Teriyaki Chicken & Rice
A flavorful chicken and rice one pan recipe made with simple ingredients
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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