Loaded Teriyaki Chicken Rice Bowls

Chicken teriyaki is a classic for a good reason. Sticky, sweet, super savoury sauce and juicy chicken are a perfect pair and it’s a lot easier to make than you’d think. The teriyaki sauce uses cupboard staples, comes together in minutes, and is SO glossy and loaded with flavour. Pile up your bowls with crunchy, colourful veggies to make a super easy weeknight meal the whole family can enjoy.


Based on 4 servings, adjust as needed.

Step 1

If cooking your rice from scratch, add your rice to a pot you have a lid for, then add a pinch of salt and double the amount of water (based on your rice). Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on until you’re ready to serve.

Step 2

While the rice cooks, add the soy sauce, honey, rice vinegar and crushed garlic to a small bowl. Use a fork to mix to combine. In a mug or another small bowl, mix the cornflour with ¼ cup of water (for 4 portions), then add that to the other bowl and mix well to combine. Set aside.

Step 3

Place the broccoli florets in a steamer basket over a pot of boiling water, then pop the lid on and steam for 5 minutes. Remove the steamer basket from the heat and set the broccoli aside.

Step 4

Set a large frying pan over medium-high heat, and add the oil. Once hot, add the chicken and spread it out onto one layer (if possible). Leave the chicken to cook until golden and charred on one side (5 minutes), then turn the pieces over and cook for another 5 minutes on the other side.

Step 5

Give the sauce a little stir (just to make sure the cornflour hasn’t settled), then pour it straight into your pan with the chicken. Toss the sauce to coat the chicken pieces well, then stir for another couple of minutes, as the sauce bubbles up and becomes thick and glossy. At this point, remove the pan from the heat.

Step 6

If using microwave rice, heat as per the instructions on the packet.

Step 7

Divide your rice between bowls, then top with the steamed broccoli, sliced red cabbage and edamame beans. Spoon over the chicken and sauce, then finish with the sesame seeds.

  • Ingredients
  • Based on 4 servings
  • 100ml Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 6 tbsp Honey 1x Stamford Street Co. Clear Honey 340g
  • 0.25 head Red Cabbage, thinly sliced 1x Sainsbury's Red Cabbage Each
  • 1 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g
  • 90g Podded Edamame Beans 1x Sainsbury's Edamame Beans 175g
  • 2 tsp Cornflour 1x Sainsbury's Cornflour 500g
  • 2 Garlic Cloves, crushed 1x Sainsbury's Garlic
  • 2 tsp Rice Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
  • 1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 640g Chicken Thighs 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 1 small head of Broccoli, florets only 1x Sainsbury's Broccoli Loose
  • 2 Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 2 pouches Long Grain Cooked Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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