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Delicious Teriyaki Chicken Rice Bowl with grilled chicken, steamed rice, and teriyaki sauce.

Teriyaki Chicken Rice Bowl

The Teriyaki Chicken Rice Bowl is a delectable fusion of savory, sweet, and umami flavors, blending the essence of Japanese cuisine with the comforting heartiness of a rice bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups short-grain white rice, rinsed
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon vegetable oil
  • Sliced green onions, for garnish

Equipment

  • medium saucepan
  • small bowl
  • Large skillet or wok
  • whisk

Method
 

  1. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  2. In a small bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger to make the teriyaki sauce.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
  4. Pour the teriyaki sauce into the skillet with the chicken and bring to a simmer. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  5. Serve the teriyaki chicken over the cooked rice, garnished with sliced green onions.

Notes

For the best results, use boneless, skinless chicken thighs instead of breasts, as the higher fat content helps keep the meat moist and flavorful. Rinsing the rice before cooking removes excess starch, resulting in a fluffy, separate grain. The perfect balance of soy sauce, mirin, and brown sugar creates a teriyaki sauce with a delicate sweet-savory flavor profile.