My husband makes the BEST chicken teriyaki – we seriously eat it like once a week. Ella has become quite the picky eater, but she’ll polish off a whole plate of this stuff. It’s amazing! Best of all, this Chicken Teriyaki Recipe uses basic ingredients (like rice and chicken) and you can use whatever vegetables you happen to have. Plus it’s super quick to throw together – perfect for those crazy busy weeknights.
Over the weekend, I asked my husband to write down this magical recipe, so I could share with all of you! Your family will love this Chicken Teriyaki recipe. It’s full of flavor with a hint of sweetness, who can resist?
The Ultimate Chicken Teriyaki Recipe
- 1.5 c uncooked rice
- 3 c water
- 1/2 c soy sauce
- 1 c brown sugar (Too much sugar? See below for an alternative idea)
- 1 clove of garlic
- small piece of ginger
- 2 eggs
- vegetables for fried rice (mushroom, green onion, broccoli flowers, zucchini, carrot, whatever you have)
- Boneless, skinless chicken thighs (approximately 6oz per person)
- handful of sesame seeds
- 2 tbs of oil or butter
- Soy sauce
- Start your rice first. In a medium pan, bring the water and rice to a boil. Cover and cook on low for 20 minutes.
- Teriyaki sauce next. Combine brown sugar to soy sauce. Cook mixture on medium heat. If available, drop in a clove of garlic and a bit of ginger. Keep on heat until ready to use, or until mixture begins to froth.
- Prepare egg and vegetables for fried rice: fry egg and cook vegetables in some olive oil.
- Boneless, skinless chicken thighs next. Cut into strips and cook on stove top. Just as chicken is finishing, add teriyaki mixture and a handful of sesame seeds. Allow teriyaki mixture to caramelize and stick to the chicken. Set chicken aside.
- In a hot skillet, combine your rice together with egg and vegetable mixture. Heat until entire mixture is hot.
- Add in 2 tbs of oil or butter and enough soy sauce to slightly change the color of your rice.
- Place rice on plates, top with chicken, and serve.
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