Chicken Teriyaki with Ginger Rice

Chicken Teriyaki with Ginger Rice
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  • 1 tablespoon canola oil
  • 2 pounds skin-on boneless chicken thighs
  • 1 (1-inch) piece peeled, fresh ginger, divided use, ½ grated the other half thinly sliced
  • 1 tablespoon chopped garlic
  • ¼ cup brown sugar
  • ½ cup reduced sodium soy sauce
  • 2 bunches scallions, ends removed
  • + 3 more ingredients
    • 3 ½ cups water
    • 1 teaspoon salt
    • 2 cups conventional white rice

1. In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.

View full recipe at SpringPad


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