Description
Savor the flavors of homemade Teriyaki Chicken paired with fluffy jasmine rice and colorful stir-fried vegetables. This dish combines sweet and savory elements, making it a delightful meal for the whole family.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups jasmine rice or short-grain rice
- 4 cups water or chicken broth
- 1 tablespoon sesame oil (optional)
- Salt to taste
- 1 cup broccoli florets
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds
- Chopped green onions
- Pickled ginger (optional)
Instructions
- In a medium bowl, combine the soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Whisk until the sugar is dissolved and the mixture is well combined.
- Place the chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- After marinating, remove the chicken from the marinade and set aside. Reserve the marinade for later use.
- In a large skillet or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the marinated chicken to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, pour in the reserved marinade. Bring it to a simmer over medium heat.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add this slurry to the simmering marinade, stirring constantly until the sauce thickens, about 2-3 minutes.
- Once thickened, remove the sauce from heat and set aside.
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and water (or chicken broth). Add a pinch of salt if desired.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- After cooking, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and stir in 1 tablespoon of sesame oil if desired.
- While the rice is cooking, prepare the vegetables. In a separate skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the broccoli, snap peas, red bell pepper, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.
- Serve the sliced teriyaki chicken over a bed of jasmine rice, topped with the stir-fried vegetables.
- Drizzle the thickened teriyaki sauce over the chicken and rice.
- Garnish with sesame seeds, chopped green onions, and pickled ginger if desired.
Notes
- For a spicier kick, add red pepper flakes to the vegetables while stir-frying.
- You can substitute the chicken with tofu or shrimp for a different protein option.
- Leftover teriyaki chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes