Name: Ultimate Teriyaki Chicken with Rice, Crispy Potatoes, Mushrooms & Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ lbs (700 g) boneless, skinless chicken thighs; 2 tbsp soy sauce; 2 tbsp mirin (or honey if unavailable); 2 tbsp sake (optional); 2 tbsp brown sugar; 3 tbsp teriyaki sauce (store-bought or homemade); 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp sesame oil; Sesame seeds, for garnish; Fresh scallions, chopped, for garnish; 2 cups short-grain or jasmine rice, rinsed until water runs clear; 4 cups water; ½ tsp salt; 1 lb (450 g) baby potatoes, halved; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; Salt and black pepper, to taste; 1 cup button mushrooms, halved; 1 cup cherry tomatoes; 1 tbsp olive oil; ½ tsp dried oregano; ½ tsp thyme; Salt and pepper, to taste

Description

Few dishes bring comfort and balance to the table like teriyaki chicken. This version goes beyond the classic by pairing tender, sticky-sweet teriyaki chicken with fluffy rice, golden crispy potatoes, and a side of savory mushrooms and juicy roasted tomatoes. It’s the ultimate fusion of flavors and textures—sweet, salty, umami, crispy, and fresh—all on one plate. Perfect for family dinners, meal prep, or even entertaining guests, this dish celebrates both indulgence and nourishment in a single meal.

Ingredients

Scale

For the Teriyaki Chicken:

1 ½ lbs (700 g) boneless, skinless chicken thighs
2 tbsp soy sauce
2 tbsp mirin (or honey if unavailable)
2 tbsp sake (optional)
2 tbsp brown sugar
3 tbsp teriyaki sauce (store-bought or homemade)
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
Sesame seeds, for garnish
Fresh scallions, chopped, for garnish

For the Rice:

2 cups short-grain or jasmine rice, rinsed until water runs clear
4 cups water
½ tsp salt

For the Crispy Potatoes:

1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste

For the Mushrooms & Tomatoes:

1 cup button mushrooms, halved
1 cup cherry tomatoes
1 tbsp olive oil
½ tsp dried oregano
½ tsp thyme
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Toss baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on one baking sheet and roast for 25–30 minutes until golden and crispy.
On the second sheet, toss mushrooms and cherry tomatoes with olive oil, oregano, thyme, salt, and pepper. Roast for 15–20 minutes until mushrooms are tender and tomatoes slightly blistered.
While vegetables roast, cook rice. In a saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the teriyaki chicken. In a bowl, mix soy sauce, mirin, sake (if using), brown sugar, teriyaki sauce, garlic, and ginger.
Heat sesame oil in a skillet over medium-high heat. Add chicken thighs and sear for 4–5 minutes per side until browned. Pour sauce mixture over chicken, lower heat, and simmer for 8–10 minutes until sauce thickens and chicken is glazed.
Slice chicken and spoon extra teriyaki glaze over the top.

Serve chicken with fluffy rice, crispy potatoes, and roasted mushrooms and tomatoes. Garnish with sesame seeds and scallions.

Prep Time: 20 minutes
Cook Time: 30 minutes