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500g chicken breast or thigh
100ml kikkoman teriyaki marinade
100g spring onion
230-560g japanese rice


  1. Begin by slicing your chicken into strips or small bite-size pieces.

  2. Place the uncooked chicken in a bowl and pour over approximately 100ml of the teriyaki marinade. Make sure all the meat is covered and allow to marinate for 2 hours.

  3. After marinating, place the chicken in a grill with some of the teriyaki marinade for 5-10 minutes on each side under a medium heat.

  4. Once the chicken is cooked and any juices run clear, remove from the grill and arrange the chicken with cooked rice on a plate.

  5. Thinly slice some spring onion and garnish the chicken with it. If you want some extra vegetables, broccoli is a great combination with teriyaki chicken and rice.


For a richer umami flavour and more tender chicken, instead of using teriyaki marinade, try using 100ml shoyu koji, or soy sauce flavoured koji, plus 70g sugar. Koji is a special type of edible mould that grows on rice, and the enzymes in it will tenderise the chicken as well as give it a rich flavour.