Teriyaki Chicken on Rice



Preparation info

  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

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


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.