Chicken Teriyaki

This chicken teriyaki is not authentic, however, its damn good. It’s easy to make, high in protein, and holds up for 4–5 days in the fridge. It’s also fully customizable with your favorite veggies and can be made using nothing but kitchen essentials. Minimal prep, maximum flavor, meal prep friendly. Let’s get into it.

Chicken and Marinade Ingredients

• 2 lbs chicken breast or thighs (pick your favorite, I prefer thighs)
• 1/4 cup soy sauce
• 1/4 cup mirin (sub white wine to keep it only kitchen essentials)
• 1.5 Tbsp vinegar (rice wine or apple cider work best)
• 1/2 Tbsp brown sugar or replacement
• 1 Tbsp sesame oil
• 3/4 Tbsp Worcestershire sauce
• 1 Tbsp squeeze ginger
• 1 Tbsp Jarlic or 3 cloves fresh
• 3/4 Tbsp Sriracha

Rice Ingredients

• 1 cup jasmine rice
• 1.5 cup water

Instructions

1. Make the Marinade
   • In a bowl, add all marinade ingredients and mix well
   • Set aside for the next step
2. Chop Chicken into pieces
   • Cut the chicken into bite size pieces
     • Tip: For easy cutting, slice the chicken vertically once or twice, then cut horizontally into smaller pieces
3. Marinade the Chicken
   • Add the chopped chicken to the marinade and mix to coat
   • For best flavor, marinate for 24 hours or at least 4 hours in the fridge.
     • Note: You can cook the chicken immediately if needed, but marinating will deepen the flavor
4. Cook the Rice
   • In instant pot (recommended)
     • Add rice and water, press the rice setting, and let it depressurize naturally
   • Stovetop Method
     • Bring water to a boil
     • Reduce to low, add rice, cover, and simmer for 10 minutes
     • Remove from heat and let sit covered for at least 5 minutes
5. Cook the Chicken
   • Heat a pan over medium-high heat
   • Depending on pan size, cook the chicken in batches for 6–8 minutes
   • Once all batches are cooked, return all the chicken to the pan.
   • Add the remaining marinade and cook for another 6 minutes over medium heat
     • (Optional) To thicken the sauce, mix 1 tbsp cornstarch with cold water to create a slurry. Stir the slurry into the sauce and cook until thickened
6. Plate and Serve
   • Serve while hot or portion into meal prep containers for later
     • (optional) top with sesame seeds to garnish