When I run out of ideas for what to cook at home, I usually fall back on my trusted, easy teriyaki chicken and rice recipe. The reason is simple: all the simple ingredients are readily available, nothing is complicated or hard to find, and the process is easy and quick — perfect for busy weeknights.

There are store-bought sauces, but I prefer to prepare my homemade teriyaki sauce from scratch. It only requires a few pantry staples, and on top of that, I can adjust the balance of savory flavors and sweetness to suit my taste.

In this recipe, I also prepare some green vegetables to serve with the teriyaki chicken and plain rice. I’d like to show you how simple it is to make and how to keep the chicken skin crispy even after it’s cooked with the homemade teriyaki sauce.

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What exactly is teriyaki?

So, what does “teriyaki” mean? Teriyaki is derived from two Japanese words: teri, which means shiny or glossy, and yaki, which means grilled or broiled. Essentially, anything that’s grilled and has a glossy sheen can be called teriyaki. I don’t grill the chicken but pan-fry it—a quicker cooking method, especially on busy weeknights.

How about teriyaki sauce? It is the sauce served with any food, usually meat or seafood. The sauce is a mixture of Japanese soy sauce and mirin (a sweet Japanese rice wine), sugar, fresh ginger, and fresh garlic. The result is a sauce with a sweet and savory flavor.

Ingredients for making teriyaki chicken and rice

• Chicken. The best part of the chicken to use for teriyaki is boneless, skinless chicken thighs with the skin on. You can use chicken breasts, but they will turn out slightly drier and less tender than juicy chicken thighs.
• Sauce. The homemade teriyaki sauce consists of Japanese soy sauce, mirin, brown sugar, fresh ginger, and fresh garlic.
• Others. The other ingredients for this dish are jasmine rice and some green vegetables to round out the meal. It is an ideal accompaniment to the teriyaki chicken rice.

How to prepare teriyaki chicken with rice

1. Remove the bone from the chicken thigh yourself, or buy boneless skinless chicken thighs to save time. Make a few shallow cuts at the thickest parts of the meat. This step ensures the chicken has an even thickness and lays flat in the pan. This way, the chicken will be cooked evenly.

2. Next, pat the chicken dry with a kitchen cloth or paper towel. This step shortens the time to fry the chicken skin until it is crispy. It also helps to prevent splattering during frying.

3. Season both sides of the chicken with ground white pepper and salt.

4. Heat some vegetable oil in a pan, preferably a well-seasoned cast-iron or a nonstick pan. Place the chicken skin-side down and pan-fry over medium-high heat until the skin becomes golden brown and crispy.

5. Once the skin is nicely browned and crispy, flip the chicken over so the skin is facing up. Continue frying until you have fully cooked chicken.

6. Mix the Japanese soy sauce, mirin, brown sugar, fresh garlic cloves, and two slices of fresh ginger in a small bowl.

7. Stir the mixture well and pour it into the pan. Please be careful not to wet the skin to ensure it stays crispy.

8. Turn down the heat and let the chicken cook gently in the homemade teriyaki sauce. The sauce will gradually reduce and thicken as it cooks. When it is reduced to just over half its original volume, it will turn to a glaze-like consistency. The sauce is now thick enough to cling to the chicken. At this point, turn off the heat.

9. Remove the chicken from the pan and let it rest for five minutes before slicing it into half-inch pieces.

10. Serve the chicken over jasmine rice with your choice of vegetables. Drizzle the remaining sauce over the chicken, then garnish with chopped green onions and sesame seeds.

How do you keep the leftover chicken?

Please store the leftover homemade teriyaki chicken in an airtight container in the refrigerator. When chilled, it should last up to two days. To reheat, simply pan-fry over high heat until thoroughly warmed.

Tips to make a better teriyaki chicken

• Please reduce the sauce until it is thick and sticky. The sticky sauce will cling to the chicken’s surface..
• Since the chicken meat can be thick, it’s important to ensure it is fully cooked. If unsure, use a kitchen thermometer to confirm that the internal temperature has reached at least 72°C/160°F.

What should you serve with the teriyaki chicken and rice?

I usually cook a simple stir fry with my favorite veggies or blanch some greens, such as bok choy, gai lan, or choy sum, to accompany the teriyaki chicken with rice. This combination is practical for a quick meal and ideal for packing as an office meal or for a picnic. The combination of rice, chicken, and vegetables also serves as a complete meal with balanced nutrition.

This easy dinner recipe is a true family favorite, perfect for a complete meal that rivals what you’d find at a Japanese restaurant. Next time, try experimenting with different veggies, a tasty twist to add to your go-to rice recipes.