Chicken Teriyaki!

Chicken Teriyaki

Chicken Teriyaki

Finally… as promised, Chicken Teriyaki!

So, the traditional Japanese book I borrowed from my Dad is called Everyday Harumi. It is probably worth mentioning that my Dad lived in Japan for about 6 months so will have obviously picked up quite a bit whilst he was there! He fully recommended this book as being jam packed with tasty and authentic recipes. So I thought I would give it a go : D

I used the recipe from the book for the teriyaki sauce but used my own cooking method to create the dish. This sauce made it, hands down, the most flavourful, lip-smacking  meal I have ever made in my kitchen! I whole heartedly recommend this recipe to anyone!

What you will need:

For the Chicken

  • 50ml Light Soy Sauce
  • 50ml Mirin *
  • 2 tbsp Caster Sugar
  • 2 Chicken Breasts, skinless & boneless
  • Salt & Pepper
  • 1 tbsp Rice Bran Oil

For the Rice

  • 1 x Garlic Clove, crushed
  • 4 x Spring Onions, chopped
  • 2-3 Small Mushrooms, chopped
  • 250g Cooked & Cooled Rice (or Microwave Rice)
  • Salt & Pepper
  • Pinch of Chilli Flakes, optional
*I found mirin in Tesco for about £1.50 for those of you who are struggling to find it.
Preheat your oven to 200°C/Fan 180°C.
Put the soy sauce, mirin & caster sugar into a large oven proof saucepan and bring to the boil. Reduce the heat and simmer for about 15 mins until it becomes a sticky syrup.
Chicken Teriyaki
Season both sides of the chicken breasts with a little salt & pepper. Heat a large non stick frying pan over a medium/high heat then add the oil. Fry the chicken breasts for about 5 minutes on each side, until a nice golden colour.
Chicken Teriyaki
Place the chicken into the syrup saucepan & spoon the sauce over to coat. Put into the preheated oven for about 15-20 minutes until the chicken is cooked through. Turn the chicken over half way through the cooking time and spoon the sauce over again.
Chicken Teriyaki
Meanwhile, using the pan you fried the chicken in, fry the garlic and mushrooms for 1-2 minutes over a medium heat. Add a little more oil if you need to.
Chicken Teriyaki
Add the spring onions and cook for a further 2 minutes.
Chicken Teriyaki
Add in the rice, season with salt & pepper to taste and the chilli flakes if using. Keep warm over a low heat, stirring occasionally, until the chicken is ready.
Chicken Teriyaki
When the chicken is done, remove from the saucepan and cut into slices.
Chicken Teriyaki
Spoon the rice into serving bowls and lay the chicken on top. Pour over any leftover sauce.
Chicken Teriyaki
And there you have it. A delicious, authentic & simple meal for two. Recipe is easily doubled, just make sure to bear in mind the size of the pans you are using before you start.
I honestly can’t describe enough how tasty this meal really is. I implore you all to give it a go, you won’t regret it!
Miss KitchenMason


  1. Looks great, you will have to make me some one day 😉

    Whilst you have the book, have a go at some of the other recipes you’ll find them just as tasty.

    How do you fancy a Japanese cooking lesson? A local Japanese lady runs cooking classes from her home. Sounds like a nice B’day pressie :)

    1. Thank you! And thanks for lending me the book 😀 So long as you don’t mind me hanging on to it for a little bit that’s exactly what I intend to do!!

      Aren’t those the same lessons we looked at earlier in the year? I think it’s a great idea, would be a fab day!

  2. […] And there you have it! Me and the Mr enjoyed ours with some rice similar to what I made with the Teriyaki Chicken, although I substituted the spring onions & mushrooms for yellow onion & some tomatoes from […]

  3. I’m going to make this again this week, it is so nice, and only 15 WW pro-points per serving, Which isn’t too bad for something so delicious! :)

    1. Thanks Em! This is one of my faves too : )

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