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Teriyaki chicken with rice

Teriyaki chicken with rice is a dish of chicken thighs glazed with a sweet soy sauce, served with rice and broccoli, for 4 people in 40 minutes. It is very easy to make and costs €2.70 per serving. The key is to add the sauce only at the end of cooking so it caramelizes without burning.

Tonight, chicken thighs glazed with a sweet soy sauce that caramelizes right in the pan, served with rice and broccoli.

Teriyaki chicken with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Teriyaki chicken is all about that crispy skin meeting a sweet, sticky soy glaze that coats every slice of meat. Ginger and garlic wake things up without ever taking over, and the contrast between the tender chicken and the crisp broccoli gives the plate some texture to chew on.

It is the kind of dish that wins over kids and adults alike, since the sauce leans on familiar sweet and savory flavors without being too strong. You can make it on a busy weeknight without stress, everything happens in one skillet and one pot, and the rice cooks while you finish the chicken.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 8

Pantry

  • Soy sauceoften in the pantry 6 tbsp
  • Mirin or sweet white wine 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Sesame seedsoften in the pantry 1 tbsp
  • Oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Fresh ginger 1 piece
  • Garlic 2 cloves
  • Broccoli 1

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Mix the soy sauce, mirin, sugar, pressed garlic, and grated ginger.

    You can swap the mirin for sweet white wine with a pinch of sugar.

  2. Brown the chicken thighs skin side down in the oil until the skin is nicely crispy. 10 min

    Press down with a spatula so the skin stays in contact with the pan and browns evenly.

  3. Flip the thighs, lower the heat, and cook covered. 8 min

    Check that they are cooked through, the juices should run clear.

  4. Pour in the sauce and let it thicken while coating the chicken for a few minutes. 3 min

    Stop when the sauce is syrupy, it thickens further as it cools.

  5. Cook the rice and the broccoli florets, then serve with the sliced chicken and sesame seeds. 12 min

    Steam the broccoli over the rice, just one pot needed.

Our tips to get it right

  • Pat the chicken skin dry with paper towel before cooking, it crisps up much better.
  • Do not move the thighs during the first few minutes skin side down, let the heat do its job for even browning.
  • If you double the sauce, reduce it separately in a small saucepan while the chicken cooks, so the pan does not get overcrowded.

The variations

  • Swap the chicken thighs for pork shoulder slices or firm tofu for a vegetarian version, just adjust the cooking time.
  • For a faster version, use chicken breast cut into strips, it cooks in half the time.
  • For kids, serve the sauce in a small bowl on the side so they can add as much as they like, some prefer less sauce on their rice.

What to serve it with

  • An extra bowl of steamed rice
  • A Japanese style cucumber salad
  • Hot green tea

Storage

Teriyaki chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, sauce included, for about 2 months. Reheat it in a skillet over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can I replace the mirin with something else?

Yes, mirin can be replaced with sweet white wine and a pinch of sugar. The result is very close in taste and sauce texture.

Can I make the sauce ahead of time?

Yes, you can mix the soy sauce, mirin, sugar, garlic, and ginger the day before. Keep it in the fridge in a sealed jar until you are ready to cook.

Should I keep the chicken skin on?

The skin is what gives the dish its crispiness as it caramelizes with the sauce. If you prefer skinless, the chicken still tastes good but loses that texture contrast.

How do I know the chicken is cooked through?

Pierce a thigh with the tip of a knife, the juices that run out should be clear, not pink. If needed, cook another 2 to 3 minutes covered.

How long does it take to make a teriyaki chicken with rice and broccoli?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a teriyaki chicken with rice and broccoli?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a teriyaki chicken with rice and broccoli cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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