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teriyaki chicken with ginger rice

patrickmeyer avatar
Recipe by
Patrick Meyer
@patrickmeyer
Greenville, SC

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

yield 4 serving(s)
cook time 25 Min
method Pan Fry

Ingredients For teriyaki chicken with ginger rice

  • 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

How To Make teriyaki chicken with ginger rice

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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