How long does it take to make Honey Teriyaki Chicken & Rice?

About 4 hours 15 minutes in total: 15 minutes of prep and 4 hours of cooking.

How many servings does this Honey Teriyaki Chicken & Rice recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Honey Teriyaki Chicken & Rice recipe come from?

It was shared by Tom Walsh on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Honey Teriyaki Chicken & Rice – 255‑Minute Recipe

Name: Honey Teriyaki Chicken & Rice – 255‑Minute Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Ingredients: 1360 g boneless skinless chicken thighs; 75 g soy sauce; 30 g dark soy sauce; 80 g honey; 60 g mirin; 30 g ginger paste; 15 g garlic paste; 3 tbsp cornstarch; 4 tbsp cold water; 480 g short grain or sushi rice; 100 g low‑fat mayonnaise; 100 g 0% Greek yogurt; 75 g sriracha; to taste salt; to taste pepper; to taste garlic powder; as needed milk; 2 stalks green onions

A savory honey teriyaki chicken paired with fluffy short‑grain rice, finished with a creamy low‑calorie Yum Yum sauce. The dish balances sweet and umami flavors, making it a satisfying, protein‑rich meal‑prep option for busy weeks.

Recipe by Tom Walsh· Structured by ReelsMeals

From: Instagram(view original)

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Honey Teriyaki Chicken & Rice – 255‑Minute Recipe

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Prep Time

15 min

Cook Time

4 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

4 hr 15 min estimated total time for 8 servings.

Explore related saves

Dinner Slow Cooker High Protein Low Calorie

Ingredients

3 lb boneless skinless chicken thighs
2 3/5 oz soy sauce
1 1/10 oz dark soy sauce
2 4/5 oz honey
2 1/10 oz mirin
1 1/10 oz ginger paste
0.53 oz garlic paste
1 1/10 lb short grain or sushi rice
2 stalks green onions

Corn Starch Slurry

3 tbsp cornstarch
4 tbsp cold water

Low‑Cal Yum Yum Sauce

3 1/2 oz low‑fat mayonnaise
3 1/2 oz 0% Greek yogurt
2 3/5 oz sriracha
to taste salt
to taste pepper
to taste garlic powder
as needed milk

Instructions

1
Place the chicken thighs in the slow cooker.
2
Add soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste to the cooker and stir to coat the chicken evenly.
3
Cook on high for 4–5 hours or on low for 5+ hours until the chicken is tender and easily shreds.
4
While the chicken cooks, prepare the cornstarch slurry: combine 3 tbsp cornstarch with 4 tbsp cold water in a small bowl and whisk until smooth.
5
When the chicken is done, stir the slurry into the slow cooker, cover, and let the sauce thicken for 15–20 minutes uncovered.
6
Meanwhile, rinse the short‑grain or sushi rice under cold water until the water runs clear, then cook according to package directions (about 18–20 minutes on the stovetop or 10–12 minutes in a rice cooker).
7
In a separate bowl, whisk together low‑fat mayonnaise, Greek yogurt, sriracha, salt, pepper, and garlic powder to make the low‑calorie Yum Yum sauce; add milk as needed to reach a smooth, dip‑ready consistency.
8
Fluff the cooked rice with a fork and divide it among serving plates.
9
Slice or shred the honey teriyaki chicken and place it over the rice.
10
Drizzle the Yum Yum sauce over the chicken and rice, then garnish with chopped green onions.
11
Allow the dish to rest for a couple of minutes before serving so the flavors meld.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Stir the slurry into hot sauce

After the chicken is tender, whisk the cornstarch and cold water together, then stir the smooth slurry into the hot cooker before covering.

Cover while the sauce thickens

Let the sauce sit uncovered for 15–20 minutes after adding the slurry.

Rinse rice until water runs clear

Rinse the short‑grain or sushi rice under cold water until the runoff is clear to remove excess starch before cooking.

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