Chicken Teriyaki Bowl

This chicken teriyaki bowl features juicy, pan-seared chicken glazed in a homemade savory-sweet sauce served over fluffy steamed rice. It is a quick, balanced meal that brings the bold flavors of Japanese cuisine to your kitchen.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for Chicken Teriyaki Bowl
  • Prep time: 20 minutes
  • Cook time: 34 minutes
  • Total time: 54 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Asian

Ingredients

  • 1 pound chicken thighs, cut into strips
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice
  • 1 cup steamed broccoli florets
  • 1 tablespoon sesame seeds
  • 1 green onion, sliced

Instructions

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the chicken strips and cook until browned; check the thickest strip with an instant-read thermometer inserted from the side and cook until it reaches 165°F (74°C).
  4. Pour the sauce mixture over the chicken in the skillet.
  5. Simmer for 3 to 5 minutes until the sauce reduces and coats the chicken in a shiny glaze.
  6. Divide the cooked rice into bowls.
  7. Top each bowl with the glazed chicken and steamed broccoli.
  8. Garnish with sesame seeds and green onions.

Tips

  • Chicken thighs are preferred over breasts for this dish as they stay much juicier when glazed.
  • You can add a teaspoon of cornstarch to the sauce if you want a thicker, more syrupy consistency.
  • Serve with a side of pickled ginger or kimchi for a bright, acidic contrast.

Frequently Asked Questions

Can I use honey instead of brown sugar?

Yes, honey provides a similar sweetness and works perfectly in the glaze.

What if I do not have mirin?

You can use a mix of rice vinegar and a little extra sugar as a substitute.

Can I bake the chicken instead of pan-searing it?

Yes, you can bake the chicken at 400 degrees F for 20 minutes, then brush with the sauce and broil for 2 minutes.