Teriyaki Chicken with Rice
Juicy chicken thighs in a rich, glossy teriyaki glaze served over steamed rice. A quick, hearty dinner.
- Time
- 25 min
- Serving
- 693 kcal
- Ingredients
- ≈ $1.17
- Protein
- 34 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 160 g
- 2 Long-grain ricepack 800 g ≈ $1.94 70 g
- 3 Soy sauce 25 ml
- 4 Honey 10 g
- 5 Fresh ginger≈ $8.00 per kg 6 g
- 6 Garlic≈ $10.00 per kg 3 g
- 7 Starch 3 g
- 8 Sesame seeds 3 g
- 9 Green onionspack 50 g ≈ $1.30 8 g
- 10 Sunflower oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice until the water runs clear, then cook in salted water for 15 minutes until tender. Cut the thighs into 2–3 cm chunks, grate the ginger, mince the garlic6, and slice the green9 onion.
Make the sauce: whisk together soy sauce, honey, ginger, garlic6, cornstarch, and 50 ml water until smooth.
Heat the oil over high heat, sear the chicken1 for 7–8 minutes, stirring often, until golden-brown and no longer2 pink inside.
Pour in the sauce, reduce heat to medium, and simmer for 2–3 minutes, stirring, until thick and glossy, fully coating the chicken1.
Serve the rice on a plate, top with the chicken1 and sauce, and garnish with sesame seeds and green9 onion.
Tips
- Why it works
- Sear the chicken first to lock in juices and create a brown crust that adds flavor when the sauce is added. Overcooking here makes the meat dry.
- Substitutions
- Replace honey with 10g maple syrup for a less sweet sauce. Use 5g cornflour instead of cornstarch if needed.
- Common mistakes
- Sauce stays thin and watery if you don’t simmer it long enough; it should coat the back of a spoon like syrup.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a pan over medium heat with 10ml water to loosen the sauce. Freezes poorly.
- Serve with
- Add a side of steamed broccoli or a simple cucumber salad for balance. Works well for a quick weeknight dinner.
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