Stovetop Sweet and Sticky Teriyaki Chicken with Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy chicken thighs cooked in a homemade sweet teriyaki glaze, served over fluffy white rice for a simple, kid-approved dinner. This asian fusion-inspired kid friendly ready in about 35 minutes pairs soy sauce, packed brown sugar, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1/3 cup soy sauce
• 1/4 cup, packed brown sugar
• 2 tbsp rice vinegar
• 2, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp vegetable oil
• 1 cup, uncooked white rice
• 2 cups water for rice
• 2, thinly sliced, for garnish green onions
• 1 tsp, for garnish sesame seeds

Instructions

1. Step 1: Rinse 1 cup uncooked white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered.
2. Step 2: In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup packed brown sugar, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp grated fresh ginger until sugar dissolves.
3. Step 3: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 1 lb bite-size boneless skinless chicken thigh pieces and cook, stirring occasionally, for 6-7 minutes until browned and cooked through.
4. Step 4: Pour the teriyaki sauce mixture over the chicken in the skillet and bring to a simmer. In a separate small bowl, mix 1 tbsp cornstarch with 1 tbsp water until smooth, then stir into the skillet. Cook for 2-3 minutes until the sauce thickens and coats the chicken pieces with a shiny glaze.
5. Step 5: Serve the teriyaki chicken hot over the fluffy white rice. Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds for a fresh, nutty finish.