Similar to my oyakodon and gyudon recipes, this teriyaki chicken rice bowl recipe uses only one pan to make, yet bursts with savoury flavours. Featuring tender, marinated chicken glazed with a rich, umami-sweet, and savoury teriyaki sauce, each bite offers a moment of bliss. The chicken is seared till golden brown outside, yet tender inside. Served over a bowl of steamed rice, this teriyaki chicken recipe is going to be your new favourite!
Using a combination of soy sauce, honey, garlic, and ginger, every bite bursts with umami goodness, and a perfect balance of sweet and savoury flavours. Perfect for busy weeknights or a simple, delicious lunch, this teriyaki chicken rice bowl is quick to make and irresistibly delicious. Garnish with sesame seeds and green onions for an extra touch of flavour and crunch!
Table of contents
Why you’ll love this recipe
- Caramelised teriyaki glaze: With a blend of soy sauce, honey, mirin, and rice wine, the teriyaki sauce bursts with rich, sweet-savoury flavours that makes the dish incredibly addictive.
- Tender, flavourful chicken: The marinated chicken is seared till golden brown, while maintaining juicy and tender inside. Together with the caramelised glaze and fluffy rice, every bite leaves you craving more.
- Ready in 30 minutes: Simply prepare the sauce, sear the chicken, and cook with the sauce, you’ll have a delicious, hearty rice bowl within minutes!
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Ingredients for teriyaki chicken rice bowl
- Chicken: I used boneless chicken thigh for easier cooking. You could also use chicken breast for more protein intake.
- Steamed rice bowl: For serving.
- Oil: for cooking.
- Spring onions: This is optional for garnish, but they add crunch to every bite and neutralise the bold flavours of the teriyaki glaze.
For the teriyaki sauce
- Soy sauce: Sets the umami foundation for the deep, savoury flavour of this dish.
- Honey: This sweetens the sauce and helps create a thick, glossy glaze that caramelises beautifully, giving the chicken a deep, sticky coating.
- Mirin: A staple ingredient in Japanese cuisine. It’s a sweet rice wine that counters the soy sauce’s saltiness, and enhances the overall flavour profile.
- Rice wine: Adds depth and balance of flavours.
- Ginger: Helps remove the smell of chicken meat, and adds a slight heat to balance out the richness of soy sauce and honey.
- Garlic: Adds an aromatic element to the sauce and amplifies the savoury flavour.
How to make teriyaki chicken rice bowl
- Preparation: Make a few slits on the boneless chicken thighs for better marination. Mince the garlic and grate the ginger using a grater plate.
- Prepare the teriyaki sauce: In a bowl or measuring cup, mix together soy sauce, mirin, rice wine, honey, minced garlic, and grater ginger. (Optional) You can squeeze in some lime juice or rice vinegar to brighten the dish.
- Marinate the chicken: Place the chicken thighs in a bowl, add about half the teriyaki sauce, and give them a massage. Marinate for 5-10 mins.
- Cook the dish: In a pan, heat some oil over medium-high heat. Pan sear the marinated chicken both sides until golden brown (about 2 mins per side). Pour in the teriyaki sauce, and simmer for another 3-4 mins.
- Rest the chicken: Remove the chicken from the pan, and let it rest on the chopping board while the sauce continues to thicken. Add in cornstarch slurry to thicken the sauce until glossy.
- Assemble the bowl: Slice the chicken thighs into pieces, place them over a bowl of steamed rice, and drizzle the teriyaki glaze. Garnish with sesame seeds and chopped spring onions.
Success tips on making teriyaki chicken
For extra tender chicken.
Mix the chicken thighs with a generous amount of cornstarch and coarse salt, let it sit for 5 minutes, and rinse them with water. This little hack ensures the chicken thighs don’t have the smell of frozen meats and maintain incredibly tender after cooked!
Do not overcook the chicken.
Be sure to sear the chicken until about 70% cooked, then pour in the sauce and cook together for another few minutes. This allows the chicken to absorb the flavours without getting tough.
Let the chicken rest before slicing.
Resting the chicken for 5-10 minutes before slicing locks in the juices within the meat. This step is key to achieving tender and flavour packed meat!
Taste and adjust.
Adjust the taste of the teriyaki sauce based on your preferences. You can add in more honey for a sweeter sauce or soy sauce for a more savoury flavour. Similarly, if you prefer a thinner sauce consistency, you can skip the cornstarch slurry.
Popular substitutions & additions
- Swap the chicken with other proteins: like tofu, salmon, shrimps, pork, or beef. Have a go with my garlic teriyaki steak bites!
- Add in veggies: Serve with sautéed mushrooms, boiled pak choi, or broccoli to make it a complete meal with protein, fibre, and carbohydrates. a runny egg or soft-boiled egg, chopped green onions, Japanese chilli pepper, and pickled red ginger for a Yoshino-style Japanese gyudon.
- Brighten the sauce with some lime juice or rice wine vinegar to add a slight tang which cuts through the richness of the sauce, balancing out the flavours.
What if I don’t have mirin?
Dry sherry wine will have the closest flavour match with mirin. Otherwise, you can substitute with 1 tbsp sugar + 1 tbsp water but will lack depth of flavour.
How to store leftovers?
Let the dish cool at room temperature for no longer than 2 hours to avoid bacteria growth. Store the leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm in a pan or microwave with a splash of water to revive moisture.
Tender, juicy chicken glazed in a sticky-sweet homemade teriyaki sauce sitting atop a bed of fluffy rice, this teriyaki chicken rice bowl is the perfect balance of sweet, savoury, and satisfying! Quick to make yet packed with bold umami goodness, this recipe is perfect for an easy weeknight dinner, a simple lunch, or meal prep.
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Teriyaki Chicken Rice Bowl
Ingredients
- 2 boneless chicken thighs (about 160g)
- 1 rice bowl
- Chopped spring onions (optional for garnish)
- Sesame seeds (optional for garnish)
For the teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice wine
- 1-2 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic minced
Instructions
- Preparation: Make a few slits on the boneless chicken thighs for better marination. Mince the garlic and grate the ginger using a grater plate.
- Prepare the teriyaki sauce: In a bowl or measuring cup, mix together soy sauce, mirin, rice wine, honey, minced garlic, and grater ginger. (Optional) You can squeeze in some lime juice or rice vinegar for a slight tang to brighten the sauce.
- Marinate the chicken: Place the chicken thighs in a bowl, add about half the teriyaki sauce, and give them a massage. Marinate for 5-10 mins.
- Cook the dish: In a pan, heat some oil over medium-high heat. Pan sear the marinated chicken both sides until golden brown (about 2 mins per side). Pour in the teriyaki sauce, and simmer for another 3-4 mins.
- Rest the chicken: Remove the chicken from the pan, and let it rest on the chopping board while the sauce continues to thicken. Add in cornstarch slurry to thicken the sauce until glossy.
- Assemble the bowl: Slice the chicken thighs into pieces, place them over a bowl of steamed rice, and drizzle the teriyaki glaze. Garnish with sesame seeds and chopped spring onions.