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Classic Teriyaki Chicken with Jasmine Rice

This recipe features tender chicken pieces coated in a rich, homemade teriyaki sauce, served over fluffy jasmine rice. It's a flavorful and satisfying meal perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 650 kcal

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.

Notes

For best results, use low-sodium soy sauce to control the saltiness of the dish. Adjust the amount of cornstarch slurry to achieve your preferred sauce thickness. Ensure chicken is cooked through before combining with the sauce.