Teriyaki-Style Chicken Rice Bowl
How do you want to cook it?
Same ingredients. The steps and times below change to suit your kitchen.
Steps· Pan
- 1
Rinse the rice and simmer it in 160 ml water with the lid on for 12 minutes. Rest off the heat for 5 minutes.
- 2
Cut the chicken into bite-size pieces and fry in 1 teaspoon oil for 7-8 minutes until cooked through.
- 3
Mix 1½ tablespoons soy sauce, 1 tablespoon sugar, grated ginger, and 2 tablespoons water. Pour into the pan and bubble for 2 minutes until glossy and sticky.
- 4
Spoon over the rice and top with spring onion.
Easy substitutions
No Chicken?
Try Tofu or Salmon.
Storage & leftovers
Cool leftovers within 1 hour, refrigerate, and eat within 1 day. Reheat only once, until steaming hot all the way through.
Student tip
Chicken thighs stay juicier than breast and are usually cheaper.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.