Remember those evenings when you just crave something incredibly savory and deeply satisfying, but the *last* thing you want is a huge fuss in the kitchen? Yeah, me too. That’s exactly how my go-to Sticky Teriyaki Chicken With Rice was born. It’s that perfect weeknight hero: packed with bold flavor, ridiculously easy to whip up, and honestly, a lifesaver for meal prep. I’m Cole Jenkins, and as someone who’s spent years helping home cooks build kitchen confidence, I can tell you this recipe is a game-changer. It proves that restaurant-quality, sticky, glazed chicken doesn’t need complicated steps or a dozen specialty ingredients. Trust me, this is the simple, delicious meal your busy schedule has been begging for.
Why You’ll Love This Sticky Teriyaki Chicken With Rice
Seriously, this recipe is a weeknight warrior. Here’s why it’ll become a staple in your rotation:
- Super Speedy: We’re talking hardly any time at all to get dinner on the table. Perfect when you’re starving!
- Effortlessly Easy: Even if you’re new to cooking, this is totally doable. No fancy techniques, just simple steps.
- Bold Flavor Burst: That sticky, savory-sweet teriyaki glaze is SO good. It coats every bite of tender chicken beautifully.
- Meal Prep Magic: Make a big batch, and you’ve got lunches or dinners ready to go for days. So convenient!
- Family Favorite: Kids and adults alike tend to gobble this up. It’s a crowd-pleaser for sure!
Gather Your Ingredients for Sticky Teriyaki Chicken With Rice
Alright, let’s get our pantry allies lined up for this fabulous Sticky Teriyaki Chicken With Rice! Seriously, the ingredient list is super straightforward, which is part of why I love it so much. You probably have most of this stuff already!
For the Chicken:
- 650g Skinless, boneless chicken breasts, cut into chunks
- 1 tbsp Oil (sesame, vegetable, or sunflower oil work great)
- 2 cloves Garlic, peeled and crushed
- 1 tsp Ginger puree (or finely grated fresh ginger if you have it!)
For the Teriyaki Sauce:
- 2 tsp Cornflour (this is key for getting that lovely sticky texture!)
- 100ml Soy sauce (about 0.5 cups)
- 50ml Water (about 0.25 cups)
- 3 tbsp Honey (gives it that perfect sweetness!)
- 2 tbsp White wine vinegar (for a little tang to balance it out)
- 0.5 tsp Garlic powder
- 1 tsp Ginger purée
- 0.5 tsp Dried chilli flakes (totally optional, but adds a nice little kick!)
To garnish:
- Sesame seeds (for a little crunch and look!)
Essential Equipment for Making Sticky Teriyaki Chicken With Rice
You don’t need a whole fancy kitchen setup for this one! Just a few basic things will do the trick. You’ll want a small bowl to mix up that glorious sauce, a good-sized frying pan for searing the chicken and getting that glaze just right, and if you’re adding veggies, have a steamer pan handy. That’s pretty much it!
Step-by-Step Guide to Perfect Sticky Teriyaki Chicken With Rice
Alright, let’s get this deliciousness bubbling! Making this Sticky Teriyaki Chicken With Rice is really straightforward, and honestly, watching that sauce come together is half the fun. I’ll walk you through it, step-by-step, so you get that perfect sticky glaze every time.
First things first, let’s get that sauce ready. In a small bowl, grab about a tablespoon of your soy sauce and whisk in the cornflour until it’s a smooth paste. No lumps allowed! Then, just stir in the rest of the soy sauce, water, honey, white wine vinegar, that garlic powder and ginger purée, and if you’re feeling a little adventurous, toss in those dried chilli flakes. Give it all a good mix until it’s all combined and looks like glossy sauce waiting to happen. You can think of this sauce-making step like building the foundation for a super flavorful meal!
Now, for the chicken! Get your frying pan nice and hot over a high heat. You really want it smoking hot before you add the oil – that’s how you get a good sear. Once the oil is shimmering, carefully add your chicken chunks. Let them cook for a good 10-15 minutes, just stirring occasionally, until they’re almost completely cooked through. Don’t crowd the pan; if you need to do it in two batches, go for it!
Next up, toss in that crushed garlic and ginger. Cook for another 3-4 minutes, stirring all the time, until you can smell that amazing garlicky, gingery aroma. That’s when you know magic is about to happen. Pour that beautiful teriyaki sauce you made earlier right into the pan with the chicken. Stir everything together and let it bubble away for about 5 minutes. You’ll see it start to thicken up and coat the chicken like a delicious sticky blanket. Keep stirring so it doesn’t stick to the bottom. If you want to add some steamed veggies like broccoli, now’s the time to toss them in for the last 5 minutes with the chicken. Serve this whole glorious mess over some fluffy rice, maybe sprinkle with sesame seeds if you’re feeling fancy!
Tips for Success with Your Sticky Teriyaki Chicken
Okay, so you’ve got the recipe, but let’s talk about making sure this sticky teriyaki chicken is absolutely *perfect* every single time. A few little pointers can really elevate it from good to restaurant-worthy!
First off, when you’re searing that chicken, really make sure your pan is hot! I mean, *hot*. That’s what gives you those nice little browned bits that add tons of flavor. Don’t be afraid to let it get a good color on it before you start stirring too much. It makes a world of difference.
Now, about that sauce thickness – the cornflour is your best friend here. Make sure you dissolve it really well in the initial soy sauce before you add the rest of the liquid. This stops it from getting clumpy. If it seems a *smidge* too thin when it’s simmering, don’t panic! Just let it bubble away a minute or two longer, stirring constantly. It’ll thicken up beautifully.
And for that flavor balance? That little bit of white wine vinegar is actually a star. It cuts through the sweetness of the honey and the saltiness of the soy sauce, making everything taste brighter and more complex. Don’t skip it!
Ingredient Notes and Substitutions for Sticky Teriyaki Chicken
Let’s chat about a couple of things in this Sticky Teriyaki Chicken recipe that you might have questions about. First up, the cornflour! This is clutch for getting that gorgeous, thick, sticky glaze. Make sure you mix it into a smooth paste with a little soy sauce first, otherwise, you can end up with little lumps, and nobody wants that. Trust me, this small step makes a big difference.
Now, if you find yourself out of honey, don’t sweat it! You can totally swap it out. Maple syrup works wonderfully and gives a slightly different but equally delicious sweet note. Even a light brown sugar or agave nectar can do the trick in a pinch. Just use about the same amount. And for the oil? While sesame oil gives a lovely nutty flavor, any neutral oil like vegetable or sunflower oil will work just fine for searing the chicken itself.
Serving Suggestions for Sticky Teriyaki Chicken With Rice
This amazing chicken is practically begging to be served over a fluffy bed of steamed rice – it just soaks up all that glorious sticky sauce! I also shared how you can toss in some steamed veggies like broccoli right at the end, which is my usual go-to. But if you’re feeling a bit more adventurous, you could totally add some simple stir-fried green beans or even a crisp Asian-inspired slaw. For a lighter touch, a simple green salad with a light ginger dressing would be fantastic too!
Make-Ahead and Storage for Sticky Teriyaki Chicken
This dish is a meal prep dream! You can totally make the sauce ahead of time and keep it in the fridge for up to 3 days. Just give it a good stir before using. Cooked chicken and sauce can be stored together in an airtight container in the fridge for about 2-3 days. Reheat gently on the stovetop or in the microwave until warmed through!
Estimated Nutritional Information for Sticky Teriyaki Chicken With Rice
Alright, let’s talk numbers for our fabulous Sticky Teriyaki Chicken With Rice! Remember, these are just estimates, because what you use can change things up a bit. But generally, a serving comes in around: 450-550 Calories, 35-45g Protein, 15-25g Fat, and 30-40g Carbohydrates. It’s a pretty balanced plate packed with flavor!
Share Your Sticky Teriyaki Chicken With Rice Creations!
I am just bursting with excitement to hear how your Sticky Teriyaki Chicken With Rice turned out! Did you add anything special? Did the kids love it? Drop a comment below and tell me all about it, or share a drool-worthy photo on social media – I’d absolutely love to see your masterpieces! If you have any questions, don’t hesitate to reach out via our contact page.
Sticky Teriyaki Chicken With Rice
Ingredients
Equipment
Method
- In a small bowl, mix the cornflour with a little soy sauce to create a smooth paste. Gradually whisk in the remaining soy sauce, water, honey, white wine vinegar, garlic powder, ginger purée, and optional chilli flakes until well combined.
- Heat the oil in a frying pan over high heat until very hot.
- Add the chicken pieces to the hot pan and cook for 10-15 minutes, or until almost cooked through.
- Add the crushed garlic and ginger to the pan and cook for another 3-4 minutes until softened.
- Pour the prepared teriyaki sauce into the pan with the chicken. Cook for about 5 minutes, stirring, until the sauce has thickened and coats the chicken evenly.
- While the chicken is cooking, prepare your rice according to package directions. You can also steam green vegetables like broccoli in a steamer pan for the last 5 minutes of the chicken’s cooking time. If desired, mix the steamed vegetables into the chicken and sauce just before serving.
Notes
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Layla Foster is an experienced food writer with a passion for crafting recipes that are vibrant, reliable, and deeply satisfying. With a strong background in home-cooking education and flavor development, Layla has built a trusted voice in the food space—empowering readers to cook with confidence, curiosity, and joy. Today, she proudly shares her work on yummro.com, where she develops flavorful, approachable recipes designed for everyday kitchens and real-world mealtime routines.
Layla’s culinary career began in local community kitchens and event catering, where she learned how to create dishes that were not only delicious, but also adaptable, scalable, and crowd-pleasing. Those early experiences revealed her natural talent for recipe creation and her love of teaching others. Determined to expand her impact, she transitioned into digital food media, producing step-by-step recipes, cooking guides, and inspired meal ideas for a growing online audience. Her approachable teaching style quickly gained attention, allowing her to turn her passion into a full-time career.
Over the years, Layla has collaborated with food startups, cooking instructors, and kitchenware brands to develop recipes and culinary content used by thousands of home cooks. Her recipes have been shared widely across cooking communities and featured in digital roundups for their clarity, balanced flavors, and consistent success. Layla is especially known for her ability to take classic favorites and give them a fresh, modern twist—while still keeping them simple, comforting, and achievable for busy home cooks.
