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Best Teriyaki Chicken Rice Bowl

Best Teriyaki Chicken Rice Bowl

A quick and healthy homemade teriyaki chicken bowl that's ready in minutes, featuring sweet and savory flavors perfect for satisfying cravings without the guilt of takeout.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

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 tesspoon grated ginger
  • 1 clove garlic minced
  • 1 teaspoon sesame oil
For the Teriyaki Sauce
  • 0.5 cup soy sauce
  • 0.25 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
  • steamed broccoli, carrots, edamame, or fried egg optional toppings

Equipment

  • Large skillet or wok
  • Small Saucepan
  • Small Bowl
  • Mixing Bowl

Method
 

  1. 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).
  2. Prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sake (if using), sugar, and honey.
  3. 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.
  4. Simmer the sauce: Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer.
  5. 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.
  6. Assemble the rice bowls: Divide the cooked rice between bowls. Top with the teriyaki chicken and sauce.
  7. 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

Marinate chicken for at least 15 minutes for best flavor (up to 1 hour in refrigerator). Sake is optional but adds depth to the teriyaki sauce. Ensure chicken is cooked through (no longer pink inside) before adding sauce. Whisk cornstarch slurry well to avoid lumps in the sauce. Serve immediately for best texture. Can use chicken breasts instead of thighs if preferred.