Teriyaki Chicken with White Rice

Description:
Juicy chicken thighs glazed in a rich, savory-sweet teriyaki sauce, served with fluffy white rice. This Asian-inspired dish is packed with protein and carbohydrates – perfect for healthy weight gain.

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🕒 Total Time: 25 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~560 kcal

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🛒 Ingredients

For the Teriyaki Chicken:

• 2 boneless, skinless chicken thighs (about 300g)
• Salt and pepper, to taste
• 1 tablespoon vegetable oil (or sesame oil)

For the Teriyaki Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon mirin (or rice vinegar with a pinch of sugar)
• 1 tablespoon brown sugar or honey
• 1 tablespoon sake or water
• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

For the White Rice:

• 1 cup uncooked white rice (jasmine or short-grain)
• 2 cups water
• Pinch of salt

Optional Garnishes:

• Sesame seeds
• Sliced green onions

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🍳 Instructions

1. Cook the White Rice:

1. Rinse the rice under cold water until water runs clear.
2. In a pot, combine 1 cup rice, 2 cups water, and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off the heat and let it steam (still covered) for another 5 minutes.
5. Fluff with a fork and set aside.

2. Prepare the Teriyaki Chicken:

1. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
2. Heat the oil in a non-stick skillet over medium heat.
3. Add the chicken thighs, skin-side (or smooth-side) down, and sear for 4–5 minutes per side until golden brown and cooked through.
4. Remove the chicken and set aside.

3. Make the Teriyaki Sauce:

1. In the same pan, lower the heat and add soy sauce, mirin, brown sugar, and sake (or water). Stir to combine.
2. Simmer for 1–2 minutes until slightly reduced.
3. Mix cornstarch with water in a small bowl, then stir it into the sauce.
4. Continue simmering until the sauce thickens to a glossy glaze (1–2 minutes).
5. Return the chicken to the pan and coat well in the sauce, turning several times to glaze evenly.

4. Serve:

1. Slice the chicken into bite-sized pieces.
2. Plate over a bed of warm white rice.
3. Drizzle extra sauce over the top.
4. Garnish with sesame seeds and green onions (optional).

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💡 Tips:

• Use chicken thighs for juicier results, but chicken breast works too.
• Add steamed broccoli or stir-fried vegetables for extra fiber and vitamins.
• Double the sauce if you like it extra saucy.