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Chicken Teriyaki Rice Bowl Recipe

Japanese · Main course · 35 min total

A quick and flavorful weeknight dinner featuring juicy chicken thighs glazed in a homemade sweet and savory teriyaki sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1 lb boneless skinless chicken thighs (about 4)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 cups cooked white rice (short-grain preferred)
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, about 4 minutes per side.
3. Pour the teriyaki sauce into the skillet. Reduce heat to medium-low and simmer, turning chicken occasionally, until the sauce thickens and glazes the chicken, about 5-7 minutes.
4. Remove chicken from skillet and let rest for 2 minutes, then slice against the grain.
5. To serve, divide rice among 4 bowls. Top with sliced chicken, broccoli, and carrots. Drizzle any remaining sauce from the skillet over the bowls. Garnish with sesame seeds and green onions.

Tips

• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.
• Substitute chicken breast for a leaner option, but reduce cooking time to prevent drying.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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