Teriyaki Chicken with Rice & Creamy Eggs

Teriyaki Chicken with Rice & Creamy Eggs

Teriyaki Chicken with Rice and Creamy Eggs is a comforting homemade meal made with tender glazed chicken, fluffy steamed rice, and soft, creamy scrambled eggs. The sweet and savoury teriyaki sauce brings everything together, making this an easy and satisfying lunch or dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3

Ingredients

For the Teriyaki Chicken

  • 400 g boneless chicken thighs or chicken breast

  • 1 tablespoon cooking oil

  • 2 cloves garlic, finely chopped

  • 1 teaspoon fresh ginger, grated

  • ¼ teaspoon ground black pepper

  • A small pinch of salt

  • 1 teaspoon sesame seeds, optional

  • 1 spring onion, thinly sliced

For the Teriyaki Sauce

  • 3 tablespoons light soy sauce

  • 1 tablespoon oyster sauce

  • 1½ tablespoons honey or brown sugar

  • 2 tablespoons water

  • 1 tablespoon rice vinegar or fresh lime juice

  • 1 teaspoon sesame oil, optional

  • 1 teaspoon cornflour

  • 1 tablespoon cold water, for mixing with the cornflour

For the Creamy Eggs

  • 4 large eggs

  • 3 tablespoons fresh milk or cooking cream

  • 1 tablespoon unsalted butter

  • ¼ teaspoon salt

  • A small pinch of ground black or white pepper

For Serving

  • 3 cups cooked jasmine rice

  • Sliced cucumber, optional

  • Steamed broccoli or other vegetables, optional

  • Extra spring onions or sesame seeds for garnish

Instructions

Prepare the Teriyaki Sauce

  1. Mix the sauce.
    Add the soy sauce, oyster sauce, honey or brown sugar, water, rice vinegar or lime juice, and sesame oil to a small bowl.

  2. Prepare the cornflour mixture.
    In a separate small bowl, mix the cornflour with 1 tablespoon of cold water until smooth. Set it aside.

Cook the Chicken

  1. Prepare the chicken.
    Cut the chicken into bite sized pieces or thin strips. Season lightly with black pepper and a small pinch of salt.

  2. Heat the pan.
    Add the cooking oil to a large frying pan and heat it over medium-high heat.

  3. Cook the chicken.
    Add the chicken and cook for approximately 6–8 minutes, stirring occasionally, until golden and fully cooked.

  4. Add the aromatics.
    Add the chopped garlic and grated ginger. Stir fry for approximately 30 seconds until fragrant.

  5. Add the teriyaki sauce.
    Pour the prepared sauce into the pan and stir until the chicken is evenly coated.

  6. Thicken the sauce.
    Add the cornflour mixture gradually while stirring. Cook for another 1–2 minutes until the sauce becomes thick, glossy, and coats the chicken.

  7. Finish the chicken.
    Add the sliced spring onion and sesame seeds, if using. Remove the pan from the heat and keep the chicken warm.

Prepare the Creamy Eggs

  1. Mix the eggs.
    Crack the eggs into a bowl. Add the fresh milk or cream, salt, and pepper.

  2. Whisk gently.
    Whisk until the yolks and whites are combined. Avoid beating too much air into the eggs.

  3. Melt the butter.
    Heat a non stick frying pan over low heat. Add the butter and allow it to melt.

  4. Cook slowly.
    Pour the egg mixture into the pan. Allow it to sit for a few seconds, then gently push the cooked egg from the edges toward the centre using a spatula.

  5. Keep the eggs creamy.
    Continue folding slowly over low heat until the eggs are softly set but still slightly glossy.

  6. Remove from the heat.
    Take the pan off the heat just before the eggs look completely cooked. The remaining heat will finish cooking them.

Assemble the Dish

  1. Divide the hot jasmine rice between serving bowls or plates.

  2. Spoon the creamy eggs beside or over the rice.

  3. Add a generous portion of teriyaki chicken.

  4. Drizzle extra teriyaki sauce from the pan over the chicken and rice.

  5. Garnish with spring onions and sesame seeds.

  6. Serve immediately with cucumber slices, steamed broccoli, or your favourite vegetables.

Kift’s Tips

  • Chicken thighs produce the juiciest and most flavourful result, while chicken breast is a leaner option.

  • Cut the chicken into similar sized pieces so it cooks evenly.

  • Do not add too much salt because soy sauce and oyster sauce are already salty.

  • Cook the eggs over low heat and remove them while still slightly glossy.

  • Stir the cornflour mixture again before adding it because the cornflour settles quickly.

  • Add a little water if the teriyaki sauce becomes too thick.

  • Cook the chicken in batches when using a small pan to help it brown instead of steam.

  • For a spicy version, add chilli flakes, chilli oil, or sliced fresh chillies.

  • Add mushrooms, bell peppers, onions, or broccoli for extra vegetables.

  • Serve immediately for the best texture, especially while the eggs are soft and creamy.

Storage Instructions

Store the teriyaki chicken and rice separately in airtight containers in the refrigerator for up to 3 days.

The creamy eggs are best eaten immediately. When necessary, refrigerate them for no longer than 1 day.

Reheat the chicken gently in a frying pan or microwave with 1–2 tablespoons of water to loosen the sauce.

Reheat the rice until thoroughly hot. Avoid overheating the eggs because they may become dry and rubbery.

Freezing the cooked chicken is possible for up to 2 months, but freezing the creamy eggs is not recommended.

Watch the Recipe Video

See how Kift makes this delicious Teriyaki Chicken with Rice & Creamy Eggs step by step:

YouTube:https://www.youtube.com/shorts/zr1xqXpw5og

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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