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Sticky Teriyaki Chicken Bites with Rice

Close-up of glistening Sticky Teriyaki Chicken Bites piled high over fluffy white rice and garnished with sliced green onions.
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Prepare simple, bite-sized chicken pieces coated in a thick, sweet, and savory homemade teriyaki glaze, served over fluffy white rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch bites
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons sake (optional)
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2 cups uncooked white rice
  • 3 cups water (for rice)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Rinse the white rice under cold water until the water runs clear. Combine the rice and 3 cups of water in a pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  2. While the rice cooks, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, sake (if using), grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook for 3 minutes.
  3. In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook until the sauce thickens significantly, about 1 minute. Remove from heat and stir in the sesame oil. Set aside.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken bites in a single layer, working in batches if necessary to avoid crowding the pan. Cook until the chicken is browned on all sides and cooked through, about 5 to 7 minutes.
  5. Pour about half of the prepared teriyaki sauce over the cooked chicken in the skillet. Toss the chicken quickly to coat every piece evenly with the sticky glaze. Cook for 1 minute, allowing the glaze to adhere firmly to the chicken.
  6. Serve the sticky teriyaki chicken bites immediately over the prepared fluffy white rice. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions.

Notes

  • For extra sticky chicken, reserve 1/4 cup of the thickened teriyaki sauce before adding it to the pan, and use it as a final drizzle after plating.
  • You can substitute chicken breasts for thighs, but thighs remain juicier.
  • If you do not have mirin, substitute with an equal amount of dry white wine mixed with 1 teaspoon of sugar.

Nutrition

Find it online: https://flavorzine.com/sticky-teriyaki-chicken-bites-with-rice/