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Teriyaki Chicken with Rice is a delightful dish that brings the flavors of Asian cuisine right to your dinner table. This recipe features tender chicken pieces glazed in a savory-sweet teriyaki sauce, served over fluffy rice, and garnished with fresh green onions and sesame seeds. It’s the perfect quick and easy weeknight dinner that will satisfy your cravings and impress your family.
Why You’ll Love This Recipe
This Teriyaki Chicken with Rice recipe is a must-try for a variety of reasons. It’s quick to prepare, packed with flavor, and customizable to your taste. Plus, you can easily whip it up in about 30 minutes!
- Quick and easy: Perfect for busy weeknights.
- Flavor-packed: The teriyaki sauce adds a delicious glaze.
- Customizable: Add your favorite veggies for extra nutrition.
- Family-friendly: A dish everyone will love.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup teriyaki sauce
- 2 cups cooked white rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
How to Make Teriyaki Chicken with Rice
- Begin by cooking the white rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the chicken pieces to the skillet. Season lightly with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Pour the teriyaki sauce over the chicken in the skillet. Stir to coat the chicken evenly and let it simmer for an additional 3-5 minutes until the sauce thickens slightly.
- While the chicken simmers, prepare your serving plates by placing a generous scoop of rice on each plate.
- Once the chicken is fully cooked and glazed, spoon it over the rice.
- Garnish with chopped green onions and sprinkle sesame seeds on top before serving.
Tips for the Best Results
- Use fresh chicken for the best texture and flavor.
- Don’t overcrowd the skillet; cook the chicken in batches if necessary.
- Feel free to adjust the amount of teriyaki sauce according to your taste preference.
- Let the teriyaki sauce simmer long enough to thicken, but avoid burning it.
Easy Variations
- Add steamed broccoli, bell peppers, or snap peas for a colorful veggie boost.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Serve with brown rice or cauliflower rice for a healthier twist.
What to Serve With It
- Steamed vegetables like broccoli or green beans.
- A light salad with sesame dressing.
- Egg rolls or spring rolls for an appetizer.
- Pickled ginger for a refreshing side.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through, or heat in a skillet over medium heat until hot.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup teriyaki sauce
- 2 cups cooked white rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions:
- Cook the white rice according to package instructions. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken, season with salt and pepper, and cook until browned (5-7 minutes).
- Pour teriyaki sauce over chicken, stirring to coat. Simmer for 3-5 minutes.
- Serve chicken over rice, garnishing with green onions and sesame seeds.
Notes: Adjust teriyaki sauce to taste; add vegetables for extra nutrition.
