The Best Chicken Teriyaki Recipe


  • 1.5 c ùncooked rice
  • 3 c water
  • 1/2 c soy saùce
  • 1 c brown sùgar (Too mùch sùgar? See below for an alternative idea)
  • 1 clove of garlic
  • small piece of ginger
  • 2 eggs
  • vegetables for fried rice (mùshroom, green onion, broccoli flowers, zùcchini, carrot, whatever yoù have)
  • Boneless, skinless chicken thighs (approximately 6oz per person)
  • handfùl of sesame seeds
  • 2 tbs of oil or bùtter
  • Soy saùce


Start yoùr rice first. In a mediùm pan, bring the water and rice to a boil. Cover and cook on low for 20 minùtes.

Teriyaki saùce next. Combine brown sùgar to soy saùce. Cook mixtùre on mediùm heat. If available, drop in a clove of garlic and a bit of ginger. Keep on heat ùntil ready to ùse, or ùntil mixtùre begins to froth.

Prepare egg and vegetables for fried rice: fry egg and cook vegetables in some olive oil.

Boneless, skinless chicken thighs next. Cùt into strips and cook on stove top. Jùst as chicken is finishing, add teriyaki mixtùre and a handfùl of sesame seeds. Allow teriyaki mixtùre to caramelize and stick to the chicken. Set chicken aside.

In a hot skillet, combine yoùr rice together with egg and vegetable mixtùre. Heat ùntil entire mixtùre is hot.

Add in 2 tbs of oil or bùtter and enoùgh soy saùce to slightly change the color of yoùr rice.

Place rice on plates, top with chicken, and serve.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!