Teriyaki Chicken And Rice Recipe

I’ve found myself craving something quick, vibrant, and satisfying on busy weeknights, and this homemade teriyaki chicken and rice recipe delivers. We’re skipping bottled sauce and making a delicious, easy glaze from scratch that uses fresh orange juice and ginger for a brighter flavor profile than traditional teriyaki. This easy dinner idea comes together in under 30 minutes, making it perfect for busy family schedules. I often make this for a high-protein dinner when I’m short on time. Learn how to cook the fluffy jasmine rice and sear the chicken simultaneously to get dinner on the table faster than delivery. The result is a glossy, savory-sweet chicken dish that will become a new go-to recipe.

Ingredients

• Chicken Thighs: 680 g (1.5 lb) boneless, skinless chicken thighs, cut into 3 cm (1.2 inch) pieces. Thighs are recommended over breasts for their superior flavor and ability to remain juicy. Pat them thoroughly dry before cooking to ensure a good sear and crispy edges.
• Vegetable Oil: 15 ml (1 tbsp) vegetable oil. Use a neutral oil with a high smoke point for searing the chicken without burning. Can substitute with canola oil or light olive oil.
• Soy Sauce: 80 ml (1/3 cup) alcohol-free soy sauce. We recommend low-sodium soy sauce to control the overall salt level of the glaze. For a gluten-free teriyaki chicken and rice recipe, substitute with tamari or coconut aminos.
• Glaze Ingredients: 60 ml (1/4 cup) fresh orange juice, 30 ml (2 tbsp) rice vinegar (alcohol-free), 30 g (2 tbsp) light brown sugar, packed. The brown sugar provides necessary sweetness to balance the tartness of the vinegar and orange juice. Use freshly squeezed orange juice for the best vibrant flavor.
• Aromatics: 20 g (2 tbsp) fresh ginger, finely grated, and 10 g (1 tbsp) garlic, minced. Grate the ginger using a microplane to release maximum flavor into the glaze. The combination provides the aromatic base for the teriyaki sauce.
• Orange Zest: Zest of 1 large orange (about 5 g / 1 tsp), divided. Zest adds an intense citrus aroma without adding extra liquid. Reserve half of the zest for garnishing the finished dish.
• Cornstarch Slurry: 15 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water. This mixture is essential for thickening the sauce to a glossy, clingy consistency. Ensure the water is cold before mixing to prevent clumping.
• Rice: 300 g (1.5 cups) jasmine rice and 450 ml (2 cups) cold water. Jasmine rice provides a soft, aromatic texture for serving. For best results, rinse thoroughly before cooking.
• Garnish: 15 ml (1 tbsp) toasted sesame seeds and 2 spring onions (scallions), thinly sliced on the bias. These add a pleasant crunch and fresh flavor contrast. Toast sesame seeds lightly in a dry pan beforehand for maximum aroma.

Instructions

1. Cook the Jasmine Rice: Rinse the rice thoroughly under cold running water until the water runs completely clear; this removes excess starch for a fluffier result. Combine the rinsed rice and 450 ml (2 cups) cold water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for exactly 15 minutes without lifting the lid. Remove from heat and let stand, covered, for another 10 minutes before fluffing with a fork.
2. Prepare the Vibrant Ginger-Orange Glaze: While the rice cooks, prepare the glaze. In a medium bowl, whisk together the alcohol-free soy sauce, fresh orange juice, rice vinegar, light brown sugar, grated ginger, minced garlic, and half of the orange zest until the sugar dissolves. In a small separate bowl, create the cornstarch slurry by whisking the cornstarch with 30 ml (2 tbsp) cold water; set aside for later thickening.
3. Sear the Chicken Pieces: Pat the chicken pieces very dry with paper towels; this is crucial for achieving a good sear rather than steaming the meat. Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside. If you overcrowd the skillet, the chicken will steam instead of sear; cook in two batches to ensure maximum browning on all sides.
4. Thicken the Glaze: Pour the prepared Ginger-Orange Glaze mixture into the same skillet used for the chicken. Bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pan to add flavor to the sauce. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes, until the sauce thickens and becomes glossy. The goal is for a thick, syrupy consistency that coats the back of a spoon.
5. Combine Chicken and Glaze: Return the cooked teriyaki chicken pieces to the skillet, tossing gently to coat all the pieces evenly in the vibrant glaze. Continue to cook for another 1-2 minutes, allowing the glaze to cling to the chicken and slightly caramelize without burning. The teriyaki chicken pieces should be completely coated and warmed through.
6. Plate and Garnish: Spoon a generous portion of the fluffy jasmine rice into a broad bowl or shallow plate. Arrange the glossy, glaze-coated teriyaki chicken pieces artfully over or alongside the rice, allowing some of the thick, shiny Ginger-Orange Glaze to pool around the base. Sprinkle generously with toasted sesame seeds, sliced spring onions, and the remaining fresh orange zest to highlight the citrus notes and add visual brightness to this easy teriyaki chicken and rice recipe.

Customizing Your Teriyaki Chicken Bowl

This vibrant teriyaki chicken and rice recipe is incredibly versatile and allows for easy customizations based on what you have in the pantry or your specific dietary needs. Here are a few ways to adapt this family-friendly meal for quick dinner ideas throughout the week.

• Make it Gluten-Free: Simply swap the standard soy sauce for tamari or coconut aminos to make the entire meal suitable for a gluten-free diet. The flavor profile remains largely the same.
• Vegetable Add-ins: Add 1-2 cups of steamed broccoli, snap peas, bell peppers, or shredded carrots to the skillet along with the chicken to round out the meal with extra vegetables. We often add broccoli during the last few minutes of cooking so it absorbs some of the glaze.
• Protein Swaps: This glaze works wonderfully with other proteins. Try using cubed firm tofu or shrimp instead of chicken thighs, adjusting cooking times as needed. Tofu should be pressed and seared until golden, while shrimp cooks in only 2-3 minutes.
• Rice Alternatives: Serve over brown rice for added fiber or use cauliflower rice for a lower-carb option. This high-protein teriyaki chicken and rice recipe pairs well with either.

FAQs about this Teriyaki Chicken and Rice Recipe

Can I use chicken breasts instead of thighs?

You can use chicken breasts for this teriyaki chicken and rice recipe, but they tend to dry out more quickly; cut them into slightly larger pieces and be careful not to overcook them to maintain moisture. I find that chicken thighs keep the dish juicy and flavorful, which is why they are my first choice for this particular recipe.

Why is fresh ginger important for this recipe?

Fresh ginger provides a sharp, vibrant flavor that cannot be replicated by powdered ginger; it’s essential for achieving the bright, citrusy taste of this specific teriyaki glaze. The fresh ginger cuts through the sweetness and balances the richness of the soy sauce, creating a complex flavor profile that elevates this easy dinner idea.

Can I make the teriyaki sauce ahead of time?

Yes, prepare the glaze mixture (before adding the cornstarch slurry) up to 2 days ahead and store it covered in the refrigerator. When ready to cook, proceed with searing the chicken, heating the sauce, and then whisking in the cornstarch slurry to thicken it just before serving. This makes meal prep for a busy weeknight much faster.

How do I get my rice to be fluffy, not mushy?

The key steps are rinsing the rice before cooking and allowing it to steam off-heat for 10 minutes after simmering to absorb excess moisture. Rinsing removes excess surface starch that can make the rice gummy. Also, resist the temptation to lift the lid during simmering and steaming; the steam trapped inside does all the work.

How long does teriyaki chicken last in the fridge?

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. To reheat, place the teriyaki chicken and rice on a microwave-safe plate and heat in 30-second intervals until warmed through, or reheat gently in a skillet on the stovetop over medium heat with a splash of water or broth to loosen the sauce.

What side dishes go well with this?

Serve this teriyaki chicken and rice recipe with a simple side salad, steamed green beans, or additional steamed vegetables like broccoli or snap peas. The side dish helps balance the rich teriyaki glaze, offering a fresh contrast to the savory high-protein chicken.

Conclusion

This homemade teriyaki chicken and rice recipe is a perfect example of how small changes can elevate a simple meal. The vibrant ginger-orange glaze offers a delicious new flavor profile that’s both savory and bright. This recipe is fast, family-friendly, and perfect for your weekly rotation; pin it now and add it to your dinner plan!

teriyaki chicken and rice recipe

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• Author: Brooke Ellis
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This quick teriyaki chicken and rice recipe uses a homemade, bright glaze featuring fresh orange juice and ginger, skipping traditional bottled sauce. The high-protein meal comes together in under 30 minutes, making it ideal for busy weeknights, with fluffy jasmine rice cooked simultaneously alongside the chicken.

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Ingredients

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• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup fresh orange juice
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar, packed
• 2 tbsp fresh ginger, finely grated
• 1 tbsp garlic, minced
• 1 tsp orange zest, divided
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1.5 cups jasmine rice, rinsed
• 2 cups cold water
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

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Instructions

1. Cook Jasmine Rice: Rinse the jasmine rice until the water runs clear. Combine rice and 2 cups cold water in a medium saucepan. Bring to a boil, then cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing.
2. Prepare Glaze Ingredients: While rice cooks, whisk together soy sauce, orange juice, rice vinegar, brown sugar, grated ginger, minced garlic, and half of the orange zest in a bowl. In a separate small bowl, prepare the cornstarch slurry by mixing cornstarch with 2 tbsp cold water; set aside.
3. Sear the Chicken: Pat the chicken pieces very dry with paper towels. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Thicken the Sauce: Pour the prepared sauce mixture into the same skillet and bring to a gentle simmer, scraping up browned bits. Whisk in the cornstarch slurry and cook, stirring constantly for 1-2 minutes, until the sauce thickens and becomes glossy.
5. Combine Chicken and Glaze: Return the cooked chicken pieces to the skillet with the sauce. Toss gently to coat all the chicken evenly, cooking for 1-2 minutes until warmed through and the glaze clings tightly to the chicken.
6. Serve and Garnish: Spoon the fluffy jasmine rice into bowls. Arrange the teriyaki chicken over the rice. Garnish with toasted sesame seeds, sliced scallions, and the remaining fresh orange zest before serving.

Notes

To ensure a crisp sear on the chicken, pat the pieces thoroughly dry before cooking and avoid overcrowding the skillet; cook in batches if necessary. For fluffy rice, rinse the grains beforehand and let them steam for 10 minutes off-heat after simmering without lifting the lid.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 610 kcal
• Sugar: 10 g
• Sodium: 820 mg
• Fat: 26 g
• Saturated Fat: 7 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 41 g
• Cholesterol: 130 mg