cooking · Dinners · gluten free · Recipes · Tips & Tricks

Terryaki Chicken & Rice

A sweet and savory sauce is thickened with some cornstarch, and then poured over some cooked chicken. From there, we top it off with rice that’s mixed with some steamed veggies! YUM!


Just pause for a moment. And then get the ingredients to get this, because…… OH MY WORD I NEVER THOUGHT I WOULD LOVE CHICKEN THIS MUCH!!!!!!

Yes. It’s that good!

This dish is by far my favorite meal I’ve made for the past month. And I cook dinner at least 4 times a week!

Just look at those photos.

Behind the scenes: those photos are actually from Lara’s plate because I messed mine up so bad I couldn’t even bare to take a photo of it. It turns out she has very, very good plating skills even if she doesn’t mean too!


Ive only made teriyaki chicken a few times. It was not like this, though. My sauce from previous attempts was not thick at all.


This sauce is like 100x better than Panda Express’s sauce. Because who doesn’t like honey+soy sauce????

Lets talk about the rice for a minute. Normally people use 1 cup of rice to 1-1/2 cups water. The thing is, it comes out soooo dry. I prefer a rice to water ratio as 1:3. It comes out so moist, and it’s perfect for this dish! For the veggies, I used my steamer basket in the rice cooker so I can cook veggies and rice at the same time.


Unfortunately this dish is pretty involved, and uses quite a few dishes. But, you can make the sauce in advance and cook the chicken in advance!

Terryaki Chicken & Rice

  • Servings: 5-6
  • Print


For the sauce:

1/2 cup honey

1/2 cup soy sauce

2 tablespoons ketchup

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2-1/2 teaspoons cornstarch

1. Combine honey, soy sauce, ketchup, pepper and garlic in a saucepan. Over low heat, whisk almost constantly until simmering. Add cornstarch and keep whisking until the sauce has thickened, about 6-8 minutes. Set aside and start working on the rice/ chicken. You can make this the day before, refrigerate, and heat on the stove the next day.

For the rice and chicken:

3 chicken breasts, cut into 1-inch pieces

1 cup white or brown rice

1 cup broccoli florets, each floret cut into thirds.

1/2 cup 1/2 inch pieces of carrot

1/2 cup peas, thawed or fresh


  1. In a rice cooker add rice and 3 cups of water. Or, use quick rice and cook it on the stove. Cook according to your rice cooker directions.
  2. Use the steamer basket in your rice cooker and place the carrots in it. Place in rice cooker 30 minutes from finishing cooking. Add broccoli to basket 15 minutes from finishing cooking, along with the peas. Once rice is done, add veggies to rice and stir. You can also steam the veggies on the stove: boil water. Place carrots in a strainer. Place on top of water and cover. Cook until fork tender. Add broccoli and peas and cook until broccoli is fork tender.
  3. Cook chicken on the stove over medium heat. Cook until there is not pink on the inside, and the juices run clear. Pour sauce over and stir. Serve chicken on top of rice.
  4. -Eva





20 thoughts on “Terryaki Chicken & Rice

  1. I could totally eat this for breakfast, lunch, and dinner – looks amazing! Great recipe Eva, and great plating Lara! 🙂


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