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5-Spice Chicken Teriyaki | MYOTO Recipe

5-Spice Chicken Teriyaki | MYOTO Recipe


  • 1/3 cup EACH light soy sauce and dark soy sauce

  • 2 tablespoons light brown sugar

  • 2 inches ginger root, peeled and grated or minced

  • 4 cloves garlic, grated or finely minced

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon 5-spice powder

  • 2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here)

  • 1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite)

  • 2 teaspoons corn starch mixed with a splash of warm water to form a slurry

  • 8 boneless, skinless chicken thighs

  • 2 ¼ cups chicken bone broth or stock

  • 1 ½ cups basmati or jasmine rice

  • 2 tablespoons neutral oil

  • 4 scallions, chopped

  • 4 tablespoons toasted sesame seeds


Serves: 4

Mix the ingredients for sauce in bowl. Add half of the sauce to a bowl or sealable plastic bag with the chicken, toss to coat and let stand 20-30 minutes. 

Prepare your rice. Bring the bone broth, stock or water and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.

Heat oil in a large nonstick pan over medium-high heat and cook chicken about 4 minutes per side, once cooked on both sides pour in the remaining sauce + coat the chicken until shellacked. Serve chicken with rice and veg and top with scallions and sesame seeds.