stays fluffy and not sticky.
- Avoid crowding the pan so the chicken sears rather than steams.
- Swap the brown sugar for honey if you prefer a milder sweetness.
- Prepare the sauce while the rice simmers to save extra time.
- For back-to-school meal prep, double the recipe for easy lunches.
- Add a pinch of red pepper flakes to give the sauce a gentle heat.
Ways to Switch It Up
- Use tamari instead of soy sauce for a gluten-free version.
- Swap the chicken for firm tofu for a vegetarian-friendly meal.
- Add toasted sesame seeds on top for an extra nutty flavor.
- Try using cauliflower rice for a lighter, low-carb option.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They are very forgiving and stay juicy even if cooked a little longer. Just ensure they reach the safe internal temperature.
How do I know when the sauce is ready?
The sauce is ready when it looks thick and glossy. It should coat the back of a spoon easily. This usually takes about one minute after adding the cornstarch.
Will my kids like this?
Most kids love the sweet and savory flavor of teriyaki. It is a very approachable dish for picky eaters. You can even serve the sauce on the side if they prefer.
I hope this Easy Teriyaki Chicken Rice makes your busy weeknights a little smoother. It is a simple way to bring everyone to the table for a warm meal. Happy cooking!
— Alex
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 cups long -grain white rice
- 3.5 cups wate r
- 1/2 cup soy sauce
- 1/4 cup light brown sugar
- 1/4 cup miri n
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic , minced
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons vegetable oil
- 2 stalks green onions, thinly sliced
Instructions
- Rinse the rice under cold water until the starch runs clear, then combine with 3.5 cups of water in a heavy-bottomed pot, bring to a boil, and simmer covered for 18 minutes.
- Whisk the soy sauce, brown sugar, mirin, minced ginger, and minced garlic in a small bowl until the sugar solids are largely suspended.
- Heat the vegetable oil in a large non-stick skillet or carbon steel wok over medium-high heat until shimmering.
- Add the chicken cubes to the skillet in a single layer and sear for 8 to 10 minutes, turning occasionally until an internal temperature of 165°F (74°C) is reached.
- Reduce the heat to medium and pour the soy sauce mixture over the chicken, allowing it to reach a gentle simmer for 2 minutes.
- Integrate the cornstarch slurry into the simmering sauce and stir constantly for 60 seconds until the glaze reaches a nappe consistency.
- Portion the steamed rice into bowls, top with the glazed chicken, and garnish with sliced green onions for service.
