There’s something undeniably comforting about a hearty meal that can be prepared in less than an hour, and that’s exactly what you can expect with this delicious Weeknight Sesame Teriyaki Chicken with Ginger Rice. Perfect for busy weeknights, this dish combines tender chicken marinated in a sweet and savory teriyaki sauce, served alongside fluffy ginger-infused rice. It’s a family favorite that’s sure to please both kids and adults alike.
Why Cooks Rave About It
This dish has quickly become a weeknight staple for many, and it’s easy to see why. The balance of flavors is impeccable, with the sweetness of honey complementing the salty notes of soy sauce, all while the sesame oil adds a delicious nuttiness. Additionally, the ginger rice provides a fragrant and zesty base that rounds out the meal beautifully. Not to mention, it’s quick to whip up, making it an ideal choice for those hectic evenings when time is of the essence.
Gather These Ingredients
To create this mouthwatering dish, you’ll want to gather the following ingredients:
- 4 tablespoons sesame oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup raw sesame seeds
- Crushed red pepper flakes, to taste
- 2 tablespoons chopped chives or green onions
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 cucumbers, thinly sliced
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 teaspoons corn starch or flour
- 4 cloves garlic, minced or grated
- Black pepper, to taste
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- Steamed white or brown rice for serving
Gear Up: What to Grab
Before you dive into cooking, make sure you have the following gear handy:
- A large mixing bowl for marinating the chicken
- A skillet or wok for cooking the chicken and vegetables
- A rice cooker or pot for steaming the rice
- A cutting board and knife for slicing vegetables
- A set of measuring cups and spoons for precise ingredient measurements
Make Weeknight Sesame Teriyaki Chicken with Ginger Rice: A Simple Method
Now that you have all your ingredients and gear, let’s jump into the cooking process!
Step 1: Marinate the Chicken
In a large mixing bowl, combine the low sodium soy sauce or tamari, honey, rice vinegar, minced garlic, grated ginger, and black pepper. Whisk until well combined. Add the sliced chicken to the marinade and let it sit for about 15 minutes. This will infuse the chicken with flavor and keep it tender.
Step 2: Prepare the Ginger Rice
While the chicken is marinating, prepare your rice according to package instructions. For a lovely ginger flavor, add about 1 tablespoon of grated fresh ginger to the water while the rice cooks. This will elevate the taste and pair beautifully with the teriyaki chicken.
Step 3: Cook the Chicken and Vegetables
Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserving the marinade) and sprinkle the corn starch or flour over the chicken. This step helps create a crispy texture. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through.
Step 4: Add the Vegetables
Add the sliced red or orange bell peppers to the skillet and stir-fry for an additional 3-4 minutes. Then, pour the reserved marinade into the skillet, allowing it to simmer and thicken for about 2-3 minutes. The aroma will be irresistible!
Step 5: Toast the Panko and Sesame Seeds
In a small pan, toast the Panko breadcrumbs and raw sesame seeds together over medium heat until golden brown. This adds a delicious crunch to the dish. Keep an eye on them to prevent burning!
Step 6: Serve and Garnish
To serve, scoop a generous portion of ginger rice on each plate. Top it with the teriyaki chicken and vegetables, then sprinkle with toasted Panko, sesame seeds, and chopped chives or green onions for a pop of color and flavor. Don’t forget to add the thinly sliced cucumbers on the side for a refreshing crunch!
Better-for-You Options
If you’re looking to make this dish even healthier, consider these alternatives:
- Use organic honey or maple syrup instead of regular honey for a more natural sweetener.
- Substitute brown rice for white rice to increase fiber content.
- Incorporate more vegetables, such as broccoli or snap peas, for added nutrients.
- Opt for skinless chicken breast for a leaner protein option.
Cook’s Commentary
This recipe is incredibly versatile! Feel free to swap out the vegetables based on what you have on hand or prefer. Zucchini and carrots work wonderfully, and you can even include some pineapple chunks for a tropical twist. The key is to keep the flavors balanced and enjoy the process of cooking. It’s all about making it your own!
Best Ways to Store
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. You can also freeze the cooked chicken and vegetables for up to a month. Just make sure to thaw thoroughly before reheating.
Troubleshooting Q&A
What can I substitute for sesame oil?
If you don’t have sesame oil, you can use vegetable oil or olive oil, though the flavor will be different. You can also add a few drops of sesame oil at the end of cooking for that nutty flavor.
How do I make this dish gluten-free?
To make it gluten-free, simply use gluten-free soy sauce or tamari and ensure your Panko breadcrumbs are gluten-free as well.
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work perfectly fine, but keep in mind they may require a slightly shorter cooking time since they are thinner.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can mix an additional teaspoon of corn starch with a bit of water to create a slurry, then add it to the sauce while it simmers to thicken it up.
Quick Weeknight Wins
Make It Tonight
Now that you have all the tips and tricks, it’s time to enjoy a delightful evening filled with the aromas of a home-cooked meal. This Weeknight Sesame Teriyaki Chicken with Ginger Rice is the perfect way to bring the family together around the dinner table. So gather your ingredients, put on your apron, and start cooking! You’ll be amazed at how quickly you can create a restaurant-quality dish in your own kitchen. Happy cooking!
Weeknight Sesame Teriyaki Chicken with Ginger Rice.
Equipment
- Large Mixing Bowl
- Skillet or Wok
- Rice cooker or pot
- Cutting Board
- Knife
- Measuring cups and spoons
Ingredients
- 4 tablespoons sesame oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup raw sesame seeds
- Crushed red pepper flakes to taste
- 2 tablespoons chopped chives or green onions
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 cucumbers thinly sliced
- 1 pound boneless skinless chicken thighs or breasts thinly sliced
- 2 teaspoons corn starch or flour
- 4 cloves garlic minced or grated
- Black pepper to taste
- 1 inch fresh ginger grated
- 2 red or orange bell peppers thinly sliced
- Steamed white or brown rice for serving
Instructions
- In a large mixing bowl, combine the low sodium soy sauce or tamari, honey, rice vinegar, minced garlic, grated ginger, and black pepper. Whisk until well combined. Add the sliced chicken to the marinade and let it sit for about 15 minutes.
- While the chicken is marinating, prepare your rice according to package instructions. Add about 1 tablespoon of grated fresh ginger to the water while the rice cooks for flavor.
- Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sprinkle the corn starch or flour over the chicken. Cook chicken for about 5-7 minutes until golden and cooked through.
- Add the sliced red or orange bell peppers to the skillet and stir-fry for 3-4 minutes. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until thickened.
- Toast the Panko breadcrumbs and raw sesame seeds together in a small pan over medium heat until golden brown, watching carefully to avoid burning.
- Serve the ginger rice topped with the teriyaki chicken and vegetables. Sprinkle with toasted Panko, sesame seeds, and chopped chives or green onions. Add thinly sliced cucumbers on the side.
Notes
- Use organic honey or maple syrup as a natural sweetener alternative.
- Substitute brown rice for white rice to increase fiber and nutrients.
- Add extra vegetables like broccoli or snap peas for more nutrition.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to a month.
- To thicken sauce further, mix additional corn starch with water and add while simmering.
