Teriyaki chicken


Good teriyaki is when you get that sticky, brown and sweet meat. Nice fluffy rice to serve and some steamed greens to balance the sweet and savory. I like to add my teriyaki sauce slowly in the cooking process, so I don`t get to burn it and have it bitter. It takes a bit longer, but you can use the time to cook the greens and rice 🙂



  • 600 g boneless chicken thigh cut into small bites
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 agave syrup
  • 1 sesame oil
  • 2 tbsp olive oil
  • sesame seeds to serve (optional)
  • rice to serve
  • bok choy to serve


  1. Start by mixing your sauce ingredients and bringing them to a gentle simmer. Cook 3-4 minutes or until the sauce thickens a bit
  2. In a large pan preheat the oil and cook the chicken for 2-3 minutes
  3. Start adding the teriyaki sauce 1-2 tbsp at a time.
  4. Make sure your meat is complete cooked by tasting
  5. Serve on top of steamed rice and add some steamed bok choy (or broccoli or any favourite veggies). Sprinkle with sesame seeds

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