Teriyaki Chicken on Rice

This recipe is from Daisy Aiken who has started up The Rugby Pantry with a friend. It is said to be her All Black fiances favourite pre game meal. It certainly is a winner and very easy to make. I definitely see this being a regular fixture at our house as well.



  • 5 boneless and skinless chicken thighs
  • ¾ cup teriyaki sauce (I used Masterfoods Teriyaki Marinade)
  • 2 tbsp sesame seeds
  • 2 cups basmanti rice
  • 3 cups boiling water
  • Packet of ranch-slaw
  • ¼ cup sesame seed dressing
  • 1 spring onion (green end), thinly sliced
  • Coriander, optional
  • 1 avocado, thinly sliced
  • Kewpie Japanese mayo


Cut chicken thigh cutlets into medium length slices and marinade in teriyaki sauce for as long as possible, ideally the morning or night before. Add sesame seeds to this mixture. Leave in fridge to marinate. Take out of fridge when ready to start cooking.

Put rice and water into rice cooker and cook.

Whilst the chicken is marinating chop the green end of the spring onion into thin slices.  In a bowl mix the ranch slaw with the sesame seed dressing and toss. Set aside.

When the rice is nearly cooked, add the chicken marinade mixture in a fry pan and cook thoroughly.

To serve scoop the rice into a ramekin and flip onto a plate. Place chicken teriyaki mixture over the top and ranch slaw mixture on the side of the plate. Sprinkle over spring onion, avocado and pour over Japanese mayo.

Chicken Teriyaki on Rice

Serves 4

Recipe from Daisy Aiken at The Rugby Pantry


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