Sticky Teriyaki Chicken Thighs

Chicken thighs simmered in a soy and sugar glaze with ginger and onion, served with rice.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Aldi, Lidl, Tesco, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken thighs.

Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prepare the ingredients by cutting the 1kg of chicken thighs into bite-sized chunks. Finely mince the 150g of onion and grate the 20g of ginger using a ginger grater, then set both aside in small bowls.
2. Rinse the 250g of long grain rice under cold water until the water runs clear. Place rice in a pot with 500ml of water, bring to a boil, then turn down to low, cover, and simmer for 10-12 minutes until the water is absorbed.
3. In a small bowl, whisk together the 60ml soy sauce, 20g caster sugar, the grated ginger, and minced onion until the sugar has almost completely dissolved. This will form your sticky teriyaki glaze.
4. Heat 2 tbsp of oil in a large non-stick frying pan over medium heat. Add the chicken pieces in a single layer and fry for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
5. Add the teriyaki mixture to the pan with the chicken and stir-fry for another 2 minutes until the sauce is bubbling, thickened, and coats every piece of chicken in a dark, glossy glaze.
6. Fluff the cooked rice with a fork and divide it between four bowls. Top the rice with the sticky chicken, drizzling any extra sauce from the pan over the top before serving hot.

Tips

• To save money, use chicken breast instead of thighs, but be careful not to overcook.
• To batch-cook, portion into airtight containers and keep in the fridge for up to 2 days.
• To reheat safely, defrost in the microwave with a splash of water until steaming hot throughout; only reheat once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Soy sauce · about 440ml left
  Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Peri peri chicken.
• Long grain rice · about 750g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Ginger · about 80g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Gingerbread Men.
• Caster sugar · about 976g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Apple Cake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).