Get ready to master the Best Teriyaki Chicken Rice Bowl, a quick, flavorful, and adaptable meal that’s perfect for busy weeknights. This recipe transforms simple ingredients into a restaurant-worthy dish you can whip up in your own kitchen.
Key Ingredients for Best Teriyaki Chicken Rice Bowl
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil or vegetable oil
- 1 cup short-grain rice (sushi rice is ideal)
- 2 cups water, for cooking rice
- Broccoli florets, steamed or lightly sautéed (about 2 cups)
- 1/4 cup sliced green onions, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low sodium is fine)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (optional, but adds depth)
- 2 tablespoons brown sugar or honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, whisked with 2 tablespoons water (for thickening)
How to Make Best Teriyaki Chicken Rice Bowl
This Best Teriyaki Chicken Rice Bowl is incredibly easy, delivering a symphony of savory-sweet flavors and tender chicken that will have you coming back for more. With a prep time of just 15 minutes and cook time of 20 minutes, it’s a satisfying meal that’s both simple and deeply flavorful, featuring a glossy, irresistible teriyaki sauce.
Step-by-Step Instructions
1. Prepare the Rice:
Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch, ensuring fluffy rice. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it steam, covered, for another 5-10 minutes. Fluff with a fork before serving.
2. Make the Teriyaki Sauce:
While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar (or honey), grated ginger, and minced garlic. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar is dissolved.
3. Thicken the Sauce:
Once the sauce is simmering, slowly whisk in the cornstarch slurry (cornstarch mixed with water). Continue to whisk gently for 1-2 minutes as the sauce thickens to a glossy, syrupy consistency. Once thickened, remove the saucepan from the heat and set aside.
4. Cook the Chicken:
Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken thigh pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
5. Glaze the Chicken:
Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to ensure each piece of chicken is evenly coated in the delicious glaze. Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing it to absorb the flavors and the sauce to become even richer.
6. Assemble the Rice Bowls:
Divide the cooked, fluffy rice equally among serving bowls. Top the rice generously with the glazed teriyaki chicken. Arrange steamed or lightly sautéed broccoli florets alongside the chicken for a balanced and colorful meal.
7. Garnish and Serve:
Sprinkle sliced green onions and toasted sesame seeds over the top of each rice bowl for added freshness and visual appeal. Serve immediately and enjoy the delightful flavors of your homemade Best Teriyaki Chicken Rice Bowl.
Why You’ll Love This Best Teriyaki Chicken Rice Bowl
You’ll absolutely adore this Best Teriyaki Chicken Rice Bowl for its perfectly tender, glazed chicken and the irresistible savory-sweet sauce that coats every bite. It’s an economical choice, significantly saving you money compared to takeout versions, while offering superior freshness and quality you can control. The bright green onions and nutty sesame seeds add a delightful crunch and pop of flavor, making each mouthful a miniature celebration, far surpassing a basic stir-fry. Give it a try—your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Best Teriyaki Chicken Rice Bowl ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the cooked teriyaki chicken and rice to cool completely before storing. Transfer any leftovers into an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze components of the dish separately. Store the cooked teriyaki chicken (without rice) in a freezer-safe container, ensuring it’s well-sealed, for up to 2-3 months. The cooked rice can also be frozen separately if desired.
- Reheating: To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of water or soy sauce if needed to loosen the glaze. Alternatively, microwave individual portions until heated through. For the rice, microwave until warm, or reheat it in a lightly oiled skillet for a slightly crispier texture. If reheating frozen chicken, thaw it in the refrigerator overnight first.
Final Thoughts
The Best Teriyaki Chicken Rice Bowl truly is a culinary gem that’s both satisfying and achievable. We hope this recipe inspires you to create this fantastic meal at home for a delicious and budget-friendly dining experience.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Best Teriyaki Chicken Rice Bowl
Ingredients
Equipment
Method
- Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch, ensuring fluffy rice. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it steam, covered, for another 5-10 minutes. Fluff with a fork before serving.1 cup short-grain rice (sushi rice is ideal), 2 cups water, for cooking rice
- While the rice is cooking, prepare the teriyaki sauce. In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar (or honey), grated ginger, and minced garlic. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar is dissolved.1/2 cup soy sauce (low sodium is fine), 1/4 cup mirin (Japanese sweet rice wine), 1/4 cup sake (optional, but adds depth), 2 tablespoons brown sugar or honey, 1 tablespoon grated fresh ginger, 2 cloves cloves garlic, minced
- Once the sauce is simmering, slowly whisk in the cornstarch slurry (cornstarch mixed with water). Continue to whisk gently for 1-2 minutes as the sauce thickens to a glossy, syrupy consistency. Once thickened, remove the saucepan from the heat and set aside.1 teaspoon cornstarch, whisked with water, 2 tablespoons water
- Heat the olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken thigh pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary.1 tablespoon olive oil or vegetable oil, 1.5 lbs boneless, skinless chicken thighs
- Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to ensure each piece of chicken is evenly coated in the delicious glaze. Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing it to absorb the flavors and the sauce to become even richer.1.5 lbs boneless, skinless chicken thighs
- Divide the cooked, fluffy rice equally among serving bowls. Top the rice generously with the glazed teriyaki chicken. Arrange steamed or lightly sautéed broccoli florets alongside the chicken for a balanced and colorful meal.1 cup short-grain rice (sushi rice is ideal), 1.5 lbs boneless, skinless chicken thighs, 2 cups Broccoli florets, steamed or lightly sautéed
- Sprinkle sliced green onions and toasted sesame seeds over the top of each rice bowl for added freshness and visual appeal. Serve immediately and enjoy the delightful flavors of your homemade Best Teriyaki Chicken Rice Bowl.1/4 cup sliced green onions, for garnish, 1 tablespoon toasted sesame seeds, for garnish