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Teriyaki Chicken with Jasmine Rice

Teriyaki Chicken with Jasmine Rice
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A quick and flavorful Teriyaki Chicken served with aromatic jasmine rice, perfect for an easy weeknight dinner. Tender chicken thighs or breasts are marinated and glazed in a sweet-savory teriyaki sauce, paired with fluffy jasmine rice that soaks up all the delicious flavors. This recipe is simple, balanced, and customizable for a comforting meal in under 30 minutes.

Ingredients

Scale

Protein

  • 4 boneless chicken thighs or breasts

Rice

  • 1 cup jasmine rice
  • 1 1/4 cups water

Teriyaki Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar or mirin (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Cooking Oils & Garnishes

  • 1 tablespoon sesame oil
  • Green onions, sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Prepare the Jasmine Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rice with 1 1/4 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes to allow the rice to steam to fluffy perfection.
  2. Make the Teriyaki Sauce: In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar or mirin, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger. Set this flavorful marinade aside—it will serve as both the marinade and the pan sauce.
  3. Marinate the Chicken: Place 4 boneless chicken thighs or breasts in a shallow dish and pour half of the teriyaki sauce over them. Let the chicken marinate for at least 15 minutes to absorb the rich flavors; if time allows, 30 minutes or overnight in the fridge is even better for deeper taste.
  4. Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the leftover marinade) and cook each side for about 5–6 minutes, until browned and cooked through. Pour the remaining marinade into the pan and simmer for 2 minutes to thicken and glaze the chicken beautifully.
  5. Plate and Garnish: Serve the perfectly glazed chicken on a bed of steaming jasmine rice. Sprinkle with sliced green onions and toasted sesame seeds for a delightful finish that adds freshness and crunch.

Notes

  • Marinate longer for more intense flavors; overnight is ideal.
  • Chicken thighs stay juicier and more forgiving than breasts during cooking.
  • Cook chicken in batches if needed to avoid overcrowding the pan and ensure even browning.
  • Adjust sweetness by tasting the sauce and adding more honey or sugar gradually if needed.
  • Let cooked chicken rest for a few minutes before slicing to keep juices locked inside.
  • Fluff rice gently with a fork to avoid sticky or mushy texture.

Nutrition

Keywords: Teriyaki chicken, jasmine rice, easy dinner, quick recipe, gluten free, weeknight meal, Asian cuisine

Find it online: https://dailydishez.com/teriyaki-chicken-with-jasmine-rice/