Teriyaki Chicken With Ginger Rice Recipe

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Teriyaki Chicken with Ginger Rice

Patrick Meyer

By
@patrickmeyer

I make this every time I go to the beach with my friends! A true crowd pleaser and better than the restaurant!


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Rating:

Serves:

4

Prep:

24 Hr

Cook:

25 Min

Method:

Pan Fry

Ingredients

CHICKEN TERIYAKI

4
bone-in skin-on chicken thighs
1/2 c
reduced sodium soy sauce
1/4 c
light brown sugar
1/2
inch fresh ginger, grated
1 Tbsp
minced garlic
nonstick cooking spray

PREPARE RICE, ACCORDING TO PACKAGE, ADDING 4 SLICES OF FRESH GINGER

sliced scallions, for garnish

Directions Step-By-Step

1
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate overnight.
2
Preheat pan over medium heat.
3
Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Spray pan with nonstick cooking spray, arrange the chicken in pan, skin-side down cover pan and cook for 7 minutes per side. Brush the chicken liberally with the reduced marinade before removing from pan.
4
Place chicken back in pan with the rest of the reduced marinade and 1/4 cup water. Steam over medium heat for 10 minutes.
5
Place ginger rice on plate top with 1 chicken thigh and sprinkle with scallions.

About this Recipe