Glossy homemade teriyaki over fluffy rice
Chicken Teriyaki Bowls
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Chicken Teriyaki Bowls
Glossy homemade teriyaki over fluffy rice
★4.8(9)
Pan-seared chicken thighs glazed in a from-scratch teriyaki sauce, served over rice with steamed vegetables. A Japanese-inspired bowl that beats any fast-casual chain.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Teriyaki chicken is one of those universally loved flavors that far too many people only experience from a bottle. Homemade teriyaki sauce takes about three minutes and tastes incomparably better — brighter, fresher, and with a perfect balance of sweet and savory.
Building these bowls is all about the components: perfectly cooked rice, tender glazed chicken, and crisp-tender vegetables. It is a complete meal in a single bowl, and once you have the teriyaki sauce down, you will find yourself putting it on everything.
Ingredients
Instructions
- 1
Whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Set aside.
- 2
Heat oil in a large skillet over medium-high heat. Season chicken thighs with a pinch of salt and cook for 5-6 minutes per side until golden brown and cooked through.
- 3
Reduce heat to medium-low. Pour the teriyaki sauce into the pan. Simmer for 3-4 minutes, turning the chicken occasionally, until the sauce reduces to a thick glaze.
- 4
Remove chicken from pan and let rest 3 minutes. Slice against the grain.
- 5
Assemble bowls: rice on the bottom, sliced chicken on top, steamed broccoli on the side. Drizzle remaining pan sauce over everything.
- 6
Garnish with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
MirinRice vinegar + sugar
Combine 1 tbsp rice vinegar with 2 tsp sugar to approximate mirin.
SakeDry sherry
Dry sherry is the most common substitute and works very well.
Short-grain riceJasmine rice
Jasmine rice works fine — the teriyaki sauce will flavor whatever rice you use.
Tips & Storage
Pro Tips
Mirin is essential for authentic teriyaki — it adds a subtle sweetness you cannot replicate with sugar alone.
Watch the sauce carefully once it starts reducing — it can go from perfect to burnt quickly.
For meal prep, keep the sauce separate and drizzle when ready to eat.
Slice the chicken against the grain for the most tender bites.
Storage
Store components separately for up to 4 days. Rice, chicken, and sauce all keep well.
Reheating
Reheat chicken with a splash of sauce in a skillet. Microwave rice with a damp paper towel over it.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories410
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates48g
Fat10g
Fiber2g
Sugar14g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I cannot find mirin?
- Mix 1 tbsp rice vinegar with 2 tsp sugar as a rough substitute. It will not be identical but works in a pinch.
- Can I use chicken breast?
- Yes, but butterfly or pound them thinner so they cook evenly without drying out. Check at 165°F.
- What other vegetables work?
- Snap peas, edamame, sauteed bell peppers, or blanched bok choy all work beautifully.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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