Description

A quick and easy recipe featuring juicy chicken thighs glazed in a sticky teriyaki sauce served over nutty brown rice, perfect for busy weeknights and healthy meals.

Ingredients

Scale

1 pound (450g) boneless, skinless chicken thighs
1/4 cup (60ml) soy sauce (low sodium recommended)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons water
1 teaspoon cornstarch
1 cup (190g) uncooked brown rice
2 1/2 cups (600ml) water or low-sodium broth
2 stalks green onions/scallions, thinly sliced
1 tablespoon toasted sesame seeds
Optional: steamed or stir-fried vegetables like broccoli, snap peas, or shredded carrots

Instructions

Rinse 1 cup (190g) of brown rice under cold water until the water runs clear. Combine with 2 1/2 cups (600ml) of water or broth in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
In a small bowl, whisk together 1/4 cup (60ml) soy sauce, 2 tablespoons honey, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons water.
In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Set both mixtures aside.
Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes until golden and caramelized. Flip and cook for another 4 minutes until mostly cooked through.
Pour the teriyaki sauce mixture over the chicken in the pan. Stir the cornstarch slurry again and add it to the pan. Reduce heat to medium and cook, stirring gently, until the sauce thickens and becomes sticky, about 3-4 minutes. Ensure chicken is fully cooked (internal temperature 165°F / 74°C).
Transfer chicken to a cutting board and let rest for 5 minutes. Slice into bite-sized pieces.
Fluff the brown rice with a fork and divide into bowls. Top with sliced teriyaki chicken, then garnish with sliced green onions and toasted sesame seeds. Add steamed veggies if desired.

Notes

Use low sodium soy sauce or tamari for gluten-free option. Honey can be swapped with maple syrup for vegan adaptation. Pre-cooked brown rice can be used to save time. Control heat to avoid burning the sauce. Rest chicken before slicing to keep it juicy. Add steamed or stir-fried veggies for extra nutrition and texture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 475
Sugar: 10
Sodium: 700
Fat: 9
Saturated Fat: 1.5
Carbohydrates: 45
Fiber: 4.5
Protein: 32

Keywords: teriyaki chicken, sticky chicken, brown rice bowl, quick dinner, healthy meal, easy recipe, weeknight dinner, gluten-free option