Teriyaki Chicken House Las Cruces–Style Recipe

This Teriyaki Chicken House Las Cruces–style recipe is a home-cooked take on the sweet-savory chicken and rice combination associated with the restaurant name. It pairs seared chicken with a glossy soy, ginger, and garlic sauce, then serves it over rice with crisp vegetables; the sauce is made from easy-to-find ingredients rather than presented as the restaurant’s exact recipe.

Ingredients

1½ cups (285 g) uncooked medium- or long-grain white rice
1¾ cups (415 ml) water, or the amount specified on the rice package
1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
¼ cup (60 ml) low-sodium soy sauce
3 tbsp (45 ml) water, for the sauce
3 tbsp (45 ml) brown sugar, packed
1 tbsp (15 ml) honey
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) finely grated fresh ginger
2 garlic cloves (about 6 g), finely minced
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water, for the cornstarch slurry
1 tbsp (15 ml) neutral cooking oil, such as canola
2 cups (220 g) broccoli florets
1 medium carrot (about 85 g), thinly sliced
2 tbsp (30 ml) water, for the vegetables
2 green onions (about 30 g), thinly sliced
1 tsp (3 g) sesame seeds, optional

Instructions

Cook the rice. Rinse the rice under cool water until the runoff is less cloudy, if desired. Combine it with 1¾ cups (415 ml) water in a saucepan and bring to a boil. Cover, turn the heat to low, and cook according to the package directions, usually 15–18 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork. Follow your rice package if it calls for a different water ratio or timing.
Mix the sauce. While the rice cooks, whisk together the soy sauce, 3 tablespoons (45 ml) water, brown sugar, honey, rice vinegar, ginger, and garlic in a small bowl. Stir the cornstarch with 2 tablespoons (30 ml) cold water in a separate cup until smooth; keep this slurry separate for now.
Brown the chicken. Pat the chicken dry. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for about 5–7 minutes, turning occasionally, until browned on the outside and nearly cooked through. Check the thickest pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry.
Cook the vegetables. Add the broccoli, carrot, and 2 tablespoons (30 ml) water to the skillet. Cover and cook for 3–4 minutes, until the broccoli is bright green and beginning to turn tender. Remove the lid and let any remaining water evaporate. If the chicken has not yet reached 165°F (74°C), continue cooking and recheck it before serving.
Glaze the chicken. Stir the sauce mixture again and pour it into the skillet. Bring it to a gentle simmer. Stir the cornstarch slurry once more, then add it gradually while stirring. Simmer for 1–2 minutes, until the sauce is shiny and thick enough to coat the chicken. Avoid a hard boil, which can make the glaze reduce too quickly.
Serve. Spoon the rice into four bowls and top with the chicken, vegetables, and sauce. Finish with sliced green onions and sesame seeds, if using.

Tips

Cut evenly. Similar-sized chicken pieces cook at a similar pace. Thigh meat is forgiving, but chicken breast also works; check it carefully with a thermometer and remove it from the heat once it reaches 165°F (74°C).
Keep the pan uncrowded. Brown chicken in batches if the pieces overlap. Crowding releases moisture and steams the meat instead of giving it browned edges.
Adjust the glaze. For a less sweet sauce, reduce the brown sugar to 2 tablespoons (about 25 g). For a stronger ginger flavor, add another ½ teaspoon (2.5 ml) freshly grated ginger.
Choose a soy substitute thoughtfully. Use tamari for a similar savory flavor, checking the label for gluten-free suitability. Coconut aminos are typically sweeter and less salty, so reduce the honey and taste the sauce before thickening.

Serving Suggestions

Serve the chicken hot over steamed white rice, or use brown rice for a nuttier, chewier base. A side of edamame, cucumber salad, or lightly dressed cabbage adds freshness alongside the sticky glaze. For a fuller bowl, add extra steamed vegetables and keep the sauce portion moderate so the rice does not become soggy. If serving family-style, bring the rice and chicken to the table separately so everyone can build a bowl to taste.

Variations

Swap the broccoli and carrot for bell pepper strips, snap peas, or sliced zucchini; add quick-cooking vegetables near the end so they retain some bite. For a little heat, add ¼ teaspoon (1 g) red pepper flakes to the sauce. To make a vegetarian version, replace the chicken with 14 oz (400 g) pressed firm tofu, browned in the oil, and use the same sauce and vegetables; poultry temperature guidance does not apply to tofu. For a lower-sodium flavor, use reduced-sodium soy sauce and avoid adding extra salt.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing chicken and rice in shallow, airtight containers. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a covered skillet with a splash of water, stirring until steaming hot throughout, or microwave in short intervals, stirring between them. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. Freeze leftovers in airtight containers for up to 2–3 months for best quality, then thaw in the refrigerator before reheating. Do not leave cooked chicken or rice at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is this the exact Teriyaki Chicken House Las Cruces recipe?
This is a practical home-style interpretation, not a verified copy of a restaurant’s recipe. Teriyaki sauces and restaurant plate combinations vary, so adjust the sweetness and vegetables to suit your preference.

Can I use chicken breast instead of thighs?
Yes. Cut the breast into evenly sized pieces and avoid overcooking, since it can dry out faster than thigh meat. Use a thermometer to confirm that the thickest pieces reach 165°F (74°C).

Can I make the sauce ahead?
Yes. Whisk the sauce ingredients except the cornstarch slurry up to 3 days ahead and refrigerate in a covered container. Make the slurry just before using it, then stir it into the simmering sauce so it thickens smoothly.

Why did my teriyaki sauce turn lumpy?
The cornstarch may have settled or clumped before it went into the pan. Mix it with cold water until smooth, stir it again immediately before adding, and pour it in gradually while stirring the simmering sauce.

Can I prepare this without rice?
Yes. Serve the chicken and vegetables with noodles, cauliflower rice, or simply as a skillet meal. If using noodles, cook them separately according to their package directions and spoon the glazed chicken over them.

How can I tell when the sauce is thick enough?
It should cling to the chicken and leave a light coating on a spoon. If it becomes too thick, stir in water a teaspoon (5 ml) at a time; if it remains thin, simmer briefly while stirring rather than adding more cornstarch immediately.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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