Teriyaki chicken is one of my favourite chicken dishes! This recipe uses boneless skinless chicken thighs and a homemade teriyaki sauce. By adding a carb (rice) and a vegetable (kale), it makes an easy-to-make healthy and filling meal option!
Making delicious teriyaki sauce (which also doubles as a marinade) is so simple, you won’t need to buy a bottle from the store anymore. So what’s in this stuff? This sauce only uses the following:
- Soy sauce: Gives it a nice salty, umami flavour.
- Mirin: A sweet Japanese (rice wine) cooking sauce that adds a layer of flavour. It’s a perfect pairing with soy sauce for that salty and sweet combination.
- Brown Sugar: Adds a little bit rich sweetness
- Garlic: Adds a nice strong, pungent flavour
- Ginger: Gives the sauce a little heat and zing
- Cornstarch: Thickens the sauce as it cooks
Whisk it together and you’ve got a very flavourful combination that’s sweet and savoury. Marinade the chicken for 20 minutes in a large ziploc bag before cooking to impart flavour and tenderize the meat.
As the marinated chicken cooks on the stovetop in a large skillet, I like to spoon the sauce over the chicken, which allows the chicken thighs to form a shiny “crust” of teriyaki sauce on the outside. The sauce will thicken as it cooks, which is wonderful top the cooked chicken with.
The chicken is ready! Look at the saucy teriyaki sauce coating each chicken thigh.
Fresh kale and dry rice that is ready to be prepared and cooked. Full instructions in the recipe card below.
Can’t make a rice bowl without some rice. You can use whatever type of rice you prefer. I used brown rice since we have a bag in our house that will never run out. Not only are most dried rice varieties affordable, it also makes quite a bit once cooked. Feel free to make more or less rice according to your rice bowl preferences.
Then sprinkle some furikake on top if you like. Furikake is a Japanese mixed seasoning that is made from a variety of dried ingredients. It usually has mostly a savoury, a little sweet, and a little earthy flavour to it. I like to use nori komi furikake, which contains seaweed flakes, sesame seeds, salt, and sugar. Other furikake flavours may include salmon, wasabi, shiso, and/or bonito (fish) flakes as well as other ingredients.
Then pick your vegetables of choice. If you have looked around my site, you’ll realize that I eat a lot of kale. Not only do I like the flavour, but kale is loaded with vitamins and nutrients, high in fibre, and has zero fat. So I decided to complement the tasty chicken and rice with a quick sautéed garlicky kale.
This recipes calls for 1 1/2 pounds (or around 2 bunches) of fresh kale. It may look like a lot, but like spinach, as the kale cooks (all together it will be less than 10 minutes), it will wilt, become tender, and decrease in amount.
Assemble bowls or place in lunch containers for meal prep. Top everything with some toasted sesame seeds and enjoy!