Chicken Teriyaki


¼ cup soy sauce

½ cup water

1 Tbsp corn flour

3-5 Tbsp honey or brown sugar

(The above will create a nice basic teriyaki sauce. If you like a richer flavour add 1-2 cloves crushed garlic, 1 tsp ground ginger root and 1 Tbsp rice wine or apple cider vinegar.)

100g chicken breast or thigh per person dining.

½ cup rice


In a small pot whisk together soy sauce, water and corn flour.  Heat over a medium-high heat.  As the sauce is warming add honey or brown sugar and stir through.  Add additional ingredients now, if you want a richer sauce. Continue to stir rapidly and bring pot to the boil.  Reduce to a medium heat and stir until the desired consistency is reached. If it thickens too quickly, prior to reaching boiling, add a further 1/4 cup water.  Remove from heat.  Do not leave on heat unattended as the sugar content means this sauce can burn quickly.

Cook rice in accordance with packet instructions.

 Cut chicken into strips.  Fry until browning and cooked through.  As it is cooked, pour the teriyaki sauce over the chicken and stir through. 

Serve the chicken and sauce over the rice.  Steamed vegetables make an excellent side dish with this for a complete meal and can be stirred through the sauce with the chicken if you prefer. Sliced spring onion and sesame seeds also make a tasty garnish.