Easy Teriyaki Chicken with Rice

Name: Easy Teriyaki Chicken with Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 6 skinless and boneless chicken thighs, sliced; sticky rice; bok choy or spring greens, steamed; 4 spring onions, shredded; 2 large garlic cloves, crushed; 1 thumb-sized piece ginger, grated; 2 tbsp toasted sesame oil; 50 g runny honey; 30 ml light soy sauce; 1 tbsp rice wine vinegar; 1 tbsp sesame seeds

This easy teriyaki chicken is a fast, flavorful dinner made with juicy chicken thighs simmered in a glossy sweet-savory sauce. Serve it over sticky rice with steamed greens for a simple homemade meal that tastes better than takeout.

Servings4 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

skinless and boneless chicken thighs, sliced
6
sticky rice
bok choy or spring greens, steamed
spring onions, shredded
4
large garlic cloves, crushed
2
thumb-sized piece ginger, grated
1
toasted sesame oil
2 tbsp
runny honey
50 g
light soy sauce
30 ml
rice wine vinegar
1 tbsp
sesame seeds
1 tbsp

Step-by-Step Instructions

Heat the toasted sesame oil in a large nonstick skillet over medium heat. Add the sliced chicken thighs in a single layer and cook for 6 to 8 minutes, stirring occasionally, until browned and nearly cooked through.

Add the crushed garlic and grated ginger, then cook for 1 to 2 minutes until fragrant. Stir in the honey, light soy sauce, rice wine vinegar, and 100 ml water.

Bring the sauce to a gentle boil, then cook for 2 to 5 minutes, stirring often, until the sauce thickens and coats the chicken. Scatter with shredded spring onions and sesame seeds, then serve hot with sticky rice and steamed bok choy or spring greens.

Chef's Tips

Chicken breast can be used instead of thighs, but thighs stay juicier and are more forgiving. If the sauce reduces too quickly, add a splash of water; if it is too thin, simmer for another minute or two. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.