Kleverige teriyaki rijst met kip en sesam

Ingredients

• 400 grice, such as jasmine or sushi rice
• 550 mlwater, for the rice cooker
• 600 gchicken breast
• 60 mlsoy sauce
• 3 tbsphoney
• 1 tbsprice vinegar
• 1 tspsesame oil
• 2 clovesgarlic, finely grated
• 1 tspfresh ginger, finely grated
• 1 tspcornflour
• for fryingsunflower oil
• to tastefreshly ground black pepper
• 2 tbsptoasted sesame seeds
• 3spring onions, finely sliced

Instructions

1. 1

   Cook the rice

   Rinse the rice two or three times under cold water, until the water runs clear. Put it in the rice cooker with the 550 ml water and switch the cooker on; it will change to its keep-warm setting when the rice is cooked.

2. 2

   Mix the sauce

   Meanwhile, combine the soy sauce, honey, rice vinegar, sesame oil, grated garlic and grated ginger in a bowl. Stir well and set aside.

3. 3

   Prepare the chicken

   Cut the chicken breasts into even strips about 2 cm wide and season lightly with pepper.

4. 4

   Brown the chicken

   Heat a splash of sunflower oil in a wide frying pan over a medium heat. Fry the chicken strips for 5–6 minutes, turning so they brown on both sides. Cook in two batches if the pan is crowded.

5. 5

   Reduce the sauce

   Pour the teriyaki sauce into the pan and stir to coat the chicken. Simmer over a medium heat for 2–3 minutes, until the sauce is glossy and sticky and the chicken is well covered.

6. 6

   Thicken if needed

   If you would like a thicker sauce, dissolve the cornflour in 1 tablespoon of cold water and stir it into the pan. Simmer gently for a further minute.

7. 7

   Serve the bowls

   Spoon the rice into deep bowls or onto plates and top with the teriyaki chicken. Scatter over the sesame seeds and sliced spring onions, then serve straight away.

What is teriyaki chicken?

Teriyaki is a Japanese cooking style in which food is coated in a sweet, savoury glaze. This quick version takes inspiration from those flavours, using soy sauce, honey, rice vinegar, sesame oil, garlic and ginger to make a glossy pan sauce.

The rice makes it a complete, comforting bowl, while sesame seeds and spring onions bring a toasty finish and a fresh bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 54g protein, 94g carbs, 13g fat.

Most of the carbohydrates come from the rice, while the chicken provides most of the protein. The honey adds sugars, and the sesame oil, sesame seeds and chicken contribute fat; soy sauce is the main source of sodium. Add a generous portion of steamed vegetables alongside the bowl for a more varied plate.

The rice and the sauce

Rice choice: Jasmine rice gives the bowl a soft, fragrant base, while sushi rice cooks up stickier. Rinsing it two or three times removes loose surface starch and helps the grains cook evenly.

Sauce balance: Soy sauce brings saltiness, honey sweetness, and rice vinegar a little acidity. Sesame oil, garlic and ginger round out the flavour without needing a bottled teriyaki sauce.

Getting tender, browned chicken

Even strips: Cut the chicken into pieces of similar thickness so they cook at roughly the same rate. The suggested width is about 2 cm.

Room in the pan: Brown the chicken in two batches if necessary. Crowding the pan can make the pieces release moisture and steam instead of taking on colour.

A glossy finish

Reduce first: Let the sauce simmer with the chicken for 2–3 minutes, stirring to coat the pieces. It should look shiny and cling to the chicken rather than run like a thin broth.

Cornflour option: Mix the cornflour with cold water before adding it, and use it only if you want a thicker glaze. Simmer for one more minute after stirring it in.

Doneness and timing

Chicken cue: The strips should be browned on both sides and cooked through before serving. Cut into the thickest piece to check that there is no raw-looking centre.

Easy coordination: Start the rice first, then mix the sauce and prepare the chicken while the cooker works. Keep the rice on its warm setting until the chicken is glazed.

What to serve alongside

Fresh sides: Add steamed broccoli, pak choi or quick-cooked green beans for colour and crunch. Keep the vegetables simply seasoned so the teriyaki glaze remains the main flavour.

Finishing touches: The sesame seeds add a toasted note, and spring onions bring freshness. Add them just before serving so they keep their texture.

Recipe notes & tips

• Rinse the rice until the water runs clear for a less starchy finish.
• Grate the garlic and ginger finely so they blend smoothly into the sauce.
• Use a wide pan to give the chicken room to brown.
• Stir the sauce as it reduces so it coats the chicken evenly.
• Mix the cornflour with cold water before adding it to prevent lumps.
• Toast the sesame seeds ahead of time, then scatter them over just before serving.

Variations

• Add vegetables: Stir-fry broccoli or sliced peppers separately and serve them alongside the chicken.
• Use chicken thighs: Swap in boneless thigh meat for a richer, juicier result.
• Make it spicy: Add chilli flakes or a little fresh chilli to the sauce.
• Use maple syrup: Replace the honey with maple syrup for a different sweetness.
• Try brown rice: Serve with cooked brown rice, allowing extra time for it to cook.

Common mistakes to avoid

• Crowded pan: The chicken may steam instead of browning; cook it in two batches.
• Uneven strips: Pieces cook at different speeds; cut them to a similar thickness.
• Thin sauce: Give it the full 2–3 minutes to reduce, then use the cornflour mixture if needed.
• Cornflour lumps: Do not add it dry; first dissolve it in 1 tablespoon of cold water.
• Overcooked chicken: Check the thickest strip and stop cooking once it is cooked through.

How to store

Refrigerate leftover chicken and rice in an airtight container for up to 3 days. Reheat until piping hot, adding a splash of water to the rice or sauce if it has dried out; avoid reheating more than once.

Frequently asked questions