Weeknight Sesame Teriyaki Chicken with Ginger Rice
Juicy pan-seared chicken is coated in a sweet, tangy garlic-ginger teriyaki sauce and served over aromatic ginger-infused rice. Spicy marinated cucumber and sesame crumbs provide brightness and crunch, while chives or green onions finish it off for a vibrant, hearty, one-bowl meal.
Total time: 36 min • Active: 36 min • Inactive: 0 min
Combine soy sauce, honey, rice vinegar, and 1 tablespoon sesame oil in a bowl to make the teriyaki sauce.Make the sesame crumbs by heating 1 tablespoon sesame oil, panko breadcrumbs, sesame seeds, and crushed red pepper flakes in a skillet over medium heat until toasted. Sprinkle with salt and set aside.Measure and prepare all ingredients, including thinly slicing cucumbers, chicken breasts/thighs, and bell peppers, mincing garlic, and grating ginger.Toss the thinly sliced chicken (either thighs or breasts) with cornstarch and a pinch of black pepper in a medium bowl.Wipe the skillet clean. Heat remaining 2 tablespoons sesame oil over medium heat. When shimmering, add coated chicken and cook until crispy, about 5 minutes.Toss the sliced cucumbers with 1/4 cup of the teriyaki sauce and a large pinch of crushed red pepper flakes. Let sit.Add sliced bell peppers, minced garlic, and grated ginger to the crispy chicken in the skillet. Cook an additional 2–3 minutes until fragrant and the bell peppers have softened slightly.Pour the remaining teriyaki sauce into the skillet with chicken and vegetables. Bring to a boil, then cook until the sauce thickens and coats the chicken, about 5 minutes.To serve, add hot steamed ginger rice to bowls, then top with teriyaki chicken and vegetables. Finish with a spoonful of spicy cucumber topping and a sprinkle of sesame crumbs. Garnish with chopped chives or green onions.
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