Introduction
Teriyaki chicken is a beloved Japanese-inspired dish known for its balance of sweet, savory, and umami flavors. Juicy chicken breasts are pan-seared to perfection, then coated in a glossy teriyaki glaze that’s both sticky and flavorful. Paired with fluffy steamed rice, this dish becomes a wholesome, comforting, and satisfying meal.
It’s simple enough for a quick weeknight dinner, yet elegant enough to serve to guests.
Why I Love This Recipe
I absolutely love this recipe because it combines everything I crave in one dish: tender chicken, a glossy sauce that clings to every bite, and perfectly steamed rice that soaks up all that delicious glaze. It’s comforting yet fresh, easy to prepare, and always a crowd-pleaser.
Another reason I love it is its versatility—it works just as well with chicken thighs, salmon, shrimp, or even tofu, so I can adapt it to any mood or dietary need. The sauce can be made ahead and stored, making weeknight cooking even faster.
Why It’s a Must-Try Dish
- Homemade Flavor: Better than takeout, with clean, fresh ingredients.
- Quick & Easy: Ready in under 40 minutes.
- Balanced Meal: Protein + carbs in one, customizable with veggies.
- Family-Friendly: Sweet-savory flavors loved by kids and adults alike.
- Restaurant Quality at Home: Elegant presentation without complexity.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Servings & Nutrition
- Servings: 4
- Calories per Serving: ~410 kcal (including rice)
Cuisine & Course
- Cuisine: Japanese-inspired
- Course: Main Dish
Ingredients
For the Chicken & Teriyaki Sauce
- 4 boneless, skinless chicken breasts
- 2 tbsp vegetable oil (or olive oil)
- ½ cup low-sodium soy sauce
- ¼ cup honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp mirin (optional, for authentic flavor)
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
For the Steamed Rice
- 1 ½ cups jasmine rice (or short-grain rice)
- 3 cups water
- Pinch of salt
Simple Cooking Directions
- Steam the rice until fluffy.
- Pan-sear chicken breasts until golden.
- Prepare teriyaki glaze with soy sauce, honey, garlic, and ginger.
- Thicken the sauce with cornstarch slurry.
- Coat chicken in glaze and serve over rice with garnishes.
Step-by-Step Preparation Method
Step 1: Cook the Rice
- Rinse rice until water runs clear.
- Add rice, water, and salt to a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Step 2: Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper.
- Cook 6–7 minutes per side, until golden and fully cooked (165°F / 74°C internal).
- Transfer to a plate and keep warm.
Step 3: Make the Teriyaki Glaze
- In the same skillet, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic, and ginger.
- Simmer for 5 minutes.
- Stir in cornstarch slurry, cooking until the sauce thickens and turns glossy.
Step 4: Combine & Finish
- Return chicken to skillet and coat in glaze.
- Slice chicken if desired, drizzle extra sauce on top.
Step 5: Serve
- Place steamed rice in bowls or plates.
- Top with teriyaki chicken.
- Garnish with sesame seeds and green onions.
How to Serve
- Serve hot with steamed or stir-fried vegetables (broccoli, snap peas, carrots).
- Pair with miso soup or a cucumber salad for a full Japanese-style meal.
Additional Recipe Tips
- Pound chicken breasts slightly for even cooking.
- Don’t overcook the sauce—remove once it thickens.
- For smoky depth, grill the chicken instead of pan-searing.
Variations
- Chicken Thighs: Juicier and more forgiving than breasts.
- Spicy Teriyaki: Add chili flakes or sriracha to the glaze.
- Vegetarian: Use tofu or tempeh instead of chicken.
- Seafood Twist: Try with salmon or shrimp.
Freezing & Storage
- Storage: Refrigerate in airtight container up to 3 days.
- Freezing: Freeze chicken with sauce (without rice) up to 2 months. Thaw overnight before reheating.
- Rice: Store separately in fridge up to 4 days.
Special Equipment Needed
- Medium saucepan (for rice)
- Large skillet or sauté pan (for chicken & sauce)
- Sharp knife & cutting board
- Measuring cups & spoons
Conclusion
Teriyaki Glazed Chicken Breasts with Steamed Rice is the perfect balance of flavor, simplicity, and comfort. With its glossy sweet-savory sauce, juicy chicken, and fluffy rice, this dish is a must-try recipe that will quickly become a household favorite. It’s easy enough for weeknights but special enough for entertaining—truly a versatile, delicious, and timeless meal.
Teriyaki Glazed Chicken Breasts with Steamed Rice
Description
Teriyaki chicken is a beloved Japanese-inspired dish known for its balance of sweet, savory, and umami flavors. Juicy chicken breasts are pan-seared to perfection, then coated in a glossy teriyaki glaze that’s both sticky and flavorful.
Ingredients
For the Chicken & Teriyaki Sauce
For the Steamed Rice
Instructions
-
Step 1: Cook the Rice : Rinse rice until water runs clear.Add rice, water, and salt to a saucepan.Bring to a boil, reduce heat, cover, and simmer for 15 minutes.Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
-
Step 2: Cook the Chicken : Heat oil in a large skillet over medium-high heat.Season chicken breasts with salt and pepper.Cook 6–7 minutes per side, until golden and fully cooked (165°F / 74°C internal).Transfer to a plate and keep warm.
-
Step 3: Make the Teriyaki Glaze : In the same skillet, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic, and ginger.Simmer for 5 minutes.Stir in cornstarch slurry, cooking until the sauce thickens and turns glossy.
-
Step 4: Combine & Finish : Return chicken to skillet and coat in glaze.Slice chicken if desired, drizzle extra sauce on top.
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Step 5: Serve : Place steamed rice in bowls or plates.Top with teriyaki chicken.Garnish with sesame seeds and green onions.
