Teriyaki Chicken with Rice

  • Prep Time

    5 minutes

  • Cooking Time

    15 minutes

  • Serving


  • Non Veg
  • Chicken
  • Main course

If you are craving for a plate of ‘chicken on rice’, then this sweet, garlicky chicken along with the rice comes together in just 20 minutes. It is incredibly easy, requires very little chopping – you can look forward to having it at the end of a long work day!


For the steamed rice:

  1. In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  2. Add water to approximately 1 inch or 1 finger joint above the rice.
  3. Add salt if desired.
  4. Cook on medium to medium-high heat until the water has boiled down to the level of the rice.
  5. Reduce heat to low. Cover and continue to cook 12-15 minutes. Do not stir or uncover.
  6. Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
  7. Fluff with a fork before serving.
  8. For the Teriyaki Chicken:

  9. Season the chicken with salt and pepper
  10. 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.
  11. Add soy sauce, mirin sauce, sake, sugar and cook for 2 minutes on medium heat.
  12. Serve chicken drizzled with the sauce from the pan, on the plate of rice.


For the steamed rice:

  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For the 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