Chicken Teriyaki Bowl
This Chicken Teriyaki Bowl is the perfect combination of savory, sweet, and tangy flavors, with tender grilled or pan-seared chicken coated in a delicious homemade teriyaki sauce. It’s served over fluffy rice and topped with a variety of garnishes like sesame seeds, green onions, and pickled ginger, making it a filling and balanced meal. Perfect for busy weeknights, meal prepping, or entertaining, this dish is sure to please everyone at the table.
Equipment
- 1 large mixing bowl (for marinating chicken)
- 1 skillet or grill pan (for cooking chicken)
- 1 saucepan (for making teriyaki sauce)
- 1 small bowl (for mixing cornstarch and water for the sauce)
- 1 pot (for cooking rice)
- 1 spatula (for stirring sauce)
- 1 spoon or ladle (for serving sauce)
Ingredients
- 2 lbs Chicken breasts or thighs boneless, skinless
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 2 cloves Garlic minced
- 1 tbsp Fresh ginger grated
- 2 tbsp Soy sauce for the sauce
- 2 tbsp Mirin or substitute with rice vinegar + sugar
- 1 tbsp Sake optional or substitute with water/chicken broth
- 1 tsp Cornstarch for thickening sauce
- 2 cups Jasmine rice or brown rice
- 1 ½ cups Water for cooking rice
- Sesame seeds for garnish
- Green onions chopped, for garnish
- Pickled ginger optional, for garnish
Instructions
Marinate the Chicken
- In a large bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Add the chicken to the bowl and ensure it is coated evenly with the marinade. Cover and refrigerate for 30 minutes to 1 hour.
Cook the Rice
- Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a pot, combine the rice and 1 ½ cups water. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, then remove from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork before serving.
Cook the Chicken
- Heat a skillet or grill pan over medium heat and add a little sesame oil. Once hot, add the marinated chicken and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest before slicing it into thin strips.
Make the Teriyaki Sauce
- In a saucepan, combine soy sauce, mirin, sake, and cornstarch (dissolved in a bit of water). Bring to a simmer over medium heat, stirring frequently, until the sauce thickens and becomes glossy, about 3-5 minutes. Remove from heat.
Assemble the Bowl
- Serve a portion of rice in each bowl. Top with sliced chicken, and drizzle with the teriyaki sauce.Garnish with sesame seeds, chopped green onions, and pickled ginger.
Notes
- Rice alternatives: You can substitute jasmine rice with brown rice or cauliflower rice for a lower-carb option.
- Make it spicier: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce if you like a spicy kick.
- Make it gluten-free: Use tamari instead of soy sauce for a gluten-free version of this dish.
- Meal prep tip: The chicken, rice, and teriyaki sauce can be made in advance and stored separately in the fridge for up to 3 days. Just assemble and reheat when ready to eat.
- Vegetable add-ins: Consider adding steamed or sautéed vegetables like broccoli, carrots, or snap peas to make the bowl even more nutritious and colorful.