Print

Teriyaki Chicken Rice Bowl

Print Recipe

A quick, flavor-packed Teriyaki Chicken Rice Bowl featuring tender chicken glazed in a sweet-savory homemade teriyaki sauce, served over fluffy rice with crisp steamed vegetables.

Ingredients

Scale
  • 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 cup (240 ml) low-sodium soy sauce
  • ½ cup (120 ml) mirin (sweet rice wine)
  • ¼ cup (55 g) packed brown sugar
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)
  • 4 cups cooked jasmine rice (hot)
  • 2 cups mixed steamed vegetables (broccoli florets, carrot coins, edamame)
  • 1 Tbsp toasted sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. Make the sauce: In a small saucepan whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle boil over medium heat.
  2. Thicken: Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove from heat and set aside.
  3. Cook the chicken: Heat a lightly oiled skillet over medium-high. Add chicken pieces in a single layer; sear 4 minutes per side until browned and cooked through (165 °F/74 °C internal temperature).
  4. Glaze: Pour the teriyaki sauce over the chicken, toss to coat, and simmer 1 minute to caramelize.
  5. Assemble bowls: Divide hot rice among four bowls. Top with glazed chicken and spoon extra sauce over rice. Add steamed vegetables to each bowl.
  6. Finish & serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately.

Notes

  • Marinate the chicken in ¼ cup of the teriyaki sauce for up to 12 hours for deeper flavor.
  • Substitute chicken breasts or tofu for thighs if preferred.
  • Adjust sweetness by adding or reducing brown sugar to taste.
  • Pineapple chunks make a fruity twist and pair well with the sauce.
  • Sauce keeps refrigerated for 1 week; thin with water when reheating.

Nutrition

Keywords: teriyaki, chicken, rice bowl, quick dinner, Japanese

Find it online: https://zesticook.com/teriyaki-chicken-rice-bowl/