Pin Recipe This Easy Teriyaki Chicken with sticky rice and steamed greens is my go-to solution for those busy weeknights when everyone is hungry and time is tight. It packs big flavor with just a handful of simple ingredients and really comes together faster than takeout. Even my picky eaters polish their plates when this hits the table.
I first made this after a long workday when we were craving takeout but wanted something cozier and homemade. Now it is the meal I whip up whenever I want rave reviews with minimal effort.
Ingredients
- Boneless skinless chicken thighs or breasts: tender and juicy the dark meat stays moist but either works well
- Low sodium soy sauce: the backbone of teriyaki flavor opt for a quality Japanese variety for best taste
- Brown sugar or honey: brings that essential sweetness and helps the sauce become glossy and sticky
- Fresh ginger and garlic: for bold aromatic depth always choose firm smooth pieces and peel just before grating
- Rice vinegar: a splash lifts the sauce and balances the richness
- Cornstarch: a little thickens the sauce to that perfect restaurant-style glaze make sure it is fresh lump-free powder
- White or jasmine rice: fluffy grains soak up the sauce choose a bag with a fragrant aroma no broken grains
- Broccoli or snap peas for your greens: crisp-tender and sweet pick bundles with bright color and no wilting
- Sesame seeds and chopped scallions: optional add a nutty crunch and a fresh pop of color
Instructions
- Prepare the Rice:
- Rinse the rice in cold water until it runs clear for extra fluffiness. Cook according to package directions using a pot with a tight lid or a rice cooker. Once done leave covered to steam and stay hot while you finish the rest.
- Prep the Chicken:
- Pat the chicken dry and cut into bite-size pieces. Season lightly with salt and pepper so every piece is well seasoned. This helps the chicken sear well and stay flavorful.
- Mix the Teriyaki Sauce:
- In a small bowl whisk together soy sauce brown sugar rice vinegar grated ginger garlic and a splash of water until smooth. Taste and adjust for more sweetness or tang as you like it.
- Brown the Chicken:
- Heat a large skillet over medium-high. Add a drizzle of vegetable oil then add the chicken pieces in a single layer. Sear undisturbed for a few minutes until golden on one side then flip and finish cooking through about 6 to 7 minutes total.
- Make the Sauce Glossy:
- Pour your sauce mixture over the cooked chicken lower the heat to medium and let the liquid bubble. Dissolve cornstarch in a splash of water then stir into the pan. Simmer together just until the sauce thickens to a shiny glaze and coats the chicken.
- Steam the Greens:
- While the chicken finishes up add broccoli florets or snap peas to a steamer basket set over simmering water. Steam with the lid on for 3 to 4 minutes until bright green and tender-crisp but not mushy.
- Assemble and Serve:
- Fluff the cooked rice and spoon into bowls. Top generously with teriyaki chicken and drizzle over extra sauce. Nestle steamed greens alongside and sprinkle sesame seeds and green onions over everything for a final touch.
Pin Recipe There is something so comforting about real teriyaki glaze clinging to each bite. My favorite way to enjoy a quiet evening is spooning extra sauce over my rice and sharing stories as we eat.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop adding a splash of water to loosen the sauce if needed. The rice and greens can be kept together or in separate containers to keep textures perfect.
Ingredient Substitutions
You can use chicken breast for a lighter option or swap in tofu or tempeh for a vegetarian twist. If you are out of rice vinegar a splash of apple cider vinegar works in a pinch. Try maple syrup instead of brown sugar for a warmer sweetness or use tamari for a gluten-free version.
Serving Suggestions
This dish loves quick-pickled cucumbers or thinly sliced radishes on the side for crunch. A bowl of miso soup or edamame makes a cozy starter. For a bigger meal add some roasted sweet potato or a carrot salad for extra color.
Cultural Historical Context
Teriyaki is a beloved Japanese cooking style where meats are glazed and grilled or pan-cooked with a mixture of soy sauce sugar and mirin. This home adaptation skips specialty ingredients but brings that iconic glossy finish and sweet salty punch to the dinner table.
Seasonal Adaptations
Use asparagus spears or green beans in spring when they are in season Try adding sliced bell peppers or snow peas in summer for more crunch Switch to stir-fried mushrooms and carrot ribbons in winter for a hearty twist
Pin Recipe This meal is always a hit at our dinner table and makes busy nights feel a little bit special. Serve with bright greens and enjoy every sticky bite.
Recipe FAQs
- → How do I ensure the chicken stays tender?
Marinate the chicken in teriyaki sauce for at least 30 minutes and cook on medium heat to lock in moisture.
- → Can I use other vegetables instead of greens?
Yes, broccoli, bok choy, or snap peas are great alternatives and add vibrant color and texture.
- → What type of rice works best for sticky texture?
Short-grain or sushi rice is ideal, as its higher starch content yields the desired sticky consistency.
- → How can I thicken the teriyaki sauce?
Add a cornstarch slurry and simmer briefly to create a glossy, thickened sauce that coats the chicken well.
- → Is this dish suitable for meal prep?
Absolutely! Store the components separately and assemble when ready to enjoy a fresh, reheated meal.