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5 from 1 vote

Spicy Teriyaki Chicken on White Rice Recipe

Spicy Teriyaki Chicken on White Rice is a flavorful and satisfying dish that combines tender chicken with a spicy, sweet, and savory teriyaki sauce, served over fluffy white rice. This recipe is perfect for a quick weeknight dinner or a delightful meal to impress your family and friends.

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Skillet or wok
  • Saucepan
  • Wooden spoon or spatula
  • Rice cooker or pot for cooking rice

Ingredients

  • For the Chicken and Teriyaki Sauce:
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha or hot sauce adjust to taste
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for slurry
  • Sesame seeds optional, for garnish
  • Sliced green onions optional, for garnish
  • For the White Rice:
  • 2 cups white rice
  • 4 cups water
  • Pinch of salt

Instructions

  • Cook the Rice:
  • Rinse the white rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice, water, and a pinch of salt. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
  • Prepare the Chicken:
  • In a skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • Make the Teriyaki Sauce:
  • In the same skillet, add the soy sauce, water, honey, brown sugar, rice vinegar, sriracha or hot sauce, minced garlic, and grated ginger. Stir to combine and bring to a simmer over medium heat.
  • In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the sauce, stirring continuously until the sauce thickens, about 2-3 minutes.
  • Combine the Chicken and Sauce:
  • Return the cooked chicken to the skillet with the teriyaki sauce. Stir to coat the chicken evenly with the sauce and cook for an additional 2-3 minutes until the chicken is heated through and well-coated with the sauce.
  • Serve:
  • Divide the cooked white rice among serving bowls. Top with the spicy teriyaki chicken, spooning extra sauce over the chicken and rice.
  • Garnish with sesame seeds and sliced green onions if desired.