Juicy chicken thighs marinated in a sweet and spicy teriyaki sauce, served with crunchy stir-fried vegetables and fluffy brown rice.
INGREDIENTS:
4 Servings 15 ingredients.
- 8 whole boneless skinless chicken thighs
- 1 cup teriyaki sauce
- 2 tablespoon brown sugar
- 1 tablespoon sriracha
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 clove garlic minced
- 1 teaspoon ginger grated
- 2 cup mixed stir-fry vegetables
- 2 cup cooked brown rice
- 2 tablespoon vegetable oil
- pinch salt
- pinch pepper
- whole sesame seeds
- whole green onions for garnish
DIRECTIONS:
8 steps.
Ready in about 50 minutes.
1. In a bowl, mix the teriyaki sauce, brown sugar, sriracha, soy sauce, rice vinegar, garlic, and ginger to make the marinade.
2. Place the chicken thighs in the marinade and refrigerate for at least 30 minutes.
3. Heat vegetable oil in a skillet over medium-high heat and cook the chicken thighs until golden brown and cooked through, about 6-7 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the stir-fry vegetables and cook until crisp-tender, about 5-6 minutes.
6. Add the cooked rice to the skillet and stir to combine with the vegetables.
7. Slice the cooked chicken and serve over the stir-fried vegetables and rice.
8. Garnish with sesame seeds and green onions before serving.