The Secret to Weeknight Bliss (and Weekend Wins!)
Have you ever had one of those days where the thought of cooking a complicated meal just makes you want to order takeout? We’ve all been there. But what if I told you there’s a dish that’s incredibly flavorful, surprisingly easy to make, and guaranteed to become a family favorite? Get ready to discover the magic of homemade Teriyaki Chicken with Jasmine Rice – a recipe that promises to transform your dinner routine from daunting to delicious!
Why Make This Recipe
This Teriyaki Chicken with Jasmine Rice recipe is amazing for many reasons:
- Effortlessly Flavorful: You can make restaurant-quality taste right in your own kitchen with minimal fuss.
- Quick & Convenient: This meal is perfect for busy weeknights. It comes together faster than you think.
- Healthy & Wholesome: You control your ingredients and enjoy a satisfying, balanced meal that is better for you.
- Crowd-Pleasing: Even picky eaters will love this sweet and savory dish.
- Versatile: You can easily change it to fit what you like and what you have.
How to Make Teriyaki Chicken with Jasmine Rice
Making Teriyaki Chicken with Jasmine Rice is simple. You first make the rice, then create the delicious teriyaki sauce, and finally cook the chicken.
Ingredients of : Teriyaki Chicken with Jasmine Rice
For the Teriyaki Chicken:
- Chicken Thighs or Breasts (boneless, skinless, cut into 1-inch pieces)
- Soy Sauce (low sodium recommended)
- Mirin
- Brown Sugar (light or dark)
- Fresh Ginger (grated)
- Garlic (minced)
- Cornstarch (for thickening)
- Water (to mix with cornstarch)
- Sesame Oil
- Neutral Oil (e.g., vegetable, canola for cooking)
For the Jasmine Rice:
- Jasmine Rice
- Water
- A pinch of Salt
Garnish & Serving Suggestions:
- Toasted Sesame Seeds
- Sliced Green Onions (scallions)
Directions of : Teriyaki Chicken with Jasmine Rice
Preparing Your Jasmine Rice:
- Rinse the Rice: Put jasmine rice in a fine-mesh sieve. Rinse it under cold water until the water runs clear.
- Combine & Cook: In a medium saucepan, mix the rinsed jasmine rice, water, and salt. Bring it to a boil.
- Simmer & Steam: Turn the heat to low. Cover the pan tightly. Let it simmer for 15-20 minutes, or until the rice absorbs all the water.
- Fluff & Serve: Take the pan off the heat. Keep it covered for 5 minutes. Then fluff the rice with a fork.
Crafting the Homemade Teriyaki Sauce:
- Whisk Ingredients: In a medium bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Mix until the sugar dissolves.
- Cornstarch Slurry: In a small separate bowl, whisk cornstarch with cold water until it is smooth. This will thicken your sauce.
Cooking the Teriyaki Chicken:
- Sear the Chicken: Heat neutral oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer. Cook them until they are browned on all sides and cooked through. Take the chicken out and put it on a plate.
- Deglaze & Simmer Sauce: Reduce the heat to medium. Pour the teriyaki sauce into the skillet. Bring it to a gentle simmer.
- Thicken the Sauce: While you whisk constantly, slowly pour the cornstarch slurry into the simmering sauce. Keep whisking until the sauce gets thick to your liking.
- Combine & Coat: Put the cooked chicken back into the skillet. Toss it to coat evenly in the thickened teriyaki sauce. Stir in the sesame oil.
How to Serve Teriyaki Chicken with Jasmine Rice
You can serve this dish in several tasty ways:
- Classic Comfort: Serve it directly over a bed of fluffy jasmine rice. Garnish it with sesame seeds and green onions.
- Add Some Greens: Pair it with steamed broccoli, asparagus, or a simple side salad.
- Veggie Boost: Stir-fry bell peppers, snap peas, or carrots with the chicken for more nutrients.
How to Store Teriyaki Chicken with Jasmine Rice
Store any leftover Teriyaki Chicken with Jasmine Rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a microwave or a skillet over medium heat until heated through. Add a splash of water or broth if it seems dry.
Tips to Make Teriyaki Chicken with Jasmine Rice
- Achieve Perfect Rice: Do not lift the lid while the jasmine rice is cooking. This helps it steam evenly.
- Don’t Overcrowd the Pan: Cook chicken in batches if needed. This helps it brown properly and cook evenly.
- Adjust Sweetness: Taste your teriyaki sauce before thickening. Adjust brown sugar to your preference.
- Fresh is Best: Use fresh ginger and garlic for the best flavor in your teriyaki chicken.
Variation
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Pineapple Teriyaki: Add some diced pineapple chunks during the last few minutes of cooking for a tropical twist.
- Veggie Swap: This sauce also tastes great with tofu or shrimp if you want a different protein.
FAQs
Q1: Can I prepare the teriyaki sauce ahead of time for my Teriyaki Chicken with Jasmine Rice?
Yes, you can! You can make the teriyaki sauce up to 3-4 days in advance. Store it in an airtight container in the refrigerator. This makes assembling your Teriyaki Chicken with Jasmine Rice even quicker on busy nights.
Q2: Can I use brown rice instead of jasmine rice for this Teriyaki Chicken dish?
Yes, you can definitely use brown rice instead of jasmine rice. Just know that brown rice will need more cooking time and possibly more water. Adjust as needed for your brown rice type. The delicious teriyaki chicken will go great with it!
Q3: My teriyaki sauce isn’t thickening. What went wrong?
If your teriyaki sauce isn’t getting thick, you likely didn’t use enough cornstarch or didn’t cook it long enough after adding the cornstarch slurry. Make sure your slurry is well mixed. Add it slowly to a simmering sauce while whisking. You can also mix a little more cornstarch with water to make another slurry and add it gradually until you get the thickness you want.
Classic Teriyaki Chicken with Jasmine Rice
Equipment
- fine-mesh sieve
- medium saucepan
- medium bowl
- small bowl
- large skillet or wok
- whisk
- fork
Ingredients
For the Teriyaki Chicken
- 1.5 lbs Chicken Thighs or Breasts boneless, skinless, cut into 1-inch pieces
- 1/2 cup Soy Sauce low sodium recommended
- 1/4 cup Mirin
- 2 tablespoons Brown Sugar light or dark
- 1 tablespoon Fresh Ginger grated
- 2 cloves Garlic minced
- 1 tablespoon Cornstarch for thickening
- 2 tablespoons Water to mix with cornstarch
- 1 teaspoon Sesame Oil
- 1 tablespoon Neutral Oil e.g., vegetable, canola for cooking
For the Jasmine Rice
- 1.5 cups Jasmine Rice
- 2.25 cups Water
- A pinch Salt
Garnish & Serving Suggestions
- 1 tablespoon Toasted Sesame Seeds
- 2 tablespoons Sliced Green Onions scallions
Instructions
Preparing Your Jasmine Rice
- Rinse jasmine rice under cold water in a fine-mesh sieve until the water runs clear.
- Combine rinsed rice, water, and salt in a medium saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
- Remove from heat, keep covered for 5 minutes, then fluff with a fork before serving.
Crafting the Homemade Teriyaki Sauce
- Whisk together soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a bowl until sugar dissolves.
- In a separate small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
Cooking the Teriyaki Chicken
- Heat neutral oil in a large skillet over medium-high heat, then sear chicken pieces until browned and cooked through (5-7 minutes); remove to a plate.
- Reduce heat to medium, pour the teriyaki sauce mixture into the skillet, and bring to a gentle simmer.
- Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly until it thickens to your desired consistency (1-2 minutes).
- Return the cooked chicken to the skillet, toss to coat evenly in the thickened teriyaki sauce, and stir in sesame oil.
Serving
- Serve the teriyaki chicken immediately over fluffy jasmine rice, garnished with toasted sesame seeds and sliced green onions.