Teriyaki Chicken Rice

Ingredients

• AmountIngredientEst. cost
• 600 g boneless skinless chicken thighs $5.29
• 400 g long-grain white rice, dry $1.00
• 4 tbsp soy sauce $0.31
• 3 tbsp brown sugar $0.14
• 4 cloves garlic, minced $0.32
• 1 tbsp fresh ginger, grated (or 1 tsp dried) $0.20
• 2 tbsp vegetable oil $0.12
• 2 tsp rice vinegar or white vinegar $0.05
• 1 tsp cornstarch mixed with 2 tbsp water $0.03
• 2 stalks green onions, sliced (for serving) $0.33
• 1 tsp sesame oil (optional, for finishing) $0.30
• 750 mL water (for cooking rice) $0.00
• Recipe total$8.09

Instructions

1. 1 Cook rice: bring 750 mL water to a boil, add rice, stir once, cover and cook on low heat 18 minutes. Remove from heat and rest 5 minutes.
2. 2 While rice cooks, mix soy sauce, brown sugar, garlic, ginger, vinegar, and 60 mL water in a small bowl. Set aside.
3. 3 Heat oil in a wide skillet over medium-high heat. Add chicken thighs and cook 6–7 minutes per side until cooked through and golden. Remove from pan and slice.
4. 4 Pour the soy sauce mixture into the hot pan. Bring to a boil over medium heat.
5. 5 Add the cornstarch slurry (cornstarch mixed with 2 tbsp water). Stir constantly 1–2 minutes until the sauce thickens to a glaze.
6. 6 Return sliced chicken to the pan. Toss to coat in the glaze.
7. 7 Drizzle with sesame oil if using. Serve over rice and top with sliced green onions.

Nutrition per Serving

Estimated values per serving.