Print Friendly, PDF & Email

Teriyaki Chicken with Coconut Rice

Sticky tender chicken that’s packed full full of flavour, served with a fluffy coconut rice.

Teriyaki chicken, coconut rice, recipe, one handed Baker, Rachel Hart


  • 4 chicken thighs, cut into 3cm pieces
  • 1 1/2 cups broccoli, chopped
  • 1/3 cup cashews
  • 1 tbsp oil

Teriyaki sauce

  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp ginger (grated, fresh or dried)
  • 2 tsp cornflour
  • 2 garlic cloves, finely chopped
  • 1 tsp sesame seeds

Coconut rice*

  • 3 cups jasmine rice
  • 3 cups water
  • 400g can coconut milk or cream
  • 1 tsp sugar
  • Pinch of salt

* This makes more coconut rice than is needed, but uses a full can of coconut cream. If you don’t want leftover rice for the next day, then halve the coconut rice recipe.


  1. In a glass jug, whisk together all the teriyaki sauce ingredients. Set to one side.
  2. In a pan, brown the chicken over a medium heat. Add in the chopped broccoli florets and cashews to cook.
  3. Stir the teriyaki sauce into the pan and leave to simmer until the chicken is cooked through and the sauce has thickened.
  4. To make the coconut rice, rinse the rice well in a sieve under running water. Or rinse in a bowl (approx. 4 times) until the water runs almost clear. Drain well.
  5. Place the rinsed rice, coconut cream, sugar and salt into a saucepan and bring to the boil. Once it reaches boiling point, give one quick stir, then cover, lower the heat, and gently cook for 12-15 minutes.
  6. Remove from the heat, keep the lid on and leave for another 10 minutes. Fluff with a fork or chopstick, and serve.

  Made this recipe?

Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram! 

The Cafe logo, One Handed Baker

Featured on The Cafe, Tuesday 19 May 2020