Japanese Teriyaki Chicken with Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Savory and sweet chicken glazed with teriyaki sauce, served over fluffy Japanese rice. This asian-inspired chicken (gluten-free) ready in about 35 minutes pairs chicken thighs, teriyaki sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 600g chicken thighs
• 1/2 cup teriyaki sauce
• 2 tbsp brown sugar
• 3 tbsp soy sauce
• 2 cups rice
• 1 tbsp sesame seeds

Instructions

1. Step 1: In a large bowl, combine 1/2 cup teriyaki sauce, 2 tbsp brown sugar, and 3 tbsp soy sauce. Add 600g chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for 15 minutes, turning the chicken halfway through. Tip: For deeper flavor, marinate for up to 2 hours.
2. Step 2: Heat a large skillet or frying pan over medium-high heat. Add 1 tbsp vegetable oil (not specified in original, but necessary for cooking), then place the chicken in a single layer. Sear for 3-4 minutes per side until the edges are golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even browning.
3. Step 3: Pour the remaining marinade (including any accumulated juices from the chicken) into the pan, stirring to deglaze the pan and coat the chicken. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the chicken is tender and glazed. Tip: If the sauce becomes too thick, add 1-2 tbsp water to adjust consistency.
4. Step 4: While the chicken cooks, prepare the rice. In a medium saucepan, combine 2 cups rice with 2 1/2 cups water (adjust based on rice type). Bring to a boil, then cover, reduce the heat to low, and simmer for 15-18 minutes until the rice is fluffy and the water is fully absorbed. Let rest for 5 minutes before fluffing with a fork.
5. Step 5: To finish, toast 1 tbsp sesame seeds in a small dry skillet over medium heat for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
6. Step 6: Serve the glazed chicken over the steamed rice, garnished with the toasted sesame seeds. Tip: For extra richness, drizzle a small amount of additional teriyaki sauce over each serving before serving.