Japanese-Style Chicken Teriyaki with Steamed Rice
Sweet and savory teriyaki-glazed chicken thighs served over fluffy steamed rice for a comforting Japanese-inspired dinner. This japanese-inspired chicken ready in about 30 minutes pairs skin on boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, skin on boneless chicken thighs
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 2, minced garlic cloves
- 1 tsp, grated ginger
- 1 tbsp vegetable oil
- 2 cups cooked white rice
- 2, sliced for garnish green onions
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger to make the teriyaki sauce.
- Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Place 12 oz skin-on boneless chicken thighs skin side down and cook for 5-6 minutes until the skin is browned and crispy.
- Step 3: Flip the chicken thighs and pour the prepared teriyaki sauce into the skillet. Reduce heat to medium and simmer for 6-8 minutes, spooning the sauce over the chicken occasionally, until the chicken is cooked through and the sauce thickens and glazes the meat.
- Step 4: Remove chicken from the skillet and slice into bite-sized pieces.
- Step 5: Serve the sliced chicken over 2 cups cooked white rice, spoon extra teriyaki sauce from the pan over the top, and garnish with 2 sliced green onions and 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese-Style Chicken Teriyaki with Steamed Rice take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Japanese-Style Chicken Teriyaki with Steamed Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Japanese-Style Chicken Teriyaki with Steamed Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Japanese-Style Chicken Teriyaki with Steamed Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Japanese-Style Chicken Teriyaki with Steamed Rice?
Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
