Teriyaki Chicken on Ginger Rice
Recipe by
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- For the Teriyaki Sauce:
- 3 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp mirin (or extra honey if unavailable)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 2 tsp water
- For the Ginger Rice:
- 2 cups jasmine rice, cooked
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- For the Bowl:
- 1 red bell pepper, sliced and sautéed
- 1 yellow bell pepper, sliced and sautéed
- 1 cucumber, thinly sliced
- 2 tbsp sesame seeds
- 3 green onions, sliced
Directions
- Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 6 to 7 minutes.
- Make the Sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, mirin, garlic, and ginger. Pour into the skillet with chicken. Simmer for 3 to 4 minutes, then stir in cornstarch slurry until sauce thickens and coats chicken.
- Prepare the Ginger Rice: While chicken cooks, toss cooked jasmine rice with grated ginger and sesame oil until fragrant.
- Assemble the Bowls: Divide ginger rice among bowls. Top with teriyaki chicken, sautéed bell peppers, and cucumber slices. Sprinkle with sesame seeds and green onions.
Tips for Meal prep
Cook rice in bulk and store in individual containers with teriyaki chicken on top for easy reheating. Store cucumbers separately to keep them crisp and fresh. Bell peppers can be prepped and sautéed ahead of time, then reheated with chicken. The teriyaki chicken keeps well for up to 4 days in the fridge, and the sauce thickens even more after storage, enhancing flavor. Add fresh sesame seeds and scallions after reheating for the best taste.
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