This post may contain affiliate links, please see our privacy policy for details.
Weeknight Sesame Teriyaki Chicken with Ginger Rice. This is the super-fast Asian chicken and rice bowl that the whole family will love. Quick-cooking chicken, pan-seared, then tossed in a sweet and tangy garlic-ginger soy sauce with stir-fried fresh bell peppers. Serve this teriyaki chicken over steamed ginger rice and top with spicy cucumbers and toasted sesame crumbs. Every bite is saucy, sweet, and tangy. It’s delicious and even pretty healthy too. Major bonus? This is all made in one pan without the use of your oven.
Well, look at that, another chicken and rice bowl, another quick dinner, and you know what? I kind of love it.
This chicken…it is so good. Think, crispy, sweet, and tangy with soy sauce and rice vinegar. And…it’s served with all very delicious ingredients.
I’m talking gingery sesame rice, spicy cucumbers, and even some toasted sesame “crumbs”. And to top it all off, this chicken and rice dinner comes together in a matter of minutes. About twenty-five to be very exact.
Most importantly though…it’s delicious!
OK! And I got the post started. Sometimes writing out the first few sentences of each day’s blog post can be the hardest. I’ve said this before, but words really are not my thing. I love to tell a story through photos, but words on the hand? Well, words I can struggle with. Funny that I’ve now written two cookbooks (and 2495 blog posts). Not sure how that happened, but hey, I guess that just goes to show you that we shouldn’t sell ourselves short.
We can do more than we think!
The process.
Ok, so first up…start with the rice. I made a batch of sesame ginger rice, which is such a great complement to this sweet, tangy chicken. The ginger adds just the right amount of kick…which over here we find really delicious. Let the rice cook while you prepare the rest of the meal.
Now, those sesame crumbs? You need these, so don’t even think about skipping them. They’re simple Panko breadcrumbs, sesame seeds, and spicy chili flakes cooked in a bit of sesame oil. Everything gets toasted up in a skillet until golden and crisp. Finish with a pinch of salt.
These sesame crumbs are addicting, and they make for the perfect extra special finishing touch to this dish.
Now, make the sauce. It’s simply soy sauce, honey, and rice vinegar. A traditional teriyaki is made with Mirin and or rice wine, but it’s easier for me to find rice vinegar, so I just use that. I also ended up swapping the usual brown sugar for honey. This makes the sauce a little healthier and I also love the added flavor.
Now take some of the sauce and toss it with thinly sliced cucumbers. I wanted to add a fresh topping to this teriyaki, so my farmer’s market cucumber was finally put to good use. I then added a nice pinch of chili flakes to the cucumbers to make them spicy. Delish.
Pan-fry the chicken in a little oil until crisp, then add plenty of garlic, ginger, and bell peppers. Next, pour the sauce in and let it simmer down and thicken over the chicken and peppers.
SO GOOD.
Now, put it all together…
Spoon your rice into bowls, then add the chicken and peppers. Finish each bowl off with a good sprinkle of those spicy sesame crumbs and cucumbers.
Enjoy…immediately.
And that’s it…simple, quick, and oh so good. Perfect Asian dinner for any night of the week. We love this one!
Looking for other easy weeknight chicken dinners? Here are a few ideas:
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Spicy Honey Mustard Pretzel Chicken Fingers
Roasted Garlic Butter Chicken with Lemon Olive Dressing
Lastly, if you make this weeknight sesame teriyaki chicken with ginger rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Ingredients
- 4 tablespoons sesame oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup raw sesame seeds
- crushed red pepper flakes, using to your taste
- 2 tablespoons chopped chives or green onions
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 3 tablespoon rice vinegar
- 2 cucumbers, thinly sliced
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 teaspoons corn starch or flour
- 4 cloves garlic, minced or grated
- black pepper
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- steamed white or brown rice for serving , (ginger rice in notes)
Instructions
- 1. To make the sesame crumbs: Heat 1 tablespoon oil, the Panko, sesame seeds, and a pinch of crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. Sprinkle with salt. Set aside.2. To make the sauce: Combine the soy sauce, honey, rice vinegar, and 1 tablespoon oil. 3. Toss the cucumbers with 1/4 cup of the sauce and a large pinch of red pepper flakes. Let sit. 4. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.5. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the bell peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.6. Serve the chicken over bowls of rice. Top with sesame crumbs and spicy cucumbers. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can I make the sauce ahead of time?
Hi Marlo,
Sure, that would be just fine for you to do! Please let me know if you have any other questions! xx
I’ve made Tieghans recipes before and have typically enjoyed, sorry to say but this one was very disappointing. Considering all the ingredients, steps and time this was not worth the effort. It had hardly any flavor including the ginger rice, marinated cucumbers etc. Wouldn’t recommend unless you add additional seasoning to give it flavor.
Hi Brittney,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know! xx
So yummy! I added gochujang to the sauce and it made it the perfect spice for us! An amazing recipe!
Thanks so much, Hailey! Love to hear that you enjoyed this recipe and I appreciate you trying it! x
Hi I want to cook this recipe today but I don’t have fresh ginger, can I use ground ginger for this recipe? Thank you
Hi Ivy,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xT
One of my favorite chicken dishes to make! I usually sub the soy sauce for coconut aminos and add more veggies , it comes out delicious every time! Love so many of your recipes but this one is definitely a fav!
Hey Heather,
Love to hear this! Thanks for making this dish so often and sharing your feedback! xT
This was so good!!! And incredibly easy and quick.
Hey Karen,
Happy Monday! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! xT
Fast, easy, most likely have everything in your pantry and kid friendly dinner. Love any cucumber salad side
Hi Brittany,
Thanks so much for trying this dish and your feedback, so glad to hear that it turned out well for you! Xx
Delicious! Definitely took closer to an hour than 30 minutes, and absolutely worth it!
Thank you Kari! xT
This recipe is so good! Even my picky eater loved this! Thank you for another fun easy recipe!
Thank you so much for trying out the recipe! Have a great week! xT
Made this twice in two weeks. Delicious. I added broccoli the second time and love the panko. I think I can use that on Asparagus, on top of casseroles . . . many things. The rice is delicious with the ginger – a new favorite.
Awesome! Love to hear this! Thank you so so much! xT
Where do the chives and green onions go?
Hi there! I usually top the bowls with them! Sorry for the confusion! xT
Where do the green onions come in?
Add to the cucumbers? Or when cooking the chicken? Add as a garnish?
So good and easy to make! But maybe do half measurements of the sesame crumb.
Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Made this the other night and it was really good! The rice by itself was yummy!! I didn’t have sesame seeds and only had Italian panko, but still came out good. Love the crunch of the panko. I will try again with sesame seeds.
Thank you so so much for giving this recipe a try! I’m so glad you loved it! xT
made this tonight for my son’s bday dinner- delicious! Esp loved the crunchy topping. I also made a tofu version of the chicken for my vegan sister and it was just as good!
Thanks so much Carrie! xT