Description
Sticky teriyaki-glazed chicken bites served over aromatic garlic butter rice, making for a quick, flavorful, and satisfying meal.
Ingredients
Units
Scale
- 1 lb chicken breast or thigh pieces
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch (optional, for thickening)
- 1 tsp sesame oil
- 2 cups cooked white rice
- 1 tbsp butter
- 2 cloves garlic, minced (for rice)
- Salt to taste
- 1 tbsp chopped chives or green onions
- 1 tsp sesame seeds (for garnish)
Instructions
- In a bowl, mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki marinade.
- Cut the chicken into bite-sized pieces and marinate in the mixture for at least 20 minutes.
- Heat a skillet over medium heat. Add sesame oil, then cook the chicken until browned and cooked through.
- Pour in the remaining marinade and simmer until thickened. Use a cornstarch slurry if needed for a thicker sauce.
- In another pan, sauté minced garlic in butter until fragrant. Stir in warm cooked rice and season with salt to make garlic rice.
- Serve the teriyaki chicken over the garlic rice. Garnish with sesame seeds and chopped chives or green onions.
Notes
- Use low-sodium soy sauce for better control over saltiness.
- Thigh meat stays juicier and more flavorful than breast.
- Let the teriyaki sauce simmer to caramelize and develop richness.
- Day-old rice works great for a fried rice texture.
- Splash water on reheating to keep chicken moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 10g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg