Sticky Teriyaki Chicken Thighs with Fried Brown Rice & Pak Choi

Serving size

1 person 2 people 4 people

Ingredients

8 tbsp teriyaki sauce (Soya)

(Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
600g British Free Range chicken thighs
2 pak choi
½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
500g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
2 spring onion
2 pepper
1 onion
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	565Kcal
	616kJ	2364kJ
Fat	5.9g	23g
of which saturates	1.6g	6.1g
Carbohydrates	13g	52g
of which sugars	5.2g	20g
Protein	10g	40g
Salt	0.59g	2.3g
Fibre	2.1g	8.0g

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Prep in 10 High protein 7 plants Low sat fat

Sticky Teriyaki Chicken Thighs with Fried Brown Rice & Pak Choi

Prep time: 10 mins

Total time: 25 mins

Cuisine: Japanese

Food group: Poultry

Dinner on the table in under 30 mins? You're a kitchen wizard! We're talking tender free-range British chicken thighs, coated in a sticky sweet teriyaki sauce. Dish up with fragrant fried rice, studded with vibrant peppers and leafy pak choi. Sprinkle with spring onions for the perfect bite!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out 2 large frying pans & a measuring jug

Fry the chicken

Heat a large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the chicken and cook for 10 mins, until golden brown. Season with salt and pepper
Meanwhile, thinly slice the peppers and pak choi. Thinly slice the spring onion, keeping the white and green parts separate. Dice the onion into 2cm chunks

Make the fried rice

Meanwhile, heat the other large frying pan with the 2 tsp olive oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins. Season with salt and pepper
Add the pak choi, white spring onion, half the shichimi togarashi and ginger & garlic paste. Cook for another 2 mins, until fragrant
Add the rice and break it up with a wooden spoon. Add 50ml water and cook for 2-3 mins, until piping hot. Season with salt and pepper

Time for teriyaki

Pour the teriyaki sauce and 2 tbsp water into the chicken pan. Cook for another 2 mins, until the chicken is glazed and the sauce is sticky
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear

Plate up

Serve the veggie rice into bowls, topped with the teriyaki chicken. Pour any remaining sauce from the pan over the chicken. Garnish with the remaining shichimi togarashi and spring onion