A teriyaki chicken bowl pairs tender chicken glazed with a savory-sweet soy sauce with fluffy rice and crisp vegetables. This Japanese-inspired weeknight meal is cooked in one skillet, with a homemade sauce that clings to the chicken without needing hard-to-find ingredients.
Ingredients
- 1½ cups (285 g) uncooked white rice
- 1¼ lb (570 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- ¼ cup (60 ml) low-sodium soy sauce
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) mirin
- 2 tablespoons (25 g) packed light brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) neutral cooking oil, such as canola
- 2 teaspoons (10 g) finely grated fresh ginger
- 2 garlic cloves (about 6 g), finely minced
- 2 teaspoons (6 g) cornstarch
- 1 tablespoon (15 ml) cold water, for the cornstarch slurry
- 2 cups (180 g) small broccoli florets
- 1 medium carrot (about 100 g), thinly sliced
- 2 teaspoons (10 ml) toasted sesame oil
- 2 scallions (about 30 g), thinly sliced
- 1 teaspoon (3 g) toasted sesame seeds
Instructions
- Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear. Cook it according to the package directions; most white rice takes about 15–20 minutes to simmer, followed by a 5-minute covered rest. Keep it covered and warm while you make the chicken and vegetables.
- While the rice cooks, stir together the soy sauce, ¼ cup (60 ml) water, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl. In a separate cup, mix the cornstarch with 1 tablespoon (15 ml) cold water until smooth. Set both aside.
- Pat the chicken dry with paper towels. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 5–7 minutes, turning occasionally, until browned on several sides.
- Pour the prepared sauce into the skillet and bring it to a gentle simmer. Cook the chicken in the sauce for 4–6 minutes, stirring occasionally. Check the thickest pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If pieces are not there yet, continue simmering and check again.
- Stir the cornstarch slurry again, then pour it into the skillet while stirring. Simmer for 1–2 minutes, until the sauce thickens enough to coat the chicken. Take the pan off the heat once the chicken is safely cooked and the glaze is glossy.
- Steam the broccoli and carrot until just tender, about 4–6 minutes, or microwave them in a covered, microwave-safe bowl with 1 tablespoon (15 ml) water for 3–5 minutes. Drain if needed, then toss with the sesame oil.
- Fluff the rice and divide it among four bowls. Add the teriyaki chicken and vegetables, spooning any remaining glaze over the chicken. Finish with scallions and sesame seeds and serve hot.
Tips
- Chicken thighs stay juicy and are forgiving if they cook a little longer. Boneless, skinless breasts also work; cut them evenly and check their temperature early so they do not dry out.
- Mirin is sweet Japanese rice wine used in many teriyaki-style sauces. If you cannot find it, use 3 tablespoons (45 ml) water plus 1 teaspoon (5 ml) rice vinegar and add 1 extra teaspoon (4 g) brown sugar; the flavor will be less rounded and aromatic.
- For the best browning, dry the chicken and leave space between pieces. Crowding traps steam, so cook in two batches rather than piling everything into the skillet.
- Use low-sodium soy sauce if possible, since regular soy sauce can make the glaze quite salty as it reduces. Taste the finished sauce before serving; thin it with a tablespoon of water if it is too strong.
Serving Suggestions
Serve the bowls as a complete meal, or add a small bowl of miso soup, edamame, or a cucumber salad dressed with rice vinegar. For extra texture, offer thinly sliced radish, shredded cabbage, or a little pickled ginger on the side. Keep the vegetables separate until serving if you prefer them crisp rather than coated in sauce.
Variations
Swap the broccoli and carrot for snap peas, bell pepper strips, green beans, or a mix of vegetables with similar cooking times. For a little heat, add ¼ teaspoon (1 g) red pepper flakes to the sauce. Brown rice works too, but it usually needs more water and a longer cooking time, so begin it before preparing the other ingredients. To make the bowl gluten-free, use certified gluten-free tamari instead of soy sauce and check the labels on the mirin and other packaged ingredients.
Storage and Reheating
Refrigerate the chicken, rice, and vegetables within 2 hours of cooking, preferably in separate shallow airtight containers. They keep for 3–4 days in the refrigerator. For longer storage, freeze portions for up to 2 months for best quality, then thaw overnight in the refrigerator.
Reheat a portion in the microwave, covered loosely, stirring once and adding a teaspoon or two of water if the rice or sauce seems dry. You can also warm it in a skillet over medium-low heat with a splash of water. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; only reheat the portion you plan to eat.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless breast into evenly sized pieces and follow the same method. Since breast meat can dry out more quickly, check it with a thermometer as it simmers and remove the pan from the heat as soon as the chicken reaches 165°F (74°C).
Can I make the teriyaki sauce ahead?
Yes. Stir together the soy sauce, water, mirin, sugar, vinegar, ginger, and garlic up to 2 days ahead and refrigerate in a covered container. Mix the cornstarch with cold water just before thickening the sauce, rather than storing it as a slurry.
Why is my sauce not thickening?
It may need another minute or two at a gentle simmer after you add the slurry. Stir the slurry immediately before using it, because cornstarch settles. If the sauce remains thin, mix another ½ teaspoon (1.5 g) cornstarch with 1 teaspoon (5 ml) cold water, stir it in, and simmer briefly.
Can I prepare this bowl without mirin?
Yes. Use the substitute listed in the tips. Mirin contributes mild sweetness and a distinctive depth, so the alternative will still make a useful glaze but will taste a little simpler.
Is this recipe spicy?
No, the base recipe is mild. Add red pepper flakes, chili crisp, or another preferred chili condiment at the table so each person can adjust the heat.
Can I cook the rice and chicken at the same time?
Yes. Start the rice first, then prepare the sauce and vegetables while it simmers. The timing is designed so the rice can rest while the chicken finishes; use the rice package directions, since varieties and cookers differ.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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