Teriyaki Chicken Rice
Chicken breasts glazed in a soy, brown sugar, and garlic sauce, served over rice.
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.
While rice cooks, mix soy sauce, brown sugar, garlic, ginger, vinegar, and 60 mL water in a small bowl. Set aside.
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.
Pour the soy sauce mixture into the hot pan. Bring to a boil over medium heat.
Add the cornstarch slurry (cornstarch mixed with 2 tbsp water). Stir constantly 1–2 minutes until the sauce thickens to a glaze.
Return sliced chicken to the pan. Toss to coat in the glaze.
Drizzle with sesame oil if using. Serve over rice and top with sliced green onions.
Boneless skinless chicken breasts (PC Blue Menu) at $19.00/kg are the main cost at 600g = $11.40. This is a leaner, firmer result than thighs — do not overcook.
- Soy sauce at $0.51/100mL — 4 tablespoons (60 mL) comes to about $0.31. Use No Name brand.
- The sesame oil is optional but adds the characteristic flavor. A 100 mL bottle is around $2.00 at No Frills and will last for many recipes.
- Brown sugar Lantic brand 1 kg is $3.79. Three tablespoons is about 37g = $0.14 at that rate.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari (same amount) (Tamari costs slightly more, roughly $1 extra for a bottle, but the recipe uses only 4 tbsp.)
Use tamari instead of regular soy sauce. All other ingredients are naturally gluten-free.