Chicken thighs glazed in a sweet-savory teriyaki sauce and served over steamed rice with broccoli — a simple stovetop dinner in about 30 minutes.
Tips for the best Chicken Teriyaki Rice Bowl
- Use chicken thighs: they stay juicy and soak up the glaze better than breast.
- Take the sauce off the heat as soon as it coats a spoon. It thickens more as it cools.
- Get the pan hot before the chicken goes in so it browns rather than steams.
Ingredient swaps
- No sake? Use the rice vinegar option in the recipe.
- No mirin? Use a little extra sugar with a splash of rice vinegar.
- For gluten-free, use tamari instead of soy sauce.
- Swap broccoli for green beans, bok choy or snap peas.
Japanese Chicken Teriyaki Rice Bowl
Chicken thighs glazed in a sweet-savory teriyaki sauce and served over steamed rice with broccoli — a simple stovetop dinner in about 30 minutes.
Ingredients
Equipment
Method
- Whisk together the soy sauce, mirin, sake or rice vinegar, brown sugar, garlic and ginger for the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden and cooked through.
- Remove the chicken, let rest for 5 minutes, then slice into strips.
- Pour the teriyaki sauce into the same skillet and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until glossy and thickened.
- Return the sliced chicken to the skillet and toss to coat in the glaze.
- Divide the rice among bowls, top with the glazed chicken and steamed broccoli, and garnish with sesame seeds and scallions.
Notes
Simmer the sauce just until it coats a spoon — it thickens further as it cools, so pull it off the heat a touch early.
What to serve with it
- Air Fryer Crispy Tofu, for a vegetarian option at the same meal
- Spicy Peanut Noodles, for a noodle night
- Mango Chia Smoothie, for something cool after
Storing and reheating
Keep chicken and sauce in the fridge for up to 3 days, with the rice in a separate container. Reheat with a splash of water so the glaze loosens.
Frequently asked questions
Can I use chicken breast?
Yes, but cook it a little less so it does not dry out. Thighs stay juicier.
Can I make the teriyaki sauce ahead?
Yes. Keep it in a jar in the fridge for a few days and warm it before using.
Is teriyaki chicken good for meal prep?
Yes. Pack the chicken, rice and broccoli into boxes for lunches over the next few days.
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