Teriyaki Chicken with Rice

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Time 45 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

MARINADE

  • ¼ cup Soy sauce
  • cup Orange juice
  • 3 tbsp Honey
  • 1 tsp Ginger , peeled and grated
  • 1 tsp Sesame oil

RICE

  • 1 ½ cups Water
  • 1 cup White rice , long grain
  • ½ tsp Salt

CHICKEN

  • 1 tbsp Olive oil , extra virgin
  • 2 lbs Chicken thigh , boneless, skin-on
  • 1 ½ tbsp Butter

GARNISH

  • For garnish Green onion , diced
  • For garnish Sesame seeds

METHOD

  • In a large bowl, whisk together soy sauce, orange juice, honey, ginger and sesame oil.
  • Remove skin from chicken. Cut chicken into 2.5 cm / 1” pieces and toss with marinade. Cover and marinate for 20 minutes.  
  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes. Remove from heat and let steam, covered, for 10 minutes. 
  • In a large skillet, heat olive oil over medium-high heat. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Sauté chicken until golden and cooked through, about 5 minutes. Transfer chicken to a bowl.
  • Pour reserved marinade into the skillet, add butter and heat over medium/high. Bring to a boil and stir until slightly thickened, about 1 minute. Remove from heat. Add chicken back in and stir.
  • Using a fork, fluff the rice. Serve with chicken, garnished with green onion and sesame seeds.

NOTES

  • Peeling ginger with a spoon makes it easier
  • Alternatively, serve chicken over noodles