Teriyaki Chicken Bowl
Sticky homemade teriyaki chicken over fluffy rice — better than any takeout, ready in 25 minutes.
Ingredients
Serves 4
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1.5 cups jasmine rice (cook separately per package)
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp mirin (or 1 tbsp rice vinegar + 1/2 tsp sugar)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- 2 cups broccoli florets or edamame, cooked
- Sliced scallions, sesame seeds, and pickled ginger to serve
Instructions
- 1Cook the rice according to package directions. Start this first — it takes the longest.
- 2Make the teriyaki sauce: whisk soy sauce, honey, mirin, brown sugar, sesame oil, garlic, and ginger in a small bowl. Add the cornstarch slurry and stir to combine.
- 3Heat vegetable oil in a large skillet over medium-high heat until shimmering. Pat the chicken pieces dry and add to the pan in a single layer. Cook undisturbed for 4–5 minutes until golden brown on one side.
- 4Flip the chicken and cook another 3–4 minutes until cooked through (internal temperature 165°F).
- 5Reduce heat to medium. Pour the teriyaki sauce over the chicken. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy and sticky, coating every piece of chicken beautifully.
- 6Assemble the bowls: scoop rice into each bowl, arrange chicken over the top with a generous spoonful of the teriyaki sauce, add broccoli or edamame on the side.
- 7Top with sliced scallions, sesame seeds, and a little pickled ginger if using. Serve immediately.
Pro Tips
- ✓
Chicken thighs are better than breasts here — their higher fat content keeps them juicy under the high heat and sticky sauce. Breast meat can dry out before the sauce has time to caramelize.
- ✓
Don't move the chicken for the first 4–5 minutes. A good sear needs time — moving it prematurely tears the crust. It will release naturally from the pan when properly seared.
- ✓
Double the sauce and freeze half in a jar. Teriyaki sauce freezes well for 3 months and thaws in 5 minutes on the counter — you'll always have it ready for a fast weeknight dinner.
Frequently Asked Questions
Can I make homemade teriyaki sauce without mirin?
Yes — substitute mirin with 1 tbsp rice vinegar plus 1/2 tsp extra sugar. The mirin adds a subtle sweetness and shine; the vinegar-sugar combo mimics it well enough for weeknight cooking. If you don't have rice vinegar, a tiny splash of apple cider vinegar works.
What vegetables go in a teriyaki chicken bowl?
Classic choices are steamed or roasted broccoli, edamame, sliced cucumber, shredded cabbage, and avocado. Roasted sweet potato and snap peas also pair beautifully with the sweet-savory sauce. For speed, use frozen broccoli or a microwave-steamed vegetable pack — there's no shame in shortcuts on a weeknight.
Can I make teriyaki chicken for meal prep?
Yes — teriyaki chicken is one of the best meal-prep proteins. Cook a large batch, store in airtight containers with the rice and vegetables separately. Reheat in the microwave with a splash of water, or in a skillet over medium heat. The sauce gets even stickier and more flavourful after a day in the fridge.
More 30-Minute Recipes
Key Ingredient Guides
Chicken Breast
Wondering what to cook with chicken breast tonight? Recipes with chicken breast range from…
View guide →Garlic
Garlic is the aromatic backbone of cuisines from Italian to Korean — but knowing what to c…
View guide →Rice
Rice is the most essential grain in the pantry, but what to cook with rice extends far bey…
View guide →Cook from what you have — automatically.
Tablespoon scans your grocery receipts, tracks what's in your fridge, and suggests recipes like Teriyaki Chicken Bowl before anything expires.