Sticky, sweet, glossy teriyaki glazed chicken is piled onto soft, fluffy rice and paired with crunchy veggies to make a super easy weeknight meal. It takes less than 30 minutes, is easy to adapt and is a fab way to enjoy a takeaway classic at home.
Chicken teriyaki is a classic for a good reason. Sticky, sweet, super savoury sauce and juicy chicken are a perfect pair and it’s a lot easier to make than you’d think. The teriyaki sauce uses cupboard staples, comes together in minutes and is just SO glossy and packed with flavour.
I’ve made this a complete meal by serving the teriyaki chicken over rice, with some crunchy veggies on the side. Plus, you can make things even quicker by using a good store-bought teriyaki sauce if you like.
Why you’ll love this recipe
- Super quick and easy.
- Great for meal prep – make the separate elements and then assemble your bowl throughout the week.
- Enjoy a takeaway classic at home.
- Easy to adapt – add more veggies, or switch up your protein (beef or tofu would be great).
Nothing tricky to find here – you probably have most of the ingredients (if not all) already.
- Chicken thighs. Use boneless, skinless, free-range chicken thighs – they’re a juicier cut than breast which is why I tend to go for them more often – breasts have a tendency to dry out. You can, however, use chicken breast or tenderloin if you like.
- The sauce. You’ll need soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, cornstarch (cornflour) and water. You could use white or apple cider vinegar in place of the rice vinegar, or use ginger and garlic paste instead of fresh if that’s what you have.
- The toppings. You can get creative here and it’s a fab way to use up odds and ends in your veg drawer. I love the combination (and colours) of crunchy red cabbage, edamame beans and scallions, but cucumber, red bell peppers, broccoli or bok choi would be great too.
How to make the bowls
Mix all your teriyaki sauce ingredients in a small bowl, then set aside. I like to do this in a separate bowl, rather than adding the ingredients straight into the pan with the chicken, so that the cornstarch doesn’t go lumpy.
Heat your olive oil in a pan over medium-high heat, then add your sliced chicken thighs. Leave them alone to cook and get nicely golden on one side, before turning them over and cooking the other side.
Give the sauce a quick mix just before you add it to the pan, then pour it right in with the browned chicken. Stir it through so it coats every piece, then cook for another couple of minutes, as the sauce thickens and bubbles up. It should end up looking super glossy.
Pile rice into bowls, then top with the chicken and a few spoonfuls of the sauce. Arrange the veggies on top, finish with sesame seeds and dig in.
Got a question?
This recipe serves the teriyaki with steamed rice and veggies, but you could swap the rice for noodles (udon or vermicelli would be lovely), cauliflower rice, or serve it on top of an Asian-style slaw.
I like to use skinless, boneless chicken thighs, but breast or tenderloin will also work.
Yes! Once cooked, the chicken teriyaki will keep well for 4 days in the fridge. It’s a great one for meal prepping – cook the chicken and rice, then chop your veggies and keep the three elements in separate containers in the fridge, ready to be assembled.
Do you have my FREE Fakeaway Favourites ebook?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
Like this recipe? Here are some more chicken fakeaways
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print