Teriyaki chicken and rice brings tender chicken thighs and fluffy white rice together with a glossy, sweet-savory sauce. The ingredients are familiar, and the skillet method makes this a comfortable dinner to cook at home.
The key is to give the rice time to steam while you prepare the chicken and sauce. Evenly cut pieces help the chicken cook consistently, and a smooth cornstarch mixture gives the sauce an appealing finish.
What each ingredient brings to the dish
Long-grain white rice cooks up with distinct, fluffy grains that make a simple base for the sauced chicken. Rinsing it under cool water until the water runs mostly clear removes loose surface starch, which helps keep the grains from clumping. Letting the rice stand covered after cooking gives it a chance to finish steaming.
Low-sodium soy sauce brings savory depth, while packed brown sugar adds sweetness. Apple cider vinegar lends a tangy note that balances the sauce. Minced garlic and grated fresh ginger give it aromatic flavor without crowding out the soy sauce. Cornstarch mixed with cold water thickens the sauce as it simmers, helping it cling to the chicken.
Keep the chicken pieces even
Cut the boneless, skinless chicken thighs into evenly sized pieces, as the recipe card specifies. Pieces that are close in size cook at about the same rate, so you are less likely to have small pieces overcooked while larger ones finish. Season them with black pepper before they go into the skillet.
Use a large skillet and arrange the chicken in a single layer. Let it cook undisturbed at first to encourage browning, then stir so the pieces brown on more sides. Avoid crowding the pan, which can make it harder for the chicken to brown. Check the thickest pieces for doneness using the temperature stated on the recipe card.
Build a smooth, glossy sauce
Stir the soy sauce, water, brown sugar, apple cider vinegar, garlic, and ginger together before adding them to the skillet. In a separate bowl, work the cornstarch into cold water until smooth. Mixing it separately helps prevent dry cornstarch from forming lumps in the sauce.
Once the soy sauce mixture is in the skillet, stir in the cornstarch mixture and keep stirring as the sauce simmers. Watch for it to turn glossy and coat the chicken. If the sauce needs a moment to thicken, keep it at a gentle simmer and stir; a hard boil is unnecessary. Spoon the finished chicken and sauce over the rice so the grains can catch the savory-sweet coating.
Frequently Asked Questions
Why should I rinse the rice before cooking it?
Rinsing under cool water until it runs mostly clear removes loose surface starch. That helps the long-grain rice cook up with fluffy, distinct grains instead of becoming overly sticky. After cooking, keep it covered while it stands so it can finish steaming.
How can I help the chicken cook evenly?
Cut the thighs into pieces that are as uniform as possible, then spread them in a single layer in the skillet. Let them cook undisturbed at first to brown, and stir afterward. Check the thickest pieces for the doneness temperature listed on the recipe card.
How do I keep the teriyaki-style sauce from turning lumpy?
Mix the cornstarch thoroughly with cold water in a separate bowl before adding it to the skillet. Stir the sauce as it simmers so the thickener distributes evenly. Continue until the sauce looks glossy and coats the chicken.
Teriyaki Chicken and Rice
Course: Main CourseCuisine: Japanese, AmericanDifficulty: Easy4
servings15
minutes26
minutes540
kcal35
minutesTender chicken thighs are coated in a sweet, savory teriyaki-style sauce and served with fluffy white rice.
Ingredients
- Rice
1 1/2 cups long-grain white rice
2 1/4 cups water
1/4 tsp kosher salt
- Chicken
1 1/4 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp neutral cooking oil
1/4 tsp black pepper
- Teriyaki sauce
1/3 cup low-sodium soy sauce
1/4 cup water
3 tbsp packed brown sugar
1 tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp grated fresh ginger
2 tsp cornstarch
1 tbsp cold water
Directions
- Rinse the rice under cool water until the water runs mostly clear. Combine it with 2 1/4 cups water and the salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- While the rice cooks, stir together the soy sauce, 1/4 cup water, brown sugar, apple cider vinegar, garlic, and ginger. In a separate small bowl, mix the cornstarch with 1 tablespoon cold water until smooth.
- Season the chicken with black pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4 minutes. Stir and cook for 5 minutes more, until browned and the thickest pieces reach 165°F.
- Pour the soy sauce mixture into the skillet and stir in the cornstarch mixture. Simmer for 2 minutes, stirring, until the sauce is glossy and coats the chicken. Serve over the rice.
Notes
- Cut the chicken into evenly sized pieces so they cook at about the same rate.
