Teriyaki Don

Name: Teriyaki Don
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Japanese Menu
Ingredients: Chicken Thighs — 4; Water — 60 ml; Sugar — 2 tbsp; Soy Sauce — 3 tbsp; Cooking Sake — 3 tbsp; Steamed Rice — To taste; Broccoli — To taste; Bok Choy — To taste; Spring Onions — To taste; Toasted Sesame Seeds — To taste

This classic chicken teriyaki don is a delightful bowl of tender chicken thighs glazed in a glossy, sweet and savoury sauce, served over fluffy steamed rice with vibrant steamed broccoli and bok choy. The beautifully caramelised chicken offers an irresistible depth of flavour, creating a simple yet incredibly satisfying Japanese meal that is quick to prepare and perfect for a comforting lunch or dinner.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2

Notes:

To achieve the signature glossy finish, ensure you cook the chicken until the sauce reduces significantly, which allows the natural sugars to caramelise around the meat.

Using chicken thighs provides a much juicier and more flavourful result compared to chicken breast, which is why it is the preferred cut for this dish.

For a vibrant and fresh accompaniment, blanch the broccoli and bok choy briefly in boiling water and immediately transfer them to an ice water bath; this technique keeps the vegetables crisp and bright green.

When plating, drizzling any extra sauce remaining in the pan over the sliced chicken ensures every bite is packed with that rich, savoury teriyaki flavour.

Garnishing the finished bowl with a sprinkle of toasted sesame seeds and thinly sliced spring onions adds a pleasant, subtle crunch and a refreshing aromatic contrast to the rich, glazed chicken.

Prepare Vegetables
Slice the broccoli into small florets, finely chop the spring onions, and blanch the broccoli and bok choy in boiling water for a few moments before cooling them in an ice water bath.

Sear Chicken
Pat the chicken thighs dry with a paper towel and place them skin-side down in a hot, dry frying pan, cooking until the skin is golden and crispy.

Glaze Chicken
Pour in the water, sugar, soy sauce, and cooking sake, bringing the mixture to a simmer, then continue cooking and basting the chicken until the sauce reduces and becomes a thick, glossy glaze.

Slice and Serve
Remove the glazed chicken from the pan, slice it into uniform strips, and arrange them over a generous serving of steamed rice.

Garnish
Place the blanched broccoli and bok choy alongside the chicken, drizzle the remaining pan glaze over the top, and finish with a sprinkle of toasted sesame seeds and fresh spring onions.