Description
These Teriyaki Chicken Bowls combine tender, marinated chicken thighs glazed in a homemade teriyaki sauce served over fluffy steamed rice with vibrant, crisp-tender vegetables. The dish balances sweet, savory, and umami flavors with fresh toppings like avocado and sesame seeds, perfect for a flavorful and satisfying meal.
Ingredients
Scale
For the chicken and marinade:
- 1 1/2 lbs (680 g) boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tbsp sake (or dry sherry or extra mirin if unavailable)
- 2 tbsp brown sugar (light or dark)
- 1 tbsp honey
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 1/2 tsp toasted sesame oil
- 1 tbsp neutral oil (canola, vegetable, or avocado) for cooking
For the teriyaki sauce (extra for drizzling):
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup mirin
- 2 tbsp sake (or water if not using alcohol)
- 2 1/2 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
For the rice:
- 2 cups uncooked short-grain or medium-grain white rice (sushi rice or Calrose)
- 2 1/2 cups water (adjust per rice package instructions)
- Pinch of salt (optional)
- 1 tsp neutral oil or 1 tbsp butter (optional, for extra richness)
For the bowl toppings:
- 2 cups broccoli florets, bite-size
- 1 large carrot, peeled and thinly sliced or cut into matchsticks
- 1 cup shelled edamame (frozen is fine)
- 1 small red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1–2 tbsp toasted sesame seeds (white, black, or a mix)
- 1 avocado, sliced (optional)
- Pickled ginger or quick-pickled cucumbers (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the rice: Rinse the rice under cold water in a fine-mesh strainer, gently rubbing the grains with your fingers until the water runs mostly clear to remove excess starch and keep the rice fluffy. Combine the rinsed rice with water, a pinch of salt, and oil or butter if using in a pot or rice cooker. If using a pot, bring to a gentle boil over medium heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Turn off heat and let sit, covered, for another 10 minutes to steam. Fluff just before serving and keep covered to stay warm.
- Marinate the chicken: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, and toasted sesame oil. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 20–30 minutes, or up to 4 hours for deeper flavor, stirring occasionally if marinating longer.
- Prepare the vegetables: Cut broccoli into small florets, slice carrots thinly or into matchsticks, thinly slice bell pepper and green onions; prepare avocado or pickled ginger if using. To cook vegetables, bring a pot of lightly salted water to a boil. Blanch broccoli and carrots for 2–3 minutes until just tender-crisp and brightly colored, adding frozen edamame for the last minute to heat through. Drain and rinse briefly with cold water to stop cooking and set aside. Alternatively, sauté vegetables in a little oil over medium-high heat with a pinch of salt for 3–5 minutes until crisp-tender.
- Make the teriyaki sauce: In a small saucepan, combine soy sauce, water, mirin, sake, brown sugar, honey, garlic, and ginger, stirring to dissolve sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Mix cornstarch and water in a small bowl to form a slurry. Slowly whisk slurry into simmering sauce and continue simmering for 1–3 minutes until thickened and glossy. If too thick, add a little water to loosen. Turn off heat and keep warm.
- Cook the chicken: Remove chicken from marinade, discarding marinade. Heat neutral oil in a large nonstick skillet or cast-iron pan over medium-high heat. Add chicken in a single layer, cooking in batches if needed. Sear without stirring for 2–3 minutes to develop color, then stir or flip and cook another 4–6 minutes until browned and cooked through (internal temperature 165°F / 74°C). In the last minute, pour 2–4 tablespoons of teriyaki sauce over chicken, tossing to glaze. Remove from heat.
- Assemble the teriyaki chicken bowls: Divide warm rice among 4 bowls. Arrange teriyaki chicken on or beside rice. Add broccoli, carrots, edamame, and bell pepper around chicken. Spoon extra teriyaki sauce over the chicken and rice as desired. Garnish with sliced green onions and toasted sesame seeds. Add avocado slices, pickled ginger, or quick-pickled cucumbers if using. Serve immediately with lime wedges for squeezing over bowls.
- Storage and reheating: Store leftover rice, chicken, vegetables, and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken and rice gently in the microwave with a splash of water or sauce to retain moisture. Add fresh toppings like avocado and green onion after reheating to keep them fresh.
Notes
- Marinate chicken for at least 20 minutes but up to 4 hours for best flavor.
- Use low-sodium soy sauce to control salt content.
- Adjust sweetness of sauce to taste by adding more or less brown sugar and honey.
- Cooking rice covered helps achieve fluffy texture without burning.
- Vegetables can be blanched or sautéed depending on preference for texture and color.
- Serve immediately to enjoy the best texture and freshness.
- Store components separately to prevent sogginess when reheating leftovers.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
