Teriyaki Chicken Skillet
This Teriyaki Chicken Skillet uses simple ingredients yet is full of flavor. Designed for the single adult but can be easily multiplied to feed a family.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 boneless, skinless, chicken thighs
- 1 tbsp vegetable oil
- ½ green pepper ((cut into strips))
- 1 clove garlic ((minced))
- ¾ cup long grain rice ((washed and drained) (150g))
- 1¼ cups water ((360ml))
- ½ tsp salt
- 1 green onion ((thinly sliced))
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/8 tsp ground pepper
Instructions
- 1
Combine soy sauce, sugar, and ground pepper in a small bowl. Stir to mix.
- 2
Place chicken thighs in a bowl. Pour marinade over chicken thighs. Flip chicken thighs to get them coated with marinade.
- 3
Heat vegetable oil in a small skillet. Sauté green pepper for 1 minute. Remove and set aside. Leave remaining oil in the pan.
- 4
Pan fry marinated chicken thighs (reserve the marinade) for 2 minutes on each side. Remove and set aside.
- 5
Add minced garlic. Sauté for 30 seconds. Add rice. Stir for 1 minute. Pour reserved marinade, water, and salt over the rice. Stir, cover, and bring to a boil. Reduce heat to medium low and let it cook for 5 minutes.
- 6
Remove lid. Place sautéed green peppers and pan fried chicken on the rice. Cover and cook for another 5 minutes. Turn off stove and let it sit for 5 minutes.
- 7
To serve, transfer to a plate and garnish with sliced green onion.