Chicken lime Teriyaki with rice

Chicken lime Teriyaki with rice

The juicy chicken thighs marinated in flavourful teriyaki sauce will surely pleasure your taste buds, also served with rice and vegetables.

  • 30 mins
  • Easy
  • Mains
  • 2 Servings


Serves 2 

Chicken Teriyaki:

  • 250g chicken thighs (boneless, skin on), cut into bite sizes
  • 2 tbsp potato starch, for coating
  • 2 tbsp vegetable oil
  • ¼ onion, thinly sliced
  • ¼ red pepper, cut into thin strips
  • 2 baby corn, halved
  • 2 green beans, trimmed, and halved

Teriyaki Sauce:

  • 3 tbsp Yutaka tamari soy sauce
  • 3 tbsp Yutaka cooking sake
  • 3 tbsp Yutaka mirin 
  • 1 tbsp brown sugar
  • 1 tbsp lime juice and zest
  • 1 tbsp water


  • 400g cooked Yutaka sushi rice
  • Toasted Yutaka sesame seeds


  1. Mix the teriyaki sauce ingredients together, stirring until the sugar is dissolved.
  1. Heat a frying pan on medium heat, and add 1 tbsp vegetable oil. Fry the vegetables (onion, red pepper, baby corn and green beans until brown. Remove them from the pan and set aside.
  1. Lightly coat the chicken pieces with the katakuriko potato starch.
  1. Add another 1 tbsp vegetable oil to the same frying pan and fry the chicken, skin side down, to brown them (about 2-3 minutes). Remove the chicken fat by tilting the frying pan to the side and soaking up with a paper towel.
  1. Turn the chicken over and cook for 1-2 minutes.
  1. Add the teriyaki sauce and vegetables then stir to season and coat the chicken and vegetables evenly. Simmer for 4-5 mins on medium-high heat until the sauce thickens.
  1. Serve the rice, chicken and vegetables in individual bowls. Sprinkle with toasted sesame seeds.

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