Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy jasmine rice and finished with toasted sesame seeds and green onions. This easy dinner is flavorful, filling, and perfect for a simple homemade meal.

Why You’ll Love This Recipe

This teriyaki chicken with rice is quick enough for a weeknight but tasty enough to feel special. The sauce is glossy, rich, and balanced with soy sauce, brown sugar, garlic, and ginger. Jasmine rice makes the dish soft and fragrant, while sesame seeds add a light nutty finish. It is also easy to customize with vegetables or extra sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, about 1 pound total
• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water or chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Directions

Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice and 1 1/4 cups water to a medium pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes.

In a small bowl, whisk together soy sauce, rice vinegar, water or chicken broth, brown sugar, grated ginger, and minced garlic until the sugar begins to dissolve.

Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side, or until golden and fully cooked.

Pour the teriyaki sauce into the skillet. Reduce the heat to medium and simmer for about 5 minutes, turning the chicken occasionally, until the sauce thickens and coats the chicken.

Remove the chicken from the skillet and let it rest for 3 minutes. Slice into strips.

Fluff the rice with a fork and divide it between plates. Top with sliced chicken, drizzle with the remaining sauce, then sprinkle with toasted sesame seeds and sliced green onions.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: about 450 per serving

Variations

Add steamed broccoli, carrots, snap peas, or bell peppers for a more colorful meal. For a spicier version, add a small pinch of red pepper flakes to the sauce. You can also use chicken thighs instead of chicken breasts for a juicier texture. Brown rice may be used, but it will need a longer cooking time.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and rice together or separate, depending on preference.

Reheat in the microwave with a splash of water to keep the rice soft. You can also warm the chicken gently in a skillet over low heat until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work very well and stay tender. Cook them until fully done and coated in the sauce.

Can I make this recipe ahead of time?

Yes, you can cook the rice and chicken ahead, then store them in the refrigerator for easy reheating.

What can I use instead of jasmine rice?

You can use basmati rice, short-grain rice, or plain white rice. Adjust the water and cooking time as needed.

How do I make the sauce thicker?

Let it simmer a little longer in the skillet. Stir often so it thickens without burning.

Can I add vegetables?

Yes, broccoli, carrots, peas, zucchini, and bell peppers all work nicely with teriyaki chicken.

Is this recipe good for meal prep?

Yes, it is great for meal prep because it reheats well and stays flavorful for several days.

Can I reduce the sugar?

Yes, you can use 1 tablespoon of brown sugar instead of 2 tablespoons for a lighter sweetness.

Can I use bottled teriyaki sauce?

Yes, but homemade sauce gives you better control over sweetness, saltiness, and flavor.

How do I know the chicken is cooked?

The chicken should be firm, no longer pink inside, and reach an internal temperature of 165°F.

Can I freeze this dish?

You can freeze the cooked chicken for up to 2 months. Rice can be frozen too, though it may be softer after reheating.

Conclusion

Teriyaki chicken with rice and sesame is a simple, satisfying meal with tender chicken, fluffy rice, and a glossy homemade sauce. It is easy to prepare, full of flavor, and perfect for lunch, dinner, or meal prep.

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