Chicken Teriyaki

by Etsuyo Bilcich

Chicken Teriyaki (Serves 4)

A classic Japanese dish made easy with Sayaka’s Kitchen Teriyaki Sauce. Juicy chicken thighs are pan‑seared, glazed, and served over rice for a quick family favourite.


 Ingredients

  • 800g chicken thighs (skin‑on for flavour)

  • 1 tbsp canola oil

  • Salt and freshly ground black pepper

  • 4 tbsp Sayaka’s Kitchen Teriyaki Sauce


Method

  1. Season chicken thighs with salt and pepper.

  2. Heat canola oil in a fry pan over medium heat.

  3. Place chicken skin side down and cook until golden brown.

  4. Drain excess oil from the pan.

  5. Add teriyaki sauce and coat chicken quickly, turning to glaze evenly.

  6. Serve hot over steamed rice.


Serving Suggestions

  • Garnish with sesame seeds and spring onion.

  • Pair with steamed vegetables or a fresh salad.

  • Use leftovers in rice bowls, wraps, or bento boxes.


Recipe Notes

  • Quick & easy: Ready in under 20 minutes.

  • Authentic flavour: Made with Sayaka’s Kitchen Teriyaki Sauce.

  • Gluten free: Suitable for most diets.

  • Storage: Keep leftovers in the fridge for up to 2 days.

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