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. | MalaysianChineseKitchen.com
Teriyaki Chicken Skillet
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

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.

Course: Main Dish
Cuisine: Asian American
Servings: 1
Calories: 932 kcal
Author: Jon Ooi
Ingredients
  • 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)
  • cups water (360ml)
  • ½ tsp salt
  • 1 green onion (thinly sliced)
Marinade
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.

Recipe Video