![['Juicy teriyaki chicken thighs served over fluffy white rice, garnished with green onions and sesame seeds.', 'Close-up view of teriyaki chicken with a glossy glaze on a bed of rice, sprinkled with sesame seeds and green onions.', 'Mouthwatering teriyaki chicken pieces alongside steaming rice, topped with fresh herbs and sesame.', 'Appetizing side view of juicy teriyaki chicken and rice, enhanced with a sprinkle of sesame seeds and chopped green onions.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_cd8fb129-d2c1-40fe-8525-90dfd395db6f_0.webp)
Teriyaki Chicken with Rice
A flavorful and easy-to-make dish featuring tender chicken glazed with homemade teriyaki sauce served over fluffy rice.
Ingredients
Protein
- 4 pieces boneless, skin-on chicken thighs (about 1.5 lbs)
Grains
- 1.5 cups jasmine or white rice
Sauces & Condiments
- 1/3 cup soy sauce (or tamari)
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 green onions chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse rice until water runs clear; cook according to package and keep warm.
- Mix soy sauce, sugar, garlic, ginger, rice vinegar, and sesame oil to make the sauce.
- Sear chicken thighs in a skillet until golden, then cook through.
- Pour sauce over chicken, make slurry with water and cornstarch, add to skillet, and simmer until thickened.
- Slice chicken, serve over rice, garnish with green onions and sesame seeds.
Notes
For extra flavor, marinate chicken in some sauce before cooking.