Teriyaki Chicken Rice Bowl
About This Dish
This is one of those dishes that looks way fancier than it actually is to make. I used to order this at restaurants all the time until I realized I could make it at home in about 20 minutes, and honestly? Mine tastes better. The secret is letting the chicken get a good sear before you add the sauce, so you get those crispy edges. The teriyaki sauce is just soy sauce, mirin, sugar, and a bit of sake if you have it—nothing complicated. When it hits the hot pan, it bubbles and caramelizes, and that's when you know it's going to be good. Serve it over a bowl of warm rice with some steamed broccoli on the side, and you've got a meal that feels like you put in way more effort than you actually did.
Flavors
Nutrition Information
Ingredients
- Chicken thighs (boneless, skin-on)
- Jasmine rice
- Soy sauce
- Mirin
- Brown sugar
- Sake (optional)
- Garlic
- Ginger
- Broccoli
- Sesame seeds
- Green onions
Instructions
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1
Start your rice first. While that's cooking, you can prep everything else.
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2
Mix your teriyaki sauce: equal parts soy sauce and mirin, a couple tablespoons of brown sugar, and a splash of sake if you have it. Grate in some fresh ginger and garlic.
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3
Pat your chicken thighs dry with paper towels. This is important—wet chicken won't get that nice sear.
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4
Heat a pan over medium-high heat. Don't add oil yet—the chicken skin will render its own fat.
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5
Place the chicken skin-side down first. Don't move it for at least 4-5 minutes. You want that skin to get crispy and golden.
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6
Flip it over and cook the other side for another 4-5 minutes. The chicken should be mostly cooked through at this point.
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7
Pour in your teriyaki sauce. It'll bubble up immediately. Let it reduce for a minute or two, spooning it over the chicken as it thickens.
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8
Steam your broccoli while the sauce reduces. Or just throw it in the pan for the last minute if you want it to pick up some of that sauce.
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9
Slice the chicken, arrange it over your rice, pour over any extra sauce, and top with sesame seeds and green onions.
Cooking Tips
- Use chicken thighs instead of breasts. They're more forgiving and stay juicier, plus they have more flavor.
- Don't skip the step of patting the chicken dry. That crispy skin is half the reason to make this dish.
- If your sauce isn't thickening, turn up the heat a bit. But watch it—it can go from perfect to burnt pretty quickly.
- Leftover teriyaki sauce? Keep it in the fridge. It's great on salmon, vegetables, or even just drizzled over rice.
Quick Summary
Sear chicken thighs skin-side down until crispy, flip and cook through, then glaze with a simple teriyaki sauce made from soy sauce, mirin, and brown sugar. Serve over rice with steamed broccoli.
