Teriyaki Chicken and Rice

Teriyaki Chicken And Rice

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Janice Splaha


I often order Teriyaki Chicken when eating out but with this recipe I can make it at home, just as good as the restaurants, any time I want.


★★★★★ 1 vote

6 to 8
15 Min
4 Hr


  • 4
    boneless, skinless chicken breasts (8 halves)
  • ·
    salt and pepper
  • 1 c
  • 1/2 c
    soy sauce
  • 1/2 c
    diced onion
  • 1/4 c
  • 2 Tbsp
    vegetable oil
  • 2 clove
    garlic, minced
  • 4 tsp
    corn starch
  • 6 Tbsp
  • ·
    sesame seeds

How to Make Teriyaki Chicken and Rice


  1. Salt and pepper chicken pieces. In a medium bowl mix honey,soy sauce, diced onion, ketchup, oil, and garlic. Place chicken in crockpot, pour sauce over chicken.
  2. Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours. Remove chicken, leave sauce. Mix cornstarch with the water and stir into sauce. Replace lid, cook on high for 10 minutes.
  3. Cut chicken into bite size pieces. Return to crockpot, toss with sauce. Sprinkle with sesame seeds and serve over rice.
  4. Cooks note: For a little heat, add 1/4 teaspoon of red pepper flakes.
    I like serving this with an oriental cucumber salad.

Printable Recipe Card

About Teriyaki Chicken and Rice

Course/Dish: Chicken
Regional Style: Asian

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