Teriyaki Chicken and Sushi Rice

By Sweet July

An easy weeknight dinner that is even better than takeout.

Serves: 4

Time: 40 minutes

A great weeknight option, we love this version of a classic takeout favorite.

With a simple teriyaki sauce loaded up with tons of fresh garlic and ginger, this is a meal you’ll want to come back to over and over. We love to pair this with an easy side like steamed broccolini or roasted asparagus.

Photography by Jen Causey for Sweet July Magazine, Spring/Summer 2022 Issue

Ingredients

- 2 cups uncooked white sushi rice
- 1/4 cup light-brown sugar
- 1/4 cup dark soy sauce
- 2 tbsp finely chopped fresh ginger
- 2 garlic cloves, minced (1 tbsp)
- 1/4 tsp crushed red pepper (optional)
- 1 cup plus 2 tablespoons water, divided
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp sesame seeds
- Chopped scallions (optional)

Instructions

step 1

Cook sushi rice according to package directions. Set aside, covered, until ready to serve.

step 2

To make teriyaki sauce, stir together brown sugar, soy sauce, ginger, garlic, crushed red pepper (if using) and 1 cup of water in a saucepan. Bring to a boil over medium-high. Whisk together cornstarch and remaining 2 tablespoons water in a small bowl; gradually whisk into teriyaki mixture in saucepan. Boil over medium-high, whisking occasionally, until thickened, 1 to 2 minutes. Remove teriyaki sauce from heat.

step 3

Heat oil in a large skillet over medium-high. Add chicken; cook, stirring occasionally, until chicken is browned and a thermometer inserted into thickest portion of meat registers 165°, about 10 minutes.

step 4

Add teriyaki sauce to chicken mixture, and cook, stirring constantly, until chicken is evenly coated, 1 to 2 minutes. Sprinkle with sesame seeds and, if desired, chopped scallions. Serve over cooked rice.