Craving something quick, healthy, and bursting with flavor? Let me introduce you to the Best Teriyaki Chicken Rice Bowl you’ll ever make. Forget takeout – this homemade version is ready in minutes and satisfies those cravings without the guilt. As a busy parent juggling work and family, I know the struggle of finding easy and healthy meals. This recipe has become a lifesaver in my house, and I’m so excited to share it with you.
Why You Will Love This Recipe
My grandma used to make a similar dish, though hers involved hours of simmering and a secret ingredient she’d never reveal! While I cherish the memory, I needed a faster, weeknight-friendly version that still captured that sweet and savory teriyaki magic. This Best Teriyaki Chicken Rice Bowl recipe is my tribute to her, modernized for busy lives, but still packed with all the comforting flavors I remember.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake (optional)
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Rice Bowl:
- 2 cups cooked rice (white or brown)
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
- Optional toppings: Steamed broccoli, carrots, edamame, or a fried egg
Step-by-Step Instructions for Making the Recipe
- Marinate the chicken: In a bowl, combine the chicken pieces with soy sauce, mirin, ginger, garlic, and sesame oil. Mix well and let it marinate for at least 15 minutes (or up to an hour in the refrigerator).
- Prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sake (if using), sugar, and honey.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Simmer the sauce: Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer.
- Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth. Pour the cornstarch slurry into the simmering sauce and stir until the sauce thickens, about 1-2 minutes.
- Assemble the rice bowls: Divide the cooked rice between bowls. Top with the teriyaki chicken and sauce.
- Garnish and serve: Sprinkle with green onions and sesame seeds. Add your favorite toppings, such as steamed broccoli, carrots, edamame, or a fried egg, if desired. Serve immediately and enjoy the Best Teriyaki Chicken Rice Bowl!
Best Teriyaki Chicken Rice Bowl
Ingredients
Equipment
Method
- Marinate the chicken: In a bowl, combine the chicken pieces with soy sauce, mirin, ginger, garlic, and sesame oil. Mix well and let it marinate for at least 15 minutes (or up to an hour in the refrigerator).
- Prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sake (if using), sugar, and honey.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Simmer the sauce: Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer.
- Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth. Pour the cornstarch slurry into the simmering sauce and stir until the sauce thickens, about 1-2 minutes.
- Assemble the rice bowls: Divide the cooked rice between bowls. Top with the teriyaki chicken and sauce.
- Garnish and serve: Sprinkle with green onions and sesame seeds. Add your favorite toppings, such as steamed broccoli, carrots, edamame, or a fried egg, if desired. Serve immediately.
Notes
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