Teriyaki Chicken One-Pot Rice
ID: 886ff13c...
A delicious, easy-to-make one-pot meal featuring seasoned rice cooked with aromatic vegetables and topped with beautifully glazed teriyaki chicken thighs. Perfect for a busy weeknight dinner with minimal cleanup.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Soak washed short-grain rice for 30 minutes, and mix both the seasoned rice liquid and teriyaki sauce. → Sear chicken thighs on both sides, then glaze them with the teriyaki sauce, garlic, and ginger before setting them aside. → Sauté diced onion and green onion whites in the remaining pot juices, toss in the rice, add the seasoned liquid, and bring to a boil. → Place the chicken on top of the boiling rice, cover, simmer on low heat for 15 minutes, and steam off-heat for 10 minutes. → Mix butter and green onion greens into the rice, replace the chicken on top, and brush with extra glaze before serving.
Cooking Steps
Brief Cooking Order
Soak washed short-grain rice for 30 minutes, and mix both the seasoned rice liquid and teriyaki sauce. → Sear chicken thighs on both sides, then glaze them with the teriyaki sauce, garlic, and ginger before setting them aside. → Sauté diced onion and green onion whites in the remaining pot juices, toss in the rice, add the seasoned liquid, and bring to a boil. → Place the chicken on top of the boiling rice, cover, simmer on low heat for 15 minutes, and steam off-heat for 10 minutes. → Mix butter and green onion greens into the rice, replace the chicken on top, and brush with extra glaze before serving.
Introduction
A delicious, easy-to-make one-pot meal featuring seasoned rice cooked with aromatic vegetables and topped with beautifully glazed teriyaki chicken thighs. Perfect for a busy weeknight dinner with minimal cleanup.
Step 1
Wash 2 cups of short-grain rice three times. Soak it in cold water for at least 30 minutes, then drain thoroughly.
Step 2
In a measuring cup with 2 cups of water, mix chicken bouillon powder, 1/2 tbsp of soy sauce, 1 tbsp of mirin, and an optional pinch of hondashi to create the seasoning liquid.
Step 3
Finely chop the garlic. Grate the ginger to yield about 1 tsp. Finely dice 1/2 onion. Thinly slice the green onions, keeping the white parts and green parts separate.
Step 4
In a small container, combine 2 tbsp of soy sauce, 2 tbsp of mirin, 2 tbsp of sake, and 1 tbsp of sugar to make the teriyaki sauce.
Step 5
Heat 1 tbsp of oil in a pot over medium-high heat. Place the chicken thighs skin-side down, season with a pinch of salt, and sear for 3 minutes. Flip and sear for another 3 minutes until golden brown. Wipe out excess fat with a paper towel if needed.
Ingredients List
Important Notes
Soaking the rice is crucial when cooking rice on a stovetop to ensure it cooks evenly and doesn't end up undercooked.
Keep stirring and scraping the bottom of the pot before covering to prevent the rice from sticking and burning.
Absolutely do not open the lid during the 10-minute steaming rest period, as the trapped steam completes the cooking process.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...