This easy teriyaki chicken recipe was born out of one of those late-afternoon scrambles when the kids are “hangry” (hungry + angry) and dinner hasn’t been planned. I glanced at the clock, saw it was already 4 p.m., and realized I needed something fast that would satisfy appetites and still feel like a proper meal. With a few thawed chicken breasts and half a box of rice on hand, I pulled this together quickly—just the sort of weekday dinner that restores calm and brings smiles back to the table.
Two of my three boys happily devoured this; one stayed stubbornly grumpy (some moods are impervious to even the best food), but he did at least think his mama was cute. This recipe is forgiving: you can grill, pan-sear, or broil the chicken, and the sauce comes together on the stovetop in minutes. Serve over white or brown rice and add steamed vegetables if you like.
This sticky, sweet teriyaki sauce clings to the chicken and rice and is easily adaptable. For a brighter flavor, finish with a squeeze of fresh lime. For a heartier meal, add sautéed mushrooms and onions or top with grilled pineapple. Toasted sesame seeds and sliced green onions make a simple, attractive garnish.
Homemade Teriyaki Chicken and Rice
- Author: Julie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Cuisine: Asian
Description
Sticky, sweet homemade teriyaki sauce over tender grilled chicken and a bed of rice makes a quick, satisfying weeknight dinner. The sauce balances soy, brown sugar, and honey for classic teriyaki flavor. It thickens to a glossy glaze that coats the chicken and rice, and the recipe is easy to scale or customize with vegetables, pineapple, or extra aromatics.
Ingredients
- 4 boneless skinless chicken breasts, grilled or cooked and sliced thinly
- 4 servings cooked white or brown rice
Teriyaki Sauce
- 1 cup water, divided
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/4 cup soy sauce
- 2 tablespoons honey
- 5 tablespoons packed brown sugar
- 2 teaspoons cornstarch
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- In a small saucepan over medium heat, whisk together 3/4 cup of the water, ground ginger, garlic powder, soy sauce, honey, and brown sugar until well combined.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup water, stirring until smooth. Pour the cornstarch mixture into the saucepan and whisk to combine.
- Continue heating, stirring occasionally, until the sauce comes to a gentle boil and thickens to a glossy consistency. Remove from heat once thickened—remember the sauce will continue to thicken slightly as it cools.
- Arrange sliced chicken over cooked rice, then drizzle the warm teriyaki sauce over the chicken and rice. Finish with toasted sesame seeds and sliced green onions.
Notes
This teriyaki sauce is slightly adapted from a classic home-style version. For a gluten-free option, substitute tamari for the soy sauce. If you’d like a thinner sauce, reduce the cornstarch slightly or add a splash of water. To add brightness, squeeze a little fresh lime juice over the finished dish. Grilled pineapple, steamed broccoli, snow peas, or carrots are excellent additions that bring color and texture.
Make-ahead tip: Prepare the sauce and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. Leftover chicken and rice can be stored separately for up to 3–4 days and reheated with a little extra sauce or a splash of water to restore moisture.
Serving suggestion: Serve this teriyaki chicken with a side of steamed greens or a simple cucumber salad to balance the sweetness.
Nutrition
- Serving Size: 1 Serving
- Calories: 408
- Sugar: 22g
- Sodium: 973mg
- Fat: 5.2g
- Saturated Fat: 1.4g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 102mg