Pin This chicken teriyaki rice bowl brings authentic Japanese flavors right to your dinner table with minimal effort. The savory-sweet sauce caramelizes beautifully on tender chicken pieces, creating an irresistible glaze that pairs perfectly with fluffy rice and crisp vegetables.
I first created this recipe when my family was craving Japanese food but our favorite restaurant was closed. Now it's become our Monday night tradition, and my children actually cheer when they see the ingredients come out of the refrigerator.
Ingredients
- Boneless skinless chicken thighs: provide more flavor and moisture than breast meat, though either works wonderfully
- Low sodium soy sauce: forms the base of our teriyaki sauce without making the dish too salty
- Mirin: adds authentic sweetness and umami depth look for real mirin in Asian grocery stores
- Honey: creates a beautiful glaze on the chicken and balances the savory elements
- Rice vinegar: adds brightness and cuts through the richness
- Sesame oil: introduces a nutty undertone that makes the sauce truly special
- Fresh ginger and garlic: are non negotiable for authentic flavor always use fresh not powdered
- Japanese short grain rice: has the perfect texture and stickiness to support the chicken and sauce
- Colorful vegetables: add nutrition, texture and visual appeal to the finished dish
Instructions
- Prepare the Teriyaki Sauce:
- Combine soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. The mixture will smell incredibly fragrant as it heats. Bring to a gentle simmer over medium heat, stirring occasionally to prevent burning. When the sauce begins to bubble slightly around the edges, add your cornstarch slurry while whisking constantly. Continue cooking for 1 to 2 minutes until the sauce coats the back of a spoon beautifully. Remove from heat immediately to prevent over thickening.
- Cook the Chicken:
- Heat vegetable oil in a large skillet until shimmering but not smoking. Season chicken pieces generously with salt and pepper, then add to the hot pan in a single layer, being careful not to overcrowd. Allow chicken to develop a golden crust before turning, about 3 minutes per side. The caramelization adds tremendous flavor. Cook until chicken reaches 165°F internally and juices run clear.
- Glaze the Chicken:
- Pour your prepared teriyaki sauce over the cooked chicken, ensuring every piece gets coated. Toss gently to combine and allow to simmer for 1 to 2 minutes. The sauce will bubble and reduce slightly, creating a glossy coating on each piece of chicken. The chicken should look lacquered and inviting.
- Assemble Your Bowls:
- Start with a generous base of warm rice in each serving bowl. The rice should be freshly cooked and still steaming. Arrange your glazed teriyaki chicken in the center of each bowl, spooning additional sauce over the top. Position steamed broccoli, julienned carrots, and bright green edamame around the chicken in an attractive pattern. The contrast of colors makes this dish as beautiful as it is delicious.
- Garnish and Serve:
- Sprinkle each bowl with sliced green onions, cutting them on a diagonal for visual appeal. Finish with a light shower of toasted sesame seeds, which add texture and nutty flavor. Serve immediately while everything is hot and the sauce is still glossy.
Pin My absolute favorite part of this recipe is the moment when the teriyaki sauce hits the hot pan with the chicken. The sizzle and immediate caramelization creates the most mouthwatering aroma that fills my kitchen. My youngest son always comes running when he hears that distinctive sound.
Rice Selection Matters
Japanese short grain rice is traditional for this dish because of its slightly sticky texture that helps it hold together and grab the sauce. The plump grains have a pleasant chewiness that contrasts beautifully with the tender chicken. If you cannot find Japanese rice, jasmine rice makes an excellent substitute with its fragrant aroma. Avoid long grain varieties like basmati which are too fluffy and separate for this application. For best results, rinse your rice thoroughly before cooking to remove excess starch and achieve perfectly tender grains.
Make Ahead Options
This teriyaki bowl is perfect for meal planning. The teriyaki sauce can be made up to a week ahead and stored in an airtight container in the refrigerator. Rice can be cooked a day ahead and gently reheated with a splash of water. The chicken is best cooked fresh but will keep for 3 days refrigerated. Vegetables can be prepped ahead but are best steamed just before serving for optimal color and texture. For busy weeknights, having these components ready means dinner can be on the table in under 15 minutes.
Vegetable Variations
While the recipe suggests broccoli, carrots and edamame, feel free to customize based on seasonal availability and preferences. In spring, asparagus and snap peas add wonderful crunch and color. Summer brings opportunities for zucchini ribbons and bell peppers. Fall is perfect for roasted mushrooms and sweet potato cubes. Winter greens like baby bok choy or spinach wilt beautifully when added to the hot chicken mixture. The key is maintaining a balance of colors and textures while keeping the portions roughly equal to the protein component.
The History Behind Teriyaki
Teriyaki is a cooking technique that originated in Japan, where teri refers to the shine or luster created by the sugar content in the glaze, and yaki refers to the grilling or broiling cooking method. Traditional Japanese teriyaki sauce contains just soy sauce, mirin, and sugar, with the thick glaze forming naturally through reduction. The Westernized version we enjoy today often includes additional ingredients like garlic, ginger, and thickeners. This adaptation became wildly popular in the United States in the 1960s when Japanese cuisine began gaining mainstream appreciation. Our recipe balances authentic techniques with accessible ingredients for the home cook.
Pin Serve immediately while everything is hot and the sauce is still glossy.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Just ensure not to overcook them so they stay tender and juicy.
- → What vegetables can I add?
Try broccoli, carrots, edamame, bell peppers, snap peas, or even avocado for extra flavor and texture.
- → Is the dish gluten-free?
Use gluten-free soy sauce or tamari to make this bowl suitable for gluten-free diets. Always check all labels.
- → Can the sauce be made ahead?
Yes, the teriyaki sauce can be made in advance and kept refrigerated in an airtight container for up to a week.
- → How can I make this vegetarian?
Substitute tofu or tempeh for chicken and follow the same preparation steps for a plant-based option.
- → What type of rice works best?
Japanese short-grain rice or jasmine rice yields the best texture for this style of bowl, but any steamed rice works.