87% would make this again

Chicken and Teriyaki

Q: Which cut of chicken is best, thigh or breast?

Thighs are the safest bet for juicy, forgiving results and they hold up well to the glaze, but breasts work if you slice them thinly or watch the cooking time closely.

Q: How do I get a glossy clingy teriyaki sauce that's not runny?

Simmer the sauce ingredients separately, then finish with a small cornstarch slurry so it thickens into a glossy glaze that sticks to the chicken.

Q: Why does the sauce burn or stick to the pan?

Sugar in the sauce can burn if cooked too hot or left in the pan too long; either reduce the sauce in a separate pan and add it near the end, or use a non stick pan and moderate heat so the sugar caramelises without charring.

Q: Do I need to marinate the chicken and for how long?

A short marinade of 15 to 30 minutes adds flavour, but you can skip it if you are short on time and still get great results by brushing on the glaze while the chicken cooks.

Q: How do I make the rice stay fluffy and match the plated look in the photo?

Rinse the rice until the water runs clear, cook with the correct water ratio, then let it rest covered for about 10 minutes before fluffing so the grains stay separate and look neat on the plate. Add a fresh lettuce leaf under the chicken if you want the same bright contrast and to keep sauce off the rice.

Q: Can I make this ahead or freeze it for later?

Yes, you can make the sauce and chicken ahead, refrigerate for a few days, or freeze cooked chicken and sauce for up to three months; cool completely before storing and reheat gently to keep the glaze glossy.

Q: Is teriyaki healthy, and how do I cut down on sodium and sugar?

Teriyaki adds flavour but can be high in salt and sugar, so use low sodium soy sauce, reduce added sugar or swap half for honey, and taste as you go to keep it balanced.

Vish G

November 29, 2025

This Chicken and Teriyaki combo with rice turns an easy dinner into something that feels far more impressive than the effort it takes. The sweet and savoury glaze clings to every bite in the best way. Once you make this Japanese dish you’ll wonder why you ever ordered takeout.

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

Chicken and Sauce
4 boneless skinless chicken thighs or breasts (thighs recommended)
2 tbsp vegetable oil
120 ml soy sauce (½ cup)
120 ml mirin (½ cup)
2 tbsp sake or water
2 tbsp brown sugar or honey
2 garlic cloves, grated
1 tbsp grated fresh ginger
1 tbsp cornstarch
1 tbsp cold water (for slurry)
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
2 spring onions, thinly sliced
Rice
300 g uncooked short or medium grain rice (1½ cups)
480 ml water (2 cups)
Pinch of salt
For Plating
4 large lettuce leaves

Instructions

Rinse the rice under cold water until the water runs mostly clear, then cook it with the water and a pinch of salt. Let it sit covered for 10 minutes after cooking so the grains stay fluffy.
Mix the soy sauce, mirin, sake or water, brown sugar or honey, garlic, ginger and sesame oil in a bowl. Scoop out 4 tbsp of this mixture and set aside for the glaze.
Stir the cornstarch into the remaining sauce until smooth, then pour it into a small pan. Heat gently until it thickens into a glossy glaze, then set it aside.
Pat the chicken dry and season lightly with salt. Warm the oil in a large pan over medium high heat and add the chicken in a single layer. Leave space between each piece so the pan stays hot.
Cook until golden on the first side, then flip and cook until the chicken reaches about 160°F. Take it off the heat and let it rest for 5 minutes so it stays juicy.
Warm the glaze over low heat and brush it over the chicken until coated. Slice the chicken into even strips.
Fluff the rice and spoon it onto one side of each plate. Lay a lettuce leaf next to the rice. Place the sliced chicken on the leaf and spoon a little extra glaze over the top.
Sprinkle with sesame seeds and spring onions. Serve hot and enjoy.