Skillet Teriyaki Chicken with Ginger-scallion rice and a side salad dressed with a creamy poppyseed dressing


  • 1C Teriyaki Sauce (your favorite brand)
  • 4 boneless skinless chicken thighs or breasts (can substitute salmon or tofu)
  • 1T EVOO
  • 3T Butter
  • 2-3 whole garlic cloves
  • 3” inch piece of fresh ginger
  • ½ C diced fresh pineapple
  • ½ C green onions, sliced
  • 2C Minute white rice
  • Optional sesame seeds and green onion to garnish
  • S&P TT

Salad Ingredients: 

  • 1 bag of iceberg lettuce
  • Small bag of shredded carrots
  • 1C mayonnaise
  • 1/3C rice vinegar
  • 4T white sugar
  • 1T soy sauce
  • 1t dried ginger
  • 1T poppy seeds
  • 1T fresh cracked black pepper
  • Whole milk too thin to desired consistency


Season chicken with salt and pepper on both sides. Pre-heat a sauté pan to medium heat. Add in butter and olive oil mixture, and wait for a slight smoke from the oil. (That’s when you know it’s hot enough.) Place chicken in pan away from you to prevent spattering. Sear the chicken 2-3 minutes on each side until browned and almost cooked through. Transfer to a plate and cover to keep warm. To same skillet add pineapple chunks and continue to sauté making sure not to burn. (About 30 seconds a side. Looking for some good color.) Pull pineapple out, and set aside. Add chicken back into pan, and top with teriyaki sauce. Cook until sauce is reduced to desired thickness. (5-7 minutes.)


Cook accordingly to the package, but when you’re adding the rice to the pan, add in ¼” slices of the ginger with the skin on, two whole garlic cloves, 1T salt, and 2T butter.

Salad dressing: 

In a bowl combine the mayonnaise, rice vinegar, white sugar, soy sauce, dried ginger, poppy seeds, and black pepper. Whisk to combine. If too thick add in a little whole milk to thin it out to the correct consistency.

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