Enjoy a simple, yummy Teriyaki Chicken Rice Bowl Recipe! It's easy - just pan-fry the chicken, add the sauce ingredients and steamed white rice and you're done. Great for a fast, tasty meal. This chicken rice bowl is the best and tastes just like something you would order at a Japanese restaurant.
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The Teriyaki Chicken Rice Bowl is great for lunch or dinner. The rice and the chicken is perfect when you need a good meal in the middle of the day, busy weeknights, or a cozy dinner at night. This dish is easy to enjoy any time you're hungry.
This was inspired by my other recipe on this site and pairs well with tasty sides for a complete meal. Enjoy it with a fresh Cucumber Salad, Asian Coleslaw, or a healthy Braised Kale. These sides add great flavors and textures that make the whole meal even better.
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Ingredients
- Chicken thighs (boneless skinless)
- Soy sauce
- Sugar
- Mirin
- Sake (optional)
- Cornstarch
- Water (cornstarch slurry)
- Smashed garlic
- Ginger
- Avocado oil
- Sesame oil
- Garnish with green onions
See recipe card for quantities.
How to make Teriyaki Chicken Rice Bowl
Here are my step-by-step instructions for the best teriyaki chicken.
Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This helps ensure that they cook evenly and get a nice sear.
Cook the Chicken:
- Heat a large skillet or frying pan over medium-high heat.
- Add 2 tablespoons of avocado oil or any cooking oil to the pan and swirl to coat the bottom evenly.
Pan-Fry the Chicken:
- Once the pan is hot, carefully add the chicken thighs.
- Cook the chicken for about 7 minutes on each side, or until golden brown.
- Remove the cooked chicken and et it aside.
Teriyaki Sauce:
- In the same pan, saute the fresh garlic and ginger until fragrant.
- Add the sake and let that evaporate for 1 minute.
- Add the cup soy sauce, mirin and sugar.
- When the sugar has dissolved, add the cornstarch slurry.
- In a small bowl, mix the cornstarch and water to create a slurry.
Finish the Teriyaki Chicken
- Add back the chicken and cook for another 5 minutes until the juicy chicken is cooked through.
- Add in the sesame oil.
- Garnish with green onions, Sesame Cucumber Salad, and freshly steamed rice or brown rice.
Substitutions
- Chicken Thighs (Boneless, Skinless): Use boneless skinless chicken breasts or tofu for a vegetarian and great option.
- Soy Sauce: Tamari or coconut aminos are great alternatives.
- Sugar: Honey, maple syrup, or agave nectar can be used.
- Mirin: A mix of white wine with a little brown sugar, or apple cider vinegar with sugar, can work.
- Sake: Sake gives this dish the authentic Japanese restaurant taste. However, you can skip it or use dry sherry or white wine as a substitute.
- Cornstarch: All-purpose flour or arrowroot powder are good substitutes for thickening.
- Water (Cornstarch Slurry): Just stick with water, as it's for mixing with cornstarch to thicken sauces.
- Smashed Garlic: Garlic powder (¼ teaspoon for each clove) or minced garlic from a jar.
- Ginger: Ground ginger (use ¼ teaspoon for every tablespoon of fresh ginger) or ginger paste.
- Avocado Oil: Olive oil, vegetable oil, or any neutral oil you have on hand
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.
How to store an reheat Teriyaki Chicken Rice Bowls
Storing and reheating Teriyaki Chicken Rice Bowls can be easy and maintain their deliciousness with the right steps:
How to Store:
- Refrigerate or Freeze: Place the containers in the fridge if you plan to eat them within 3 days. For longer storage, freeze the components separately. Frozen, they can last for up to 3 months.
How to Reheat:
- Microwave (Quick Method): Cover with a microwave-safe lid or damp paper towel and medium high heat for 2-3 minutes, stirring halfway through, until heated thoroughly.
- Stove (Best for Texture): Reheat the rice in a pan over medium heat with a splash of water, stirring frequently until it's hot.
Carmen's Top Tips
- Dry the chicken with paper towel: You need a great sear for more flavor. Use a paper towel to make sure the chicken is dry.
- Use paper towel remove excess oil: I don't like my teriyaki to be too oily. Use paper towel before adding in the sauce ingredients.
- Add vegetables:I like to add a salad or air fried roased vegetables to complete my teriyaki chicken rice bowl.
Teriyaki Chicken Rice Bowl - FAQ
A typical Teriyaki Chicken Rice Bowl has around 500-700 calories, depending on the portion size and ingredients used.
It provides a mix of protein from the chicken, carbs from the rice, and some vitamins and minerals if you add veggies. The sauce might add sugar and sodium.
Yes, in moderation. It’s a balanced meal with protein, carbs, and veggies. Choose low-sodium sauce and add lots of veggies to make it healthier.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with teriyaki chicken rice bowl:
Teriyaki Chicken Rice Bowl
Enjoy a simple, yummy Teriyaki Chicken Rice Bowl Recipe! It's easy - just pan-fry the chicken, add the sauce ingredients and steamed white rice and you're done. Great for a fast, tasty meal. This chicken rice bowl is the best and tastes just like something you would order at a Japanese restaurant.
- Total Time: 30 minutes
- Yield: feeds 2-3 people
Ingredients
6 pieces of chicken thighs (boneless skinless)
¼ cup of soy sauce
3 tablespoon of sugar
2 tablespoon mirin
2 tablespoon sake (optional)
1 tablespoon cornstarch
3 tablespoon water (cornstarch slurry)
4 pieces of smashed garlic
1 inch of sliced ginger
2 tablespoon of avocado oil
1 tablespoon of sesame oil
Garnish with green onions
Instructions
Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. This helps ensure that they cook evenly and get a nice sear.
Cook the Chicken:
- Heat a large skillet or frying pan over medium-high heat.
- Add 2 tablespoons of avocado oil or any cooking oil to the pan and swirl to coat the bottom evenly.
Pan-Fry the Chicken:
- Once the pan is hot, carefully add the chicken thighs.
- Cook the chicken for about 7 minutes on each side, or until golden brown.
- Remove the cooked chicken and set it aside.
- Use paper towel to remove excess oil.
Teriyaki Sauce:
- In the same pan, saute the fresh garlic and ginger until fragrant.
- Add the sake and let that evaporate for 1 minute.
- Add the cup soy sauce, mirin and sugar.
- When the sugar has dissolved, add the cornstarch slurry.
- In a small bowl, mix the cornstarch and water to create a slurry.
Finish the Teriyaki Chicken
- Add back the chicken and cook for another 5 minutes until the juicy chicken is cooked through.
- Add the sesame oil.
- Garnish with green onions, Sesame Cucumber Salad, and freshly steamed white rice or brown rice.
Notes
***use paper towel to remove excess oil
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: pan fry
- Cuisine: asian
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Irene says
Never thought i can make teriyaki sauce from scratch normally i would just buy from the supermarket. This is better than store bought. Thanks!
Kai says
I love how easy your recipes are
JK says
My next meal prep😋😋😋