Teriyaki Chicken Thighs Over Steamed Rice
Experience the savory goodness of tender, skinless chicken thighs marinated in a rich teriyaki sauce. This flavorful dish combines perfectly with fluffy jasmine rice, creating a satisfying and wholesome meal. With a hint of sweetness and a touch of sesame, this recipe is perfect for a weeknight dinner or a special occasion.
ingredients
- 1.5 lbs skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 cup jasmine rice
- 2 cups water (for rice)
- 1 tablespoon sesame oil
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
steps
- 1.
In a mixing bowl, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic to create the teriyaki marinade.
- 2.
Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- 3.
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice and 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and water is absorbed.
- 4.
Remove chicken from marinade and set aside. Pour the marinade into a small saucepan and bring it to a boil.
- 5.
Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Set aside.
- 6.
In a large skillet, heat sesame oil over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes on each side until fully cooked and golden brown.
- 7.
Serve chicken thighs over steamed jasmine rice and drizzle with the thickened teriyaki sauce. Garnish with sliced green onions and sesame seeds.
