Chicken Teriyaki with Rice (using alcohol-free sauce) Recipe

When it comes to family dinners, the quest for a dish that’s both delicious and nutritious is never-ending. Chicken Teriyaki with rice, using an alcohol-free sauce, is one such recipe that has become a staple in my household. The moment I first tried it, the savory aroma filled the kitchen, and I knew it was a hit. My family couldn’t get enough of it. The sweet, tangy flavor of the teriyaki sauce perfectly complements the tender chicken and fluffy rice, making it a wholesome meal that pleases both kids and adults. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this dish is bound to impress.

Ingredients

Gathering the right ingredients is crucial for any recipe, and this Chicken Teriyaki with Rice is no exception. Here’s what you’ll need to create this delightful dish:

• 2 boneless, skinless chicken breasts
• 1 cup of soy sauce (low sodium for a healthier option)
• 1/2 cup of pineapple juice (for a natural sweetness)
• 1/4 cup of apple cider vinegar
• 1/4 cup of honey
• 2 cloves of garlic, minced
• 1 teaspoon of ginger, grated
• 2 cups of jasmine rice
• 2 tablespoons of vegetable oil
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening the sauce)
• Sesame seeds and chopped green onions for garnish

Instructions

Creating this Chicken Teriyaki with Rice is straightforward, even for beginners. Here is a step-by-step guide:

1. Prepare the marinade: In a bowl, combine the soy sauce, pineapple juice, apple cider vinegar, honey, minced garlic, and grated ginger. Stir well until all ingredients are fully integrated.
2. Marinate the chicken: Place the chicken breasts in a shallow dish and pour half of the marinade over them. Ensure they are well-coated and let them sit in the refrigerator for at least 30 minutes.
3. Cook the rice: While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook according to the package instructions. Once cooked, fluff with a fork and set aside.
4. Sear the chicken: Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade and sear each side for about 6-7 minutes until golden brown.
5. Make the sauce: In a separate saucepan, bring the remaining marinade to a simmer. Add the cornstarch mixture, stirring continuously until the sauce thickens.
6. Combine and serve: Slice the chicken and place it on a bed of rice. Drizzle the thickened teriyaki sauce over the dish and garnish with sesame seeds and chopped green onions.

Nutrition Facts

Understanding the nutritional content of your meals is vital. This recipe serves four people and provides approximately 450 calories per serving. It’s a balanced mix of protein, carbohydrates, and fats, making it a filling yet healthy choice for dinner.

Preparation Time

One of the best aspects of this Chicken Teriyaki with Rice recipe is its efficiency. The total preparation and cooking time is around 45 minutes. This includes 10 minutes of prep time, 30 minutes for marinating, and roughly 15 minutes for cooking. It’s perfect for those busy weeknights when you want a quick yet satisfying meal.

How to Serve

Presentation is key when serving this delectable dish. Here are some ideas on how to make your Chicken Teriyaki with Rice look as good as it tastes:

• Use a shallow bowl to serve the rice, creating a bed for the sliced chicken.
• Drizzle the teriyaki sauce artistically over the chicken and rice.
• Garnish with a generous sprinkle of sesame seeds for added texture.
• Add a handful of chopped green onions for a burst of color.
• Pair with a side of steamed vegetables such as broccoli or snap peas for a balanced meal.

Additional Tips

To ensure your Chicken Teriyaki with Rice turns out perfectly every time, consider these additional tips:

1. Marinate longer: If time permits, marinating the chicken for a few hours or even overnight will enhance the flavor.
2. Use fresh ingredients: Fresh garlic and ginger make a significant difference in the flavor profile.
3. Adjust sweetness: If you prefer a sweeter sauce, increase the amount of honey to taste.
4. Rice cooking tip: For fluffier rice, let it rest for a few minutes after cooking before fluffing with a fork.
5. Alternative garnishes: Consider adding sliced red chili for a bit of heat, or toasted coconut flakes for a tropical twist.

FAQ Section

Here are some frequently asked questions about this Chicken Teriyaki with Rice recipe:

1. Can I use chicken thighs instead of breasts? Yes, chicken thighs can be used, and they offer a richer flavor due to their higher fat content.
2. Is there a substitute for soy sauce? Tamari or coconut aminos can be used as a gluten-free alternative to soy sauce.
3. Can I make this dish vegetarian? Absolutely! Substitute the chicken with tofu or tempeh for a vegetarian version.
4. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the microwave before serving.
5. Can I freeze this dish? While the chicken and sauce can be frozen, it’s best to prepare fresh rice when you’re ready to serve it again for optimal texture.