The Ultimate Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl recipe is your answer to a quick, satisfying, and incredibly flavorful weeknight meal. Perfect for busy nights, this easy dish transforms simple ingredients into a delightful meal that rivals your favorite takeout.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken thighs (or breasts) cut into 1-inch pieces
1/4 cup soy sauce low sodium is recommended
1/4 cup mirin Japanese sweet rice wine
2 tablespoons sake optional, but recommended for authentic flavor
2 tablespoons honey or brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons vegetable oil or other neutral cooking oil
4 cups cooked rice white, brown, or jasmine work well
1 cup broccoli florets blanched or steamed
1/2 cup shredded carrots
1/4 cup sliced green onions
Sesame seeds for garnish

Equipment

Medium Bowl
Small Bowl
Large skillet or wok

Method

In a medium bowl, whisk together the soy sauce, mirin, sake (if using), honey or brown sugar, grated ginger, and minced garlic. This is the foundation of your delicious teriyaki chicken rice bowl.
1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
In a small separate bowl, whisk together the cornstarch and water until smooth. Set aside. This cornstarch slurry will be used to thicken the teriyaki sauce to the perfect, glossy consistency.
1 tablespoon cornstarch, 2 tablespoons water
Place the cut chicken pieces in a bowl and pour about half of the prepared teriyaki sauce over them. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor. You can also skip marinating and add the chicken directly to the pan if you're short on time.
1.5 lbs boneless, skinless chicken thighs (or breasts), 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces (discarding any excess marinade) and cook for about 6-8 minutes, or until browned and cooked through. If you didn't marinate, add the chicken directly and cook until browned and no longer pink inside.
2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs (or breasts)
Pour the remaining teriyaki sauce over the cooked chicken. Bring the sauce to a simmer.
1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
While stirring the chicken and sauce, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the back of a spoon beautifully.
1 tablespoon cornstarch, 2 tablespoons water
Divide the cooked rice among four serving bowls.
4 cups cooked rice
Spoon the saucy teriyaki chicken generously over the rice. Garnish with blanched or steamed broccoli florets, shredded carrots, sliced green onions, and a sprinkle of sesame seeds. Your ultimate teriyaki chicken rice bowl is ready to be enjoyed!
1.5 lbs boneless, skinless chicken thighs (or breasts), 4 cups cooked rice, 1 cup broccoli florets, 1/2 cup shredded carrots, 1/4 cup sliced green onions, Sesame seeds

Notes

Properly storing your Teriyaki Chicken Rice Bowl leftovers ensures you can enjoy them just as much as the first time. Once the dish has cooled to room temperature, transfer any uneaten portions into an airtight container. It's best to store the chicken and rice separately if possible to prevent the rice from becoming too soggy. Refrigerated leftovers will stay fresh for up to 3-4 days.