I have said it before and I will keep saying it – Chicken & Rice is one of the absolute best weeknight meals. You got all the components of a quality homemade meal made with ingredients you likely have on hand. Plus you can make chicken & rice fit into just about every style of cuisine you are craving. This recipe for Teriyaki Chicken & Rice will be requested time and time again.
It is almost always better if you can marinade meat longer rather than shorter. I usually try to get meat in the marinade right before I go to bed. But when I forget to thaw it before then, I let it thaw over night and then start it marinating in the morning before I leave. If that doesn’t work out, I shoot for lunch time or as soon as I get home from work. Any time marinating is better than NO time spent marinating.
Substitutes and Variations:
I like to use jasmine rice for asian dishes. But you can use any medium to long grain rice, like basmati or just plain long grain rice. You can also use brown rice but it will affect the cook time. If you wanted to add some veggies to the mix I would suggest snap peas or matchstick carrots added in the last 10 minutes od cook time.
Suggestions for Sides:
Some mixed stir fry veggies are good with this. You could also do some Garlic Ginger Roasted Broccoli. In a large bowl toss 3 cups fresh broccoli florets with ½ cup oil, ¼ cup rice wine vinegar, ¼ cup soy sauce and one teaspoon each of granulated garlic, ground ginger, and white pepper. Spread out on a parchment paper covered baking sheet and bake for 30 minutes at 375degF.
Tools that may make this recipe easier:
You really just need the gallon Zippered Bags for marinating and then the large saute pan for cooking it all up. You could do a 12 inch or 14 inch pan, just be sure it has a lid.
Now Let’s Get Cookin’!
Teriyaki Chicken & Rice
Ingredients
- 10 oz Teriyaki Sauce/marinade
- 6-8 Chicken Thighs Boneless Skinless
- ½ cup Toasted Sesame Oil divided
- 2 cups Jasmine Rice or long grain
- 8 Green Onion Stalks chopped, divided
- 2 Garlic Cloves minced
- 1 cup Chicken Broth
- 1 tsp Ground Ginger
- 1 tsp White Pepper
- ¼ cup Soy Sauce
- 2 tbsp Rice Wine Vinegar
- Water
Instructions
- Added 8 ounces of teriyaki sauce/marinade and chicken thighs to a gallon zippered bag. Let marinade for at least 30 minutes (up to over night).
- In a large saute pan over medium high heat, add half of sesame oil. Remove chicken from marinade and cook for 8 minutes on each side. Reserve marinade liquid.
- Once chicken has reached 165degF internal temperature at the thickest part, remove from pan and keep warm.
- Add remaining oil to pan and add rice, garlic and half of green onions. Saute until rice is starting to turn brown.
- Transfer marinade liquid to a large measuring cup. Add remaining teriyaki sauce/marinade, soy sauce, vinegar, chicken broth and seasoning. Add enough water to bring the mixture to 4 cups.
- Pour mixture into toasted rice. Reduce heat to medium and cover for 20 minutes.
- Serve a portion of rice with 1-2 chicken thighs and a sprinkle of remaining green onions.
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