Description
Juicy boneless chicken thighs glazed in a sticky homemade teriyaki sauce, served over fluffy white rice with edamame and shredded carrots for a bright, satisfying weeknight dinner.
Ingredients
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/3 cup water
- 1 tablespoon sesame seeds, toasted
- 2 cups cooked white rice
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1 tablespoon vegetable oil for cooking
Instructions
1. Warm a large skillet over medium heat and add 1 tablespoon vegetable oil, let it heat until shimmering.
2. In a mixing bowl, whisk together 1/3 cup soy sauce, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon cornstarch, and 1/3 cup water until smooth.
3. Add the bite-sized chicken pieces to the hot skillet in a single layer, cook undisturbed for 4 to 5 minutes until the underside is golden, then flip and brown the other side for another 4 to 5 minutes.
4. Pour the prepared teriyaki sauce over the seared chicken in the skillet, stirring gently to combine so the sauce surrounds each piece.
5. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and becomes glossy, about 3 to 5 minutes, and the chicken reaches an internal temperature of 165°F.
6. Sprinkle 1 tablespoon toasted sesame seeds over the glazed chicken and toss gently so every piece is coated, taste and adjust seasoning if needed.
7. Spoon the teriyaki chicken over 2 cups of cooked white rice, scatter 1/2 cup edamame and 1/2 cup shredded carrots around the bowl, then drizzle any extra sauce from the pan before serving.
Notes
Toast sesame seeds briefly in a dry pan before using to bring out their aroma.
If the sauce becomes too thick, thin it with a splash of water or low-sodium chicken broth.
For a gluten-free version, substitute tamari for soy sauce.
Reserve a small amount of sauce before thickening to brush on at the end for extra shine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-fry and simmer
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups chicken plus 1/2 cup rice)
- Calories: 420
- Sugar: 12g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg