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The Best Teriyaki Chicken Rice Bowl - Image 3

The Best Teriyaki Chicken Rice Bowl

A delightful and easy-to-make teriyaki chicken rice bowl that combines juicy chicken, flavorful homemade sauce, and fresh vegetables for a satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 1/2 cup soy sauce low-sodium preferred
  • 1/4 cup mirin
  • 1/4 cup sake
  • 3 tablespoons brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 tablespoons vegetable oil
  • 4 cups cooked white rice
  • 1 red bell pepper sliced
  • 1 carrot julienned
  • 2 green onions sliced
  • 1 tablespoon sesame seeds toasted

Equipment

  • Large skillet
  • Medium bowl
  • Whisk
  • Separate pan for vegetables

Method
 

  1. In a bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger to make the teriyaki sauce. Whisk until the sugar dissolves completely. Set aside.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes.
  3. Pour the prepared teriyaki sauce over the chicken. Reduce heat to medium and simmer until the sauce thickens and the chicken is fully cooked, about 10-12 minutes.
  4. While the chicken cooks, prepare the vegetables. In a separate pan, sauté the bell pepper and carrot until just tender, about 5 minutes.
  5. To assemble the bowls, divide the cooked rice among four bowls. Top with the teriyaki chicken, sautéed vegetables, green onions, and a sprinkle of sesame seeds. Serve immediately.

Notes

Chef's Tips:
• For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the simmering sauce.
• Avoid overcooking the vegetables to keep them crisp and vibrant.
• Serve with a side of pickled ginger or cucumber for a refreshing contrast.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator within two hours of cooking