Teriyaki Chicken Rice Bowl
This easy teriyaki chicken rice bowl is a quick, flavor-packed meal made with tender chicken coated in a glossy homemade teriyaki sauce and served over fluffy rice. Ready in about 30 minutes, it’s a simple, satisfying dinner that’s perfect for busy weeknights.
Ingredients
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 1 1/2 tbsp honey
- 1 tbsp toasted sesame oil
- 2 tbsp mirin
- 1 piece (1-inch) ginger , grated
- 2 cloves garlic , minced
- 1/2 cup water
- 2 tsp cornstarch
For the Bowl
- 1 pound boneless, skinless chicken breasts or thighs , diced
- 1 tsp white sesame seeds , toasted
- green onions , sliced
- 1 tbsp vegetable oil
For Serving
- cooked white rice
- steamed broccoli florets
Instructions
- In a medium bowl, whisk together soy sauce, honey, sesame oil, mirin (or your chosen substitute), grated ginger, garlic, water, and cornstarch. Mix until the cornstarch is fully dissolved and the sauce looks smooth. Set aside while you cook the chicken.
- Heat a large skillet over medium-high heat and add the oil. Once it’s hot and shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for a minute to develop color, then stir and continue cooking for about 5–7 minutes, until golden and nearly cooked through.
- Reduce the heat to medium-low and give the sauce another quick stir. Pour it into the pan with the chicken. Stir well to coat everything and let it simmer for 3–4 minutes, until the sauce thickens and turns glossy, clinging to each piece of chicken.
- Once the chicken is fully cooked and nicely glazed, remove from heat. Top with sliced green onions and a sprinkle of white sesame seeds. Serve warm over fluffy rice, with steamed broccoli or your favorite vegetables on the side.
Notes
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheating
For best results, warm the chicken gently in a pan over medium heat with a splash of water and a small drizzle of oil. Stir occasionally until heated through, about 2–3 minutes, so the sauce loosens and coats the chicken again. Freezing
Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge, then reheat gently following the instructions above.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheating
For best results, warm the chicken gently in a pan over medium heat with a splash of water and a small drizzle of oil. Stir occasionally until heated through, about 2–3 minutes, so the sauce loosens and coats the chicken again. Freezing
Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge, then reheat gently following the instructions above.