Homemade Teriyaki Chicken with Coconut Rice and Baby Bok Choy

Forget bottled teriyaki sauce-this homemade version is incredibly easy to whip up and tastes so much better. With a perfect balance of sweet honey, savory soy and aromatic ginger and garlic, the glaze coats tender chicken pieces beautifully. Paired with fluffy coconut rice and crisp-tender baby bok choy, this dish is a complete meal that’s both comforting and impressive.

The beauty of this recipe lies in its simplicity. While the rice simmers, you can prepare the chicken and bok choy in parallel, making it a great option for busy weeknights. The creamy coconut rice soaks up every last drop of the delicious sauce and the bok choy adds a fresh, crunchy contrast. It’s a restaurant-quality dinner you can make at home in under 30 minutes.

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Ingredients

1 cup jasmine riceView ingredient guideLike ingredientDislike ingredient

1 can (13.5 oz) coconut milkView ingredient guideLike ingredientDislike ingredient

1/2 cup waterView ingredient guideLike ingredientDislike ingredient

1 lb boneless skinless chicken thighs, cut into bite-sized piecesView ingredient guideLike ingredientDislike ingredient

2 tablespoons soy sauceView ingredient guideLike ingredientDislike ingredient

2 tablespoons honeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon rice vinegarView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon vegetable oilView ingredient guideLike ingredientDislike ingredient

2 heads baby bok choy, halved lengthwiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon sesame seeds, for garnishView ingredient guideLike ingredientDislike ingredient

2 green onions, sliced, for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk and water. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic and grated ginger. Set aside.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes.
4. Pour the teriyaki sauce over the cooked chicken. Stir to coat and let the sauce simmer for 1-2 minutes until it thickens slightly and glazes the chicken.
5. In the same skillet (or a separate one), add a splash of water or oil and sauté the baby bok choy halves cut-side down for 2-3 minutes until lightly charred and tender-crisp. Flip and cook for another minute.
6. To serve, divide the coconut rice among plates. Top with the teriyaki chicken and arrange the bok choy alongside. Garnish with sesame seeds and sliced green onions.

Recipe Tips

FAQ

Can I use regular rice instead of jasmine?

Yes, but jasmine rice has a fragrant aroma that pairs beautifully with coconut milk. You can use any long-grain white rice; adjust the cooking time according to package directions.

Is this recipe gluten-free?

It can be if you use tamari or a gluten-free soy sauce. Regular soy sauce contains wheat, so check the label if you need it to be gluten-free.

Can I make the teriyaki sauce ahead of time?

Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a stir before using.