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Japanese Chicken Teriyaki Rice Bowl

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the teriyaki sauce
  • 0.33 cup soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake or rice vinegar
  • 2 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 1 tbsp water
Everything else
  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 2 cups broccoli florets, steamed
  • 3 cups steamed white rice, for serving
  • 1 tsp sesame seeds, for garnish
  • 2 scallions, sliced, for garnish

Equipment

  • 1 Large skillet

Method
 

  1. Whisk together the soy sauce, mirin, sake or rice vinegar, brown sugar, garlic and ginger for the teriyaki sauce.
  2. 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.
  3. Remove the chicken, let rest for 5 minutes, then slice into strips.
  4. 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.
  5. Return the sliced chicken to the skillet and toss to coat in the glaze.
  6. 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.