Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken over Coconut Rice
One of 94 teriyaki chicken recipes we measured
from www.chelseasmessyapron.com
5 cooks on www.chelseasmessyapron.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 72% | 21% |
| sweetener | 6% | 9% |
| thickener | 0% | 0% |
| aromatics | 11% | 1% |
| acid | 2% | 2% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 2 large boneless, skinless chicken breasts (1.5 pounds) |
| Vegetable oil (or canola oil, for grilling) | |
| 1/2 of a large pineapple (core removed and cut into thick coins) | |
| 150 g | 1 small red onion (sliced into thick coins) |
| Toasted coconut flakes (optional) | |
| Fresh cilantro (optional) | |
| 383 g | 1 (13.5-ounce) can coconut milk (unsweetened) |
| 473 g | 2 cups water |
| 370 g | 2 cups jasmine rice |
| 4 g | 1 teaspoon brown sugar (packed) |
| 6 g | 1 teaspoon salt |
| 1 lime | |
| 128 g | 1/2 cup reduced-sodium soy sauce |
| 53 g | 1/4 cup light brown sugar (firmly packed) |
| 21 g | 1 tablespoon honey |
| 30 g | 2 tablespoons rice vinegar |
| 14 g | 1 tablespoon sesame oil |
| 2 g | 1 teaspoon ginger paste |
| 3 g | 1 teaspoon garlic (minced) |
| 1 g | 1/4 teaspoon red pepper flakes |
| 4 g | 1/2 tablespoon cornstarch (plus 1/2 tablespoon water) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe turned out so good. I'll never make teriyaki without the coconut milk rice again. It made it so good. I made this without chicken, only vegetables and it was still great. I messed up and added 4 times the ginger, but I'll just use less next time ev” — a cook, 5.0★
“I have made this so many times! I’m going to post it on my IG and tag you.” — a cook, 5.0★