Teriyaki Chicken on Rice



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 15 Minutes
Cooking: 15 Minutes

Everyone loves this dish, from kids to adults. Cook extra chicken as it is just as great in a lunchbox the next day.



  • 4 boneless chicken thighs with skin on, about 200 g (7 oz) each
  • 90 ml (3 fl oz) teriyaki sauce (store-bought or homemade)
  • 1 quantity of Steamed Rice
  • 4 spring onions (scallions), thinly sliced



Pierce the chicken skin with a fork; this will help the chicken to absorb the sauce and help to release any excess fat.

Heat a frying pan over medium–low heat. Place the chicken in the pan, skin side down (no oil is needed). The chicken will release some of its fat. Cook for about 9–10 minutes, until the chicken skin begins to crisp. Use paper towel to remove some of the fat if needed. Turn the chicken and cook for 4–6 minutes, until cooked through.

Pour the teriyaki sauce into the pan. Toss the chicken in the sauce and cook for 1 minute. Remove the pan from the heat and slice the cooked chicken into strips.

Divide the steamed rice among four bowls. Crush the nori in between your fingers and sprinkle it over the rice. Top the rice with the sliced chicken and spring onion. Finish the dish with a pinch of shichimi togarashi.