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Delicious teriyaki chicken with jasmine rice in a white bowl

Classic Teriyaki Chicken with Jasmine Rice

Enjoy a timeless combination of tender chicken glazed in a savory-sweet teriyaki sauce, perfectly complemented by fluffy jasmine rice. This dish is ideal for a satisfying and flavorful weeknight meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 480 kcal

Equipment

  • bowl
  • small bowl
  • large skillet or wok
  • medium saucepan
  • fork

Ingredients
  

For the Teriyaki Chicken

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch for slurry
  • 2 tablespoons water for slurry
  • 1 teaspoon sesame oil for finishing
  • 1 tablespoon toasted sesame seeds for garnish
  • 2 green onions sliced (for garnish)

For the Jasmine Rice

  • 1 cup jasmine rice
  • 1.5 cups water
  • salt Pinch of

Instructions
 

Preparing the Teriyaki Sauce

  • Whisk together soy sauce, mirin, 1/4 cup water, brown sugar, grated ginger, and minced garlic in a bowl.
  • Reserve 1/4 cup of the prepared sauce.
  • In a separate bowl, combine cornstarch and 2 tablespoons water to form a smooth slurry.

Marinating and Cooking the Chicken

  • Marinate the chicken in the remaining teriyaki sauce for 15-30 minutes in the refrigerator.
  • Sear the chicken in an oiled skillet or wok over medium-high heat until golden and cooked through, then remove and set aside.

Finishing the Sauce

  • Pour the reserved teriyaki sauce into the hot skillet and bring to a gentle simmer.
  • Gradually whisk in the cornstarch slurry until the sauce thickens to your preference.
  • Add the cooked chicken back to the pan, tossing to coat it evenly with the thickened sauce.
  • Remove from heat and stir in sesame oil.

Cooking the Jasmine Rice

  • Rinse the jasmine rice under cold water until clear.
  • Combine rinsed rice, 1.5 cups water, and salt in a medium saucepan.
  • Bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes until the water is absorbed.
  • Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Serving

  • Serve the Teriyaki Chicken over the Jasmine Rice.
  • Garnish with toasted sesame seeds and sliced green onions.

Notes

For deeper flavor, marinate the chicken longer, up to 4 hours. Do not overcrowd the pan when searing chicken to ensure even browning. Adjust the amount of cornstarch slurry to achieve your desired sauce thickness.