Teriyaki Chicken with Mushroom Fried Rice

Juicy glazed chicken paired with savory mushroom rice.

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Ingredients

For the Teriyaki Chicken

• 2 chicken thighs (boneless, skin-on preferred)

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp sake (optional)

• 1 tbsp sugar or honey

• 1 tbsp water

• 1 tsp grated ginger

• 1 clove garlic, minced

• 1 tbsp oil

For the Mushroom Fried Rice

• 2 cups cooked rice (preferably day-old)

• 5–6 shiitake mushrooms, sliced

• 1 tbsp soy sauce

• 1 tsp oyster sauce

• 1 tbsp oil or butter

• 1 clove garlic, minced

• 1 tsp sesame oil

• Chopped green onions

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Instructions

1. Make the Teriyaki Sauce

Mix soy sauce, mirin, sake (optional), sugar/honey, water, garlic, and ginger in a small bowl.

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2. Cook the Chicken

1. Heat oil in a pan over medium heat.

2. Place chicken skin-side down, sear until golden and crispy (about 4–5 minutes).

3. Flip and cook the other side for 3 minutes.

4. Pour the teriyaki sauce into the pan.

5. Simmer on medium-low until sauce thickens and coats the chicken beautifully.

6. Remove and slice into thick strips.

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3. Make the Mushroom Fried Rice

1. Heat oil or butter in a pan.

2. Sauté garlic until fragrant.

3. Add sliced shiitake mushrooms and cook until soft.

4. Add rice and stir well to break clumps.

5. Season with soy sauce and oyster sauce.

6. Drizzle sesame oil for extra aroma.

7. Add green onions and mix lightly.

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4. Assemble

• Place the mushroom rice in a bowl.

• Top with sliced teriyaki chicken.

• Spoon extra sauce from the pan over the chicken for maximum flavor.

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Why this dish is fire

• Chicken is juicy with a shiny teriyaki glaze.

• Shiitake adds umami depth to the rice.

• Perfect balance: sweet, salty, savory, aromatic.