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Chicken Teriyaki with Steamed Rice

Name: Chicken Teriyaki with Steamed Rice
Prep time: 38 min
Total time: 43 min
Cuisine: Japanese
Ingredients: steamed jasmine rice — 266 g; water — 532 g; boneless chicken — 680 g; salt — 4 g; freshly ground black pepper — 3 g; soybean soy sauce — 118 g; mirin — 59 g; light-brown sugar — 38 g; rice-wine vinegar — 11 g; garlic — 6 g; ginger — 5 g; cornstarch — 5 g; oil — 14 g; scallions — 200 g; ground toasted sesame seeds — 5 g

Chicken Teriyaki with Steamed Rice reads umami 7.2, salinity 5.8 and richness 4.7 on Palate's 0–10 flavor X-ray — a Japanese main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.1 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 3.2 / 10
Bitter & Earthy — 1.1 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.2 · Salinity 5.8 · Richness 4.7 · Allium 3.9 · Sweetness 3.6 · Nutty 3.2 · Sourness 3.2 · Funk & Ferment 3.1 · Herbaceous 2.5 · Warm Spice 2.1 · Floral 1.3 · Bitterness 0.9 · Earthy 0.9 · Heat 0.5

What's in it (15)

steamed jasmine rice — 266 g
water — 532 g
boneless chicken — 680 g
salt — 4 g
freshly ground black pepper — 3 g
soybean soy sauce — 118 g
mirin — 59 g
light-brown sugar — 38 g
rice-wine vinegar — 11 g
garlic — 6 g
ginger — 5 g
cornstarch — 5 g
oil — 14 g
scallions — 200 g
ground toasted sesame seeds — 5 g

Time & effort: about 43 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 99.6 kcal, 11.9 g protein, 2 g fat, 8.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Combine the rice and water in a medium saucepan; bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes before fluffing with a fork.
As the rice cooks, pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger until the sugar dissolves; set the sauce aside. In a separate small dish, stir the cornstarch with 1 tablespoon water to make a slurry; set aside.
Heat the oil in a large skillet over medium heat. Add the chicken thighs skin-side down and cook without moving them until the skin is deeply golden and crisp, 7-8 minutes.
Flip the chicken and cook until an instant-read thermometer reads 165 F at the thickest part, 5-6 minutes more. Transfer the chicken to a plate and tent loosely with foil.
Pour off all but 1 tablespoon of fat from the skillet. Return to medium heat, add the sauce mixture, and bring to a simmer, scraping up any browned bits. Whisk in the cornstarch slurry and cook, stirring, until the sauce is glossy and thick enough to coat a spoon, 1-2 minutes.
Return the chicken and any accumulated juices to the skillet, turning to coat evenly in the glaze; simmer until heated through, 2 minutes.
Slice the chicken thighs, arrange over the steamed rice, spoon the remaining glaze on top, and finish with the scallions and sesame seeds.

Dishes with a similar flavor shape

Teriyaki Chicken Meatballs — Japanese
Chicken Teriyaki Meal Prep Bowls — Japanese
Egg Roll Bowl with Ground Turkey — Chinese-American
Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
Grilled Sesame Soy Flank Steak — Fusion

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.