Chicken teriyaki & cucumber salad

Sweet, savoury and totally moreish. I love this chicken teriyaki recipe. It’s easy to whip up on a work night and will make you happy in the summer sun or the wintry wetness.

This teryaki sauce will give you enough to coat the chicken as well to form a delicious stick sauce. If you want to go healthier you can half the sauce ingredients to have enough to glaze the meat.

Serves 2

For the teriyaki sauce:
7 tbsp dark soy sauce
6 tbsp mirin
6 tbsp sake
4 tbsp white sugar

For the salad:
1 whole cucumber, cored and thinly sliced
1/2 spring onion, finely sliced
1 tbsp olive oil

For the chicken:
2 tbsp vegetable oil
500g boneless chicken thighs

120g cooked white rice
1/2 spring onion, finely sliced, to garnish

Assemble the salad by combining the ingredients in a large bowl. Reserve some of the spring onion for a garnish. Salt to taste and mix everything together. Combine the teriyaki sauce ingredients in a small pan and set aside.

Heat the vegetable oil in a large frying pan on high heat and add the chicken. Season the side facing you with salt.

Once the underside of the chicken is golden, flip the thigh over and salt it. Begin to heat the teriyaki sauce on a medium heat.

As the sauce begins to bubble, dip a spoon into it every minute until the sauce begins to coat the spoon. Once this happens keep the sauce warm on a low heat.

When the other side of your chicken is golden, add the teriyaki sauce to the pan and stir until the chicken is coated. Turn down the heat to low.

Portion your cooked rice and cucumber salad out into two large bowls and grab your frying pan. By now the sauce should be coating your chicken in a rich and shiny layer. Split the chicken and pour any remaining sauce over the rice and salad. Top with the remaining spring onion.


If you’ve got a meat thermometer you can use it to test the chicken before you add the sauce. Get the internal temerature of the thickest thigh piece to 70C (158F) and it will be perfectly cooked by the time you serve.

You can, of course, use any rice you like with this dish. Personally, I like to serve this with basmati (“SACRILEGE!” etc.). Usefully, cooking your chicken thighs will take about 15 minutes which is about as long as most white rice takes to cook. There’s some pan juggling involved but with a little practice you should be able to get the rice, sauce and chicken all cooked and ready at the same time.