The thing that makes my Teriyaki Chicken with Rice the bomb is homemade teriyaki sauce and boneless skinless chicken thighs.
I absolutely love a good Teriyaki rice bowl. You know, from places like Pei Wei or those little hole in the wall Japanese restaurants? For the longest time, I tried making them at home with bottled teriyaki sauce but it just wasn’t the same.
I remembered my friend, Maria, mentioning that she made her own teriyaki sauce so I picked her brain a little. After consulting with her, looking up a bunch of recipes online, considering my family’s preferences, I came up with this combination of ingredients and measurements.
I use boneless skinless chicken thighs because the dark meat really amps up the savory flavor.
I also like to use baby bok choy because since you pay by the pound, it ends up being less expensive than buying an entire head of regular bok choy. You could also substitute cabbage if you prefer.
Of course the rice has to be perfect to round out this dish.
I don’t know what I’d do without my rice cooker. It makes rice effortlessly and perfectly EVERY time. I received this Black & Decker Rice Cooker as a Christmas present from my daughter and it’s going strong three years later. You can even use it to make soups and sauces, and steam veggies!
Grab your recipe below!
How to Make Homemade Teriyaki Chicken With Rice
| Servings | Prep Time | Cook Time |
| 4-6 | 10minutes | 30minutes |
| Servings | Prep Time |
| -64 | 10minutes |
| Cook Time |
| 30minutes |
- 1-2 tsp oil
- 1 1/2 lbs boneless skinless chicken thighs
- 2 cups carrots julienne
- 1 cup green bok choy or cabbage chopped or shredded
- For the Sauce
- 2 tbs soy sauce
- 1/2 cup COLD water
- 2-3 cloves garlic minced
- 1/8 tbs ginger or more if you love ginger
- 1/2 cup brown sugar
- 2 tbs cornstarch
|
Ingredients
Servings: -6
Units:
|
- Heat oil in large saute skillet.
- Add chicken and cook over medium heat until almost done.
- Add carrots, cover and turn down to medium low.
- For the Sauce
- Combine remaining ingredients (except bok choy) in a small bowl.
- Stir until cornstarch is fully dissolved.
- Pour over contents of skillet.
- Continue to cook, uncovered, over medium low heat.
- Add bok choy.
- As the sauce starts to heat, it will begin to thicken.
- Stir occasionally to distribute sauce and allow flavor to soak in.
- When sauce is thickened to desired consistency, it's done.
- Serve over rice.
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