Chicken Teriyaki

Ingredients

• 360 ml (1½ cups)water
• 185 g (1 cup)rice
• 5 ml (1 tsp)sesame oil
• 454 g (1 lb), cut into bite-sized pieceschicken breast
• 270 g (3 cups), choppedbroccoli
• 1, choppedgreen pepper
• 1, choppedonion
• 3, slicedcarrots
• 240 ml (1 cup)teriyaki sauce

Instructions

1. 1

   Cook the rice

   Combine the rice and water in a medium saucepan and bring to the boil. Cover, reduce the heat to medium-low and simmer for 15 minutes. Take the pan off the heat and leave it covered for 5 minutes before serving.

2. 2

   Brown the chicken

   Heat the sesame oil in a wok or large non-stick frying pan. Add the chicken and brown over high heat for 2–3 minutes.

3. 3

   Add the vegetables

   Add the broccoli, green pepper, onion and carrots, then sauté for 2–3 minutes.

4. 4

   Simmer with sauce

   Pour in the teriyaki sauce and simmer for 3–5 minutes, stirring constantly, until it thickens.

5. 5

   Serve over rice

   Spoon the chicken and vegetables over the steamed rice.

What is chicken teriyaki?

Teriyaki is a Japanese cooking style in which food is cooked with a glossy, savoury-sweet sauce. This home-style version combines chicken and mixed vegetables in a quick pan-cooked meal.

The method keeps the rice separate until serving, so it can catch the sauce without becoming soggy. A ready-made teriyaki sauce makes this version especially convenient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 483 calories, 47g protein, 62g carbs, 5g fat.

Rice is the main source of carbohydrate, while the chicken breast provides most of the protein. The teriyaki sauce and sesame oil contribute fat, with the sauce also adding flavour and seasoning. For a balanced plate, serve a generous share of the vegetables alongside the rice and chicken.

The ingredients that matter

Chicken breast: Cutting it into bite-sized pieces helps it brown quickly and makes it easy to serve with rice. Keep the pieces roughly even so they cook at a similar rate.

Vegetables: Broccoli, pepper, onion and carrots bring a mix of shapes and textures. The brief sauté leaves them with some bite.

Teriyaki sauce: The sauce seasons the chicken and vegetables and thickens as it simmers. Stir constantly so it coats the ingredients evenly.

Getting the chicken right

Hot oil and a short browning stage give the chicken colour before the vegetables go in. Use a wok or a roomy frying pan so the pieces have contact with the hot surface.

The recipe browns the chicken for 2–3 minutes, then simmers it with the sauce for 3–5 minutes. Check that the thickest pieces are fully cooked before serving.

Keeping the vegetables crisp-tender

Sauté the vegetables for only 2–3 minutes before adding the sauce. They should soften slightly while retaining some firmness.

Cutting the carrots into slices and the other vegetables into manageable pieces helps them cook quickly. If your pieces vary in size, check the firmer vegetables as the sauce simmers.

Cooking fluffy rice

Once the rice and water boil, cover the saucepan and reduce the heat to medium-low for the 15-minute simmer. Avoid lifting the lid during this stage so the steam stays in the pan.

Rest the rice, still covered and off the heat, for 5 minutes before serving. This finishes the cooking and gives you time to complete the stir-fry.

What to serve with it

Serve the chicken and vegetables over the rice, with enough sauce to flavour the grains. The recipe already makes a complete meal of rice, chicken and vegetables.

For extra freshness, offer sliced spring onions or a wedge of lemon at the table. Keep any additions separate so everyone can season their own serving.

Recipe notes & tips

• Prepare and chop all the vegetables before heating the pan, as the stir-fry stages move quickly.
• Use a large pan so the chicken can brown rather than crowding together.
• Keep the chicken pieces similar in size for more even cooking.
• Stir continuously while the sauce simmers to help it thicken and coat the ingredients.
• Let the rice rest covered for the full 5 minutes before serving.

Variations

• Add ginger: Stir a little grated fresh ginger into the pan with the teriyaki sauce.
• Use brown rice: Cook it according to its packet instructions, as it may take longer than the rice in this recipe.
• Swap the vegetables: Use sliced courgette or mushrooms in place of one of the listed vegetables.
• Add heat: Serve with chilli flakes or a little sliced fresh chilli.
• Finish with sesame seeds: Scatter them over the finished dish just before serving.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; use a roomy wok or large frying pan.
• Uneven chicken pieces: Some can finish cooking before others; cut them into similar bite-sized pieces.
• Overcooking the vegetables: They can lose their bite; keep the initial sauté to 2–3 minutes.
• Leaving the sauce unattended: It can catch or thicken unevenly; stir constantly for the 3–5-minute simmer.
• Lifting the rice lid too soon: Steam escapes during cooking; keep the saucepan covered through the simmer and rest.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3 days. Reheat until piping hot, adding a small splash of water if the rice or sauce seems dry.

Frequently asked questions