I tend to post a lot of dessert-based recipes. That is because I have the biggest sweet tooth known to mankind, and I also consider dessert to be one of the main food groups. However, I also make non-dessert based meals as well (believe it or not), and one of my main go-to’s is this Chicken Teriyaki Recipe with Rice.
Now I am not here to claim that this is an authentic recipe, true to its Japanese roots. I try and aim to use quality Japanese ingredients but I am sure someone will claim that my recipe isn’t authentic. That’s fine. What really matters is how tasty the dish is. And I can guarantee that my chicken teriyaki sauce recipe will be so darn delicious, you’ll keep coming back for more.
In addition, to being extremely tasty, my chicken teriyaki recipe is super super easy to make. Easy and quick. You can have dinner prepped and ready to go in under an hour – and that includes the time it takes to marinate the chicken and cook the rice. In fact, if you marinate the chicken the night before, or even in the morning, you can have everything prepped in 15 minutes, and dinner completely ready in 20. If you’re looking for a quick go-to recipe for a weeknight (or any night) meal – my chicken teriyaki recipe is the perfect choice for you!
CHICKEN TERIYAKI WITH RICE
Chicken Teriyaki and Rice
This easy weeknight meal is the perfect go-to for any dinner! The combination of a savory and sweet glaze topped over chicken and served with steamed rice is a popular dish in Japan. This recipe makes enough for leftovers for the next day!
Ingredients
- 3 lbs chicken (cubed or cut into strips)
- 1/2 cup soy sauce
- salt and pepper (to taste)
- 5 cloves garlic, chopped
- 2 tbsp spicy stir fry oil (you can also use vegetable oil)
- 1 tbsp olive oil
Teriyaki Glaze
- 1 cup brown sugar
- 1/3 cup soy sauce `
- 1 1/2 cups chicken broth
- 1 tsp ginger powder (can use fresh ginger as well)
- 3 tbsp rice wine vinegar
- 6 tbsp corn starch
- 1 1/4 cup mirin *
- bag of mixed stir fry veggies
Instructions
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In a large bowl, add the soy sauce and salt and pepper to your chicken and let it marinate for 30 minutes to an hour. If you are in a rush, the chicken should marinate for at least 15 minutes!
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In a large wok, heat the stir-fry oil and olive oil over medium-high heat. Add the chopped garlic cloves and immediately reduce to medium-low. Allow the garlic to saute until it becomes nice and fragrant.
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Bring the heat up to medium-high and add the chicken. Cook the chicken until it becomes nice and evenly browned. It is okay if it is not fully cooked as yet (about 10-15 minutes).
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In a small bowl, combine all the ingredients for the teriyaki glaze. Once the chicken is almost cooked, add the glaze, and reduce the heat. Allow the chicken to cook on low for another 15 minutes. Taste the glaze and adjust the flavours as needed**
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Once the chicken is cooked, add the veggies and cook until the veggies are just tender. Taste the sauce, if it is too salty, add some water to adjust the taste.
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Serve immediately over some steamed rice.
Recipe Notes
* If you do not like your teriyaki too sweet, start with 1/2 cup mirin and add more from there. Mirin is sweetened rice wine vinegar and can be found in most international aisles of grocery stores.
** You may need more salt and pepper, or more mirin if you prefer a sweeter sauce). If the sauce is too salty, wait until you add the veggies before you adjust the flavour.
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I know I said that there would be leftovers, but in my household, there is hardly any left because of how tasty and savory this meal is. The blend of sweet mirin and tangy soy sauce are balanced perfectly with tender chicken breast, crispy vegetables and steaming hot rice. This chicken teriyaki recipe is the perfect meal for any day of the week!
