Teriyaki Chicken with Sticky Rice
Teriyaki Chicken with Sticky Rice
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 tablespoon vegetable oil
For the Sticky Rice
- 1 1/2 cups sweet short-grain rice
- 2 1/4 cups water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, sake (if using), brown sugar, grated fresh ginger, and minced garlic. Add the cut chicken pieces and toss to coat evenly. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the sticky rice. Rinse the sweet short-grain rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups of water.
⏱️ 5 min
- 3
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for an additional 10 minutes. Fluff the rice gently with a fork before serving.
⏱️ 25 min
- 4
Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade for the sauce. Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Cook until the chicken is browned and cooked through, about 5 to 7 minutes per batch. Transfer the cooked chicken to a clean plate and set aside.
⏱️ 10 min
- 5
Pour the reserved marinade into the hot skillet. Bring the marinade to a simmer over medium heat. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Gradually stir the cornstarch slurry into the simmering marinade. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2 to 3 minutes.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the thickened teriyaki sauce. Toss the chicken to coat it thoroughly with the sauce. Serve the teriyaki chicken immediately over the prepared sticky rice. Garnish with toasted sesame seeds and thinly sliced green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken with Sticky Rice
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 tablespoon vegetable oil
For the Sticky Rice
- 1 1/2 cups sweet short-grain rice
- 2 1/4 cups water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, sake (if using), brown sugar, grated fresh ginger, and minced garlic. Add the cut chicken pieces and toss to coat evenly. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the sticky rice. Rinse the sweet short-grain rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups of water.
⏱️ 5 min - 3
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for an additional 10 minutes. Fluff the rice gently with a fork before serving.
⏱️ 25 min - 4
Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade for the sauce. Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Cook until the chicken is browned and cooked through, about 5 to 7 minutes per batch. Transfer the cooked chicken to a clean plate and set aside.
⏱️ 10 min - 5
Pour the reserved marinade into the hot skillet. Bring the marinade to a simmer over medium heat. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry. Gradually stir the cornstarch slurry into the simmering marinade. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2 to 3 minutes.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the thickened teriyaki sauce. Toss the chicken to coat it thoroughly with the sauce. Serve the teriyaki chicken immediately over the prepared sticky rice. Garnish with toasted sesame seeds and thinly sliced green onions, if desired.
⏱️ 5 min