Skillet Chicken Teriyaki with Steamed Rice
Skillet Chicken Teriyaki with Steamed Rice is a high protein chicken dinner with homemade teriyaki sauce that makes an easy weeknight meal for the family.
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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
Calories: 407kcalCarbohydrates: 55gProtein: 27gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 108mgSodium: 1072mgPotassium: 429mgFiber: 1gSugar: 15gVitamin A: 28IUVitamin C: 0.4mgCalcium: 47mgIron: 2mg
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