Teriyaki Chicken with Rice
Prep Time

5 min mins

Cook Time

15 min mins

Total Time

20 min mins




  • For steamed rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For Teriyaki Chicken:
  • 1 lb boneless chicken thigh, diced
  • 3 tsp mirin sauce
  • 4 tsp soy sauce
  • 3 tsp sake
  • 3 tsp sugar
  • Salt to taste
  • Pepper to taste


  • For steamed rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For Teriyaki Chicken:
  • Season the chicken with salt and pepper
  • Heat oil in a pan and sauté the chicken for 3 minutes. Let it cook for 3 more minutes to ensure it is cooked properly.
  • Add soy sauce, mirin sauce, sake, sugar and cook for 2 minutes on medium heat.
  • Serve chicken drizzled with the sauce from the pan.
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