Today, I’ll be sharing my favorite quick and easy chicken teriyaki with rice recipe! But first a little story behind this recipe. Living in Chicago, Archie and I LOVED and by loved I mean fell hard head over heels in love with Italian and Greek food. Pasta and pitas was a weekly thing for us. In my opinion, Chicago has the best Italian and Greek food outside of Italy and Greece. Though I would dare to admit that RPM Italian might still be my favorite Italian food even after our trip to Italy this past May.
However, there are two things that Southern California easily wins over Chicago. The first is a lot of good Asian food and a variety of it. Other than a few favorites, such as Ming Hin in Chinatown for dim sum and Yuzu on the Westside for sushi, there are very little solid Asian restaurants to choose from in Chicago. The second is quick, cheap, fast and healthy take out. Quality salad restaurants, such as Tender Greens or Lemonade, are far and few, and healthier fast food options, such as Flame Broiler, are pretty much nonexistent.
When we relocated back to Southern California this summer, one of the things I was most looking most forward to was the variety of healthy, cheaper meals. However, much to my disappointment, a lot of my go to restaurants had changed in quality and taste. The cheap, healthy teriyaki chicken joint that offered steamed veggies and brown rice not only raised their prices but also just didn’t taste the same anymore.
So back to the stovetop I went (but of course only after a quick detour to Foodgawker and Pinterest for inspiration). A chili, soy salmon with crispy rice and kale from Fresh Fit Kitchen inspired this chicken teriyaki with crispy rice and kale. I replaced the salmon for chicken since the fishy taste of salmon has pretty much been on my disgusting list since the start of my pregnancy.
This dish was absolutely delicious! And folks, I really mean it. There were no leftovers, and Archie has already requested a repeat ASAP! The best part is that you can use left over rice, substitute the kale for any leafy greens or even peas and the chicken required no marinating time!
Looking for another easy Asian chicken recipe? Try my Sweet and Spicy Chicken or Chicken Chop Suey recipes!
Chicken Teriyaki with Crispy Rice and Kale
Ingredients
- 1 lb boneless chicken thighs
- 4 cups chopped kale
- 3 cups leftover cooked rice
Teriyaki sauce
- 1/3 cup mirin
- 3 tbsp soy sauce
- 1 tbsp white sugar
- 1/2 tbsp sesame oil
- 1/2 tsp grated ginger optional
Instructions
- Wash and dry chicken thighs. I used boneless and skinless chicken but use whatever you prefer. Lightly season both sides of the chicken with salt and pepper.
- In a clean, nonstick pan, heat up oil and add chicken thighs. Put skin side down first if using chicken with skin. Cook chicken ~6 minutes per side or until an internal temperature of 165°F.
- Turn off heat and pour some of the teriyaki sauce over the chicken. Let chicken rest in pan for 3-5 minutes before cutting into pieces to allow the juices to settle.
Teriyaki Sauce Recipe
- Mix all the ingredients of the teriyaki sauce together. Heat up in small saucepan using low heat until all the sugar has melted.
Crispy Rice and Kale Recipe
- Finely chop and wash kale. Massage kale with hands 10-15 times until leaves are wilted.
- Heat up oil in nonstick pan with lid or Dutch oven. Add in kale and sauté for 3-5 minutes until the water has evaporated.
- Add more oil to pan with kale and add in rice. Mix together rice and kale and then flatten out to cover entire bottom of pan. Cover the pot and let cook for 3-5 minutes or until rice has formed a crispy layer on the bottom of pan. Turn off heat and scrape rice off bottom of the pan.
- Serve chicken on top of bowl of rice. Drizzle extra teriyaki sauce on top if desired. Voilá, enjoy!
Eunice says
I never thought to use leftover rice this way. Love adding this crispy kale rice as a base to a chicken teriyaki rice bowl!
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