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

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.
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Main Dish
Cuisine: Asian American
Servings: 1
Calories: 932kcal
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

  • Combine soy sauce, sugar, and ground pepper in a small bowl. Stir to mix.
  • Place chicken thighs in a bowl. Pour marinade over chicken thighs. Flip chicken thighs to get them coated with marinade.
  • Heat vegetable oil in a small skillet. Sauté green pepper for 1 minute. Remove and set aside. Leave remaining oil in the pan.
  • Pan fry marinated chicken thighs (reserve the marinade) for 2 minutes on each side. Remove and set aside.
  • 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.
  • 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.
  • To serve, transfer to a plate and garnish with sliced green onion.

VIDEO

NUTRITION

Calories: 932kcal
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