Home Kid-FriendlyGinger-Sesame Teriyaki Chicken Over Coconut Rice
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Ginger-Sesame Teriyaki Chicken Over Coconut Rice

by Linda
written by Linda
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This Ginger-Sesame Teriyaki Chicken is a flavorful and aromatic dish that will take your taste buds on a delightful journey. The chicken is marinated in a rich teriyaki sauce infused with fresh ginger and sesame, resulting in a perfect balance of sweet and savory flavors. Served over a bed of creamy coconut rice, this dish offers a wonderful contrast in textures and tastes.

The coconut rice adds a hint of sweetness and a creamy texture that pairs beautifully with the tender chicken. This recipe is not only delicious but also quick and easy to prepare, making it perfect for busy weeknights or a special family dinner.

Ginger-Sesame Teriyaki Chicken Over Coconut Rice

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 480 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon sesame seeds
  • 2 cups jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 1/2 cups water
  • Salt, to taste
  • Green onions, chopped (for garnish)

Instructions

  1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and grated ginger to create the marinade.
  2. Place the chicken thighs in a ziplock bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to overnight.
  3. In a medium pot, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium heat.
  4. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and cooked through. Remove from heat and let it sit covered for 5 minutes.
  5. While the rice is resting, heat a skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from skillet and let rest for a few minutes before slicing.
  6. In the same skillet, add the reserved marinade and bring to a boil. Let it simmer for 2-3 minutes until slightly thickened.
  7. Slice the chicken and drizzle the thickened teriyaki sauce over the top before serving.
  8. To serve, place a generous scoop of coconut rice on each plate, top with sliced teriyaki chicken, and sprinkle with sesame seeds and chopped green onions.

Notes

Tip: For added flavor, you can sprinkle with additional sesame seeds or serve with steamed vegetables on the side.

For a deeper flavor, let the chicken marinate for at least an hour or overnight in the fridge. If you’re looking for a healthier option, you can substitute brown rice for coconut rice or use less sugar in the teriyaki sauce. Feel free to add vegetables like bell peppers or broccoli to the stir-fry for extra nutrition.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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