Teriyaki Glazed Chicken Breasts with Steamed Rice

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

1. Steam the rice until fluffy.
2. Pan-sear chicken breasts until golden.
3. Prepare teriyaki glaze with soy sauce, honey, garlic, and ginger.
4. Thicken the sauce with cornstarch slurry.
5. Coat chicken in glaze and serve over rice with garnishes.

Step-by-Step Preparation Method

Step 1: Cook the Rice

1. Rinse rice until water runs clear.
2. Add rice, water, and salt to a saucepan.
3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Step 2: Cook the Chicken

1. Heat oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Cook 6–7 minutes per side, until golden and fully cooked (165°F / 74°C internal).
4. Transfer to a plate and keep warm.

Step 3: Make the Teriyaki Glaze

1. In the same skillet, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic, and ginger.
2. Simmer for 5 minutes.
3. Stir in cornstarch slurry, cooking until the sauce thickens and turns glossy.

Step 4: Combine & Finish

1. Return chicken to skillet and coat in glaze.
2. 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.

Print Recipe

0 Add to Favorites

Teriyaki Glazed Chicken Breasts with Steamed Rice

Author: Anna Williams Courses: Chicken

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 410 kcal

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

Scale

1/2x 1x 2x 3x

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 1 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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Combine & Finish : Return chicken to skillet and coat in glaze.Slice chicken if desired, drizzle extra sauce on top.
5. Step 5: Serve : Place steamed rice in bowls or plates.Top with teriyaki chicken.Garnish with sesame seeds and green onions.

Keywords: Teriyaki Glazed Chicken Breasts with Steamed Rice