🍱 Sticky Teriyaki Chicken with Steamed Rice Recipe

Juicy pan-seared chicken glazed in a homemade teriyaki sauce, served over fluffy rice and topped with sesame seeds and green onions.

📝 Ingredients (Serves 4)

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

• 1 tbsp vegetable oil

• Salt & pepper, to taste

For the Teriyaki Sauce:

• 1/4 cup soy sauce

• 2 tbsp honey (or brown sugar)

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp cornstarch + 2 tbsp water (for thickening)

For Serving:

• 2 cups cooked jasmine or sushi rice

• Sliced green onions

• Toasted sesame seeds

• Optional: steamed broccoli or edamame

🔥 Instructions

1. Cook the chicken:
   Season chicken with salt and pepper.
   Heat oil in a skillet over medium heat.
   Add chicken and cook until golden and cooked through (6–8 minutes). Set aside.

2. Make the sauce:
   In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
   Bring to a simmer.
   Mix cornstarch with water, then stir into sauce.
   Simmer until thick and glossy (2–3 minutes).

3. Combine & glaze:
   Add cooked chicken to the sauce and toss to coat evenly.

4. Assemble bowls:
   Spoon rice into bowls, top with teriyaki chicken, and garnish with green onions and sesame seeds.

🍽️ Pro Tips

• Marinate the chicken in teriyaki sauce ahead of time for deeper flavor.

• Swap rice with cauliflower rice for a low-carb option.

• Want a kick? Add chili flakes or a drizzle of sriracha.