Teriyaki Chicken Recipe
Marinated Chicken and Vegetables, Served with Steamed White Rice
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Ingredients
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Marinade
Chicken and Vegetables
Steamed White Rice
Method
Marinade Preparation
- 1
Make the Marinade
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar is dissolved.
- 2
Thicken the Marinade
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the marinade mixture and whisk until combined.
Chicken and Vegetables Preparation
- 3
Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- 4
Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add the marinated chicken (discard the marinade) and cook for about 6-8 minutes, until browned and cooked through. Remove from the skillet and set aside.
- 5
- 6
Combine Chicken and Vegetables
Return the cooked chicken to the skillet with the vegetables. Add the remaining marinade and stir to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Steamed Rice Preparation
- 7
Cook the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the water is absorbed.
Serving
- 8
Plate and Serve
Fluff the cooked rice with a fork and serve it alongside the teriyaki chicken and vegetables. Enjoy your meal!
