Nothing beats a warm, flavorful bowl of teriyaki chicken rice after a busy day. This dish combines juicy chicken thigh coated in sweet-savory glaze, crisp vegetables, and fluffy rice.

It’s comforting, satisfying, and surprisingly easy to make at home. Today, we’ll break down every step so we can recreate this restaurant-style dish ourselves. Trust us, following these steps will make it perfect every time.

Ingredients You’ll Need

For the chicken:

- 1 whole chicken thigh (200–250g), deboned

- ½ teaspoon salt

- ¼ teaspoon white pepper

For the teriyaki sauce:

- 3 tablespoons light soy sauce

- 2 tablespoons rice cooking liquid

- 1 tablespoon oyster sauce

- 1 tablespoon honey

For the vegetables:

- Half a carrot, cut into thin strips

- 50g cauliflower florets

- 1 small cucumber, sliced

Others:

- 1 tablespoon neutral oil for cooking

- 1 serving of steamed rice (~200g)

These ingredients are simple but balanced. Chicken provides protein and supports healthy skin, carrots and cucumber refresh and detox, and cauliflower adds texture and vitamins.

Step 1: Prepare Chicken and Vegetables

- Debone the chicken thigh and lay it flat on a cutting board.

- Gently pound one side using a meat mallet to even out thickness. This prevents the chicken from shrinking while cooking.

- Season both sides lightly with ½ teaspoon salt and ¼ teaspoon white pepper. Let it sit for 10 minutes to absorb the flavor.

- While the chicken rests, prepare the vegetables: cut the carrot into thin strips, slice the cucumber, and separate cauliflower into small florets.

- Blanch the vegetables in boiling water for 1–2 minutes, then drain and set aside. This keeps them crisp and colorful.

Step 2: Mix the Teriyaki Sauce

In a small bowl, combine:

- 3 tablespoons light soy sauce

- 2 tablespoons rice water

- 1 tablespoon oyster sauce

- 1 tablespoon honey

Stir well until honey dissolves completely. This glaze will give the chicken its signature shiny, flavorful coating.

Step 3: Cook the Chicken

- Heat 1 tablespoon of neutral oil in a frying pan over medium heat.

- Place the chicken skin-side down first. Cook for 4–5 minutes until the skin is golden and crispy.

- Flip the chicken and cook the other side for 3–4 minutes until fully cooked.

- Reduce the heat to low and pour in the prepared teriyaki sauce.

- Simmer gently, stirring occasionally, for 2–3 minutes until the sauce thickens and clings to the chicken.

Step 4: Assemble the Rice Bowl

- Place 1 serving of steamed rice at the bottom of a bowl.

- Arrange the blanched vegetables on one side.

- Place the glazed chicken on top of the rice.

- Drizzle any remaining thickened sauce from the pan over the chicken and rice.

Pro Tips for Lykkers

- Always simmer the sauce on low heat; high heat can burn the honey and make it bitter.

- Flattening the chicken ensures even cooking and juiciness.

- Don’t over-blanch vegetables—they should remain crisp and colorful.

- Taste the sauce before adding; adjust sweetness or saltiness as needed.

Why We Love Teriyaki Chicken Rice

This dish is balanced, nutritious, and full of flavor. The chicken is tender, the sauce is glossy and sweet-savory, and the vegetables add freshness. It’s a complete meal that feels special but is surprisingly easy to make at home. We can enjoy it on weekdays or as a cozy weekend treat.

Let’s Enjoy

There you have it! With these step-by-step instructions, we can make restaurant-quality teriyaki chicken rice at home in about 30 minutes. Grab your ingredients, follow each step carefully, and enjoy a bowl full of comforting flavors. Next time, we can even experiment with different vegetables or adjust the sauce to our taste. Cooking at home is simple, fun, and rewarding, and this teriyaki chicken rice proves it perfectly.