Teriyaki Chicken and Rice
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
Share this recipe
On mobile, “Instagram & more” opens your phone's share menu so you can choose any installed app.
A useful teriyaki bowl needs a sauce that coats the chicken instead of flooding the rice. This one balances soy, brown sugar, ginger, and rice vinegar, then uses a small cornstarch slurry for a glossy finish.
Cook the chicken before adding the sauce so it browns properly. Once the sauce enters the pan, keep the heat moderate and stop as soon as it clings; reducing too far makes the sugar taste harsh.
The method behind the meal
Why this recipe works
- •Pat chicken dry before browning.
- •Use low-sodium soy sauce so the glaze can reduce safely.
- •Steam broccoli while the rice cooks to keep timing simple.
Recipe
Teriyaki Chicken and Rice
Glossy homemade teriyaki chicken with fluffy rice and broccoli for a dependable family dinner.
Ingredients
Instructions
- 1Whisk soy sauce, water, brown sugar, vinegar, ginger, and garlic in a bowl.
- 2Heat oil in a wide skillet over medium-high. Brown chicken for 7–9 minutes, until the thickest pieces reach 165°F.
- 3Lower heat to medium and pour in the sauce. Simmer for 2 minutes.
- 4Stir the cornstarch slurry again, add it to the skillet, and toss for 30–60 seconds until glossy.
- 5Serve chicken and sauce over rice with steamed broccoli.
Nutrition (per serving, estimated)
