Skillet Chicken Teriyaki with Steamed Rice is a high protein dinner with tender chicken thighs, steamed white rice, and a homemade teriyaki sauce made with soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and fresh ginger.
You get that familiar sweet and savory teriyaki taste without relying on a bottled sauce. Chicken thighs stay tender and pair well with the thicker sauce, while the rice makes this filling enough for dinner.
This recipe makes four servings, which works well for a family meal or a few days of meal prep. At 27 grams of protein per serving, it also belongs in your rotation of protein recipes and healthy chicken recipes.
Keep reduced-sodium soy sauce, rice vinegar, sesame oil, and cornstarch in the pantry and you’ll already have several of the ingredients needed the next time chicken teriyaki is on the menu.
Why You’ll Love This Skillet Chicken Teriyaki with Steamed Rice
High Protein
Each serving has about 27 grams of protein, making this a solid choice when you want a filling chicken dinner.
Homemade Teriyaki Sauce
The sauce uses soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. You control what goes into it instead of using a prepared bottled sauce.
Family Dinner
Chicken teriyaki and rice use familiar flavors that work well for a weeknight meal.
Meal Prep Friendly
The chicken and rice can be portioned into containers and refrigerated for lunches or dinners later in the week.
Ingredient Substitutions
Boneless Skinless Chicken Breasts
Boneless skinless chicken breasts can replace chicken thighs. Cut thicker pieces as needed and cook until the center reaches 165°F.
Tamari
Use reduced-sodium tamari in place of soy sauce if that better suits what you keep on hand. Check the label if gluten is a concern.
Maple Syrup
Maple syrup can replace the honey. The sauce will have a slightly different sweetness.
Apple Cider Vinegar
Apple cider vinegar can replace rice vinegar if needed. It has a stronger taste, but the small amount works in the sauce.
Ground Ginger
If you don’t have fresh ginger, use about ¼ teaspoon ground ginger in place of the ⅔ teaspoon grated fresh ginger.
Brown Rice
Cooked brown rice can replace white rice. Follow the package directions because brown rice usually needs more water and a longer cooking time.
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Skillet Chicken Teriyaki with Steamed Rice
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Equipment
Ingredients
For the Rice:
- 1½ cup uncooked white rice
- 3 cups water
- ¼ teaspoon salt
For the Chicken:
- 1½ pounds boneless skinless chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds
For the Teriyaki Sauce:
- ½ cup reduced-sodium soy sauce
- ⅓ cup water
- ¼ cup packed brown sugar
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- Rinse the rice under cold water until the water runs mostly clear.
- In a medium saucepan, add the rice, 2 cups water, and ⅛ teaspoon salt.
- Bring the water to a boil over medium-high heat. Reduce the heat to low. Cover the saucepan. Simmer for 15 to 18 minutes, or until the rice is tender and the water has been absorbed.
- Remove the saucepan from the heat. Let the rice stand, covered, for 5 minutes.
- Season the chicken thighs with ⅛ teaspoon salt and the black pepper.
- Heat a large nonstick skillet over medium-high heat. Add the vegetable oil.
- Place the chicken thighs in the skillet in a single layer. Cook the chicken for 5 to 6 minutes.
- Turn the chicken over. Cook for 5 to 7 minutes, or until browned and the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- In a small mixing bowl, add the soy sauce, 3 tablespoons plus 2 teaspoons water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Using a wire whisk, mix well.
- Pour the sauce mixture into the skillet. Bring the sauce to a gentle simmer over medium heat.
- In a small bowl, add the cornstarch and 1 tablespoon plus 1 teaspoon cold water. Stir until smooth.
- Pour the cornstarch mixture into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens.
- Slice the chicken into strips. Return the chicken to the skillet.
- Toss the chicken until evenly coated with the teriyaki sauce.
- Divide the cooked rice between 4 small bowls or ramekins. Invert each portion of rice onto a serving plate.
- Arrange the teriyaki chicken over the rice. Spoon the remaining sauce over the chicken and rice. Sprinkle with sesame seeds.
Notes
Tips and Tricks
Use a meat thermometer – Check the thickest part of the chicken to confirm it reaches 165°F without cooking it longer than needed. Keep the cornstarch mixture smooth – Stir it again right before adding it to the sauce because cornstarch can settle at the bottom of the bowl. Slice the chicken against the grain – Cutting across the direction of the muscle fibers gives the chicken a more tender texture. Keep extra sauce separate for meal prep – Store a little sauce in a separate container if you want to add more after reheating.Storing and Reheating
Refrigerate – Store the chicken, sauce, and rice in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled chicken, sauce, and rice in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in Microwave – Place one serving in a microwave-safe dish. Cover loosely and heat until the chicken and rice are hot throughout. Reheat on Stovetop – Place the chicken and sauce in a skillet over medium-low heat with a small splash of water. Heat until warmed through. Reheat the rice separately with a small amount of water to keep it from drying out.Nutrition
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