Keiki Teriyaki Chicken With Rice Recipe
Make Keiki Teriyaki Chicken With Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Rice
Garnish
Method
Marinate the Chicken
- 1
Prepare Marinade
In a large bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well until the sugar is dissolved.
- 2
Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Cook the Rice
- 3
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 4
Cook Rice
In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cook the Chicken
- 5
Grill or Sauté Chicken
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is caramelized. Discard any remaining marinade.
Serve
- 6
Plate the Dish
Fluff the cooked rice with a fork and serve it on plates. Slice the grilled chicken and place it over the rice. Garnish with sliced green onions and sesame seeds.
- 7
Enjoy
Serve warm and enjoy your delicious Keiki Teriyaki Chicken with Rice!
