Teriyaki chicken bowls are the kind of meal that feel special without being fussy. You get tender chicken, a glossy sauce, and a comforting base of rice in one easy bowl. It’s the perfect blend of sweet, salty, and umami, with a little ginger warmth in the background.
This version is simple, reliable, and tastes like your favorite takeout—only fresher. Make it on a busy weeknight or prep a batch for lunches. Either way, you’ll want this in your regular rotation.
Why This Recipe Works
This teriyaki sauce uses a classic mix of soy sauce, mirin, sake, and sugar, so it tastes authentic and well-balanced.
The chicken is seared first to lock in juices and then simmered in the sauce to absorb flavor. A quick cornstarch slurry thickens the sauce to a shiny glaze that clings to every bite. Using skinless chicken thighs keeps the meat tender and forgiving, even if you cook it a touch longer.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, sliced thin)
- Neutral oil: 1–2 tablespoons (canola, vegetable, or light olive oil)
- Soy sauce: 1/3 cup (use low-sodium if preferred)
- Mirin: 1/3 cup
- Sake: 3 tablespoons (or dry sherry as a substitute)
- Sugar: 2–3 tablespoons (adjust to taste)
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon freshly grated
- Cornstarch: 2 teaspoons
- Water: 2 teaspoons (to make the slurry)
- Rice: 3–4 cups cooked short-grain or medium-grain white rice
- Vegetables (optional but recommended): Steamed broccoli, snap peas, carrots, or edamame
- Garnishes: Sliced green onions, toasted sesame seeds, nori strips (optional)
Instructions
- Cook the rice: Start your rice so it’s ready when the chicken is done.
Keep it warm.
- Prep the sauce: In a small bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar dissolves. Stir in the garlic and ginger.
- Make the slurry: In a separate small cup, mix cornstarch and water until smooth. Set aside.
- Cut the chicken: Trim any excess fat and cut thighs into bite-size pieces.
Pat dry with paper towels and season lightly with salt (go easy because the sauce is salty).
- Heat the pan: Set a large skillet over medium-high heat. Add oil and swirl to coat.
- Sear the chicken: Add chicken in a single layer. Let it sear undisturbed for 2–3 minutes, then flip and cook another 2–3 minutes until lightly browned.
- Add the sauce: Pour the teriyaki mixture into the pan.
It should bubble quickly. Stir to coat the chicken.
- Simmer: Reduce heat to medium and simmer for 3–4 minutes to let flavors meld.
- Thicken: Stir the cornstarch slurry, then drizzle it into the pan while stirring. Cook 1–2 minutes until the sauce turns glossy and thick enough to coat a spoon.
- Adjust and finish: Taste the sauce.
Add a splash of water if too thick, or a pinch of sugar if you want more sweetness. Remove from heat.
- Assemble bowls: Spoon rice into bowls, add steamed veggies, then top with teriyaki chicken and extra sauce from the pan.
- Garnish: Finish with green onions and sesame seeds. Add nori strips if you like.
Storage Instructions
- Refrigerator: Store chicken and rice in separate airtight containers for up to 4 days.
Keep veggies separate to avoid sogginess.
- Freezer: The chicken freezes well for up to 2 months. Freeze in portions with a little extra sauce.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Stir halfway for even heating.
- Meal prep tip: Keep garnishes (green onions, sesame) separate and add after reheating for best texture.
Benefits of This Recipe
- Fast and reliable: Ready in about 30 minutes with everyday ingredients.
- Balanced flavor: Sweet, salty, and savory with a clean ginger finish.
- Great for meal prep: Holds up well in the fridge and reheats beautifully.
- Customizable: Works with different proteins and vegetables without losing the teriyaki vibe.
- Family-friendly: Mild enough for picky eaters, but easy to spice up for others.
Common Mistakes to Avoid
- Overcrowding the pan: Crowded chicken steams instead of browns.
Cook in batches if needed.
- Skipping the slurry: Without cornstarch, the sauce won’t cling. The glaze is what makes it special.
- Too much salt: Soy sauce is salty. Season the chicken lightly or not at all before cooking.
- Boiling the sauce aggressively: A rapid boil can reduce it too fast and turn it sticky or bitter.
Gentle simmer is best.
- Using only chicken breasts: Breasts can work, but they dry out faster. If using them, slice thin and reduce cook time.
Alternatives
- Protein swaps: Try salmon fillets (pan-sear then glaze), shrimp (quick cook), firm tofu (press and pan-fry), or thin-sliced beef.
- No alcohol option: Replace sake with water or chicken stock and add an extra teaspoon of sugar to balance.
- Gluten-free: Use tamari or certified gluten-free soy sauce. Check labels on mirin as well.
- Lower sugar: Reduce sugar to 1 tablespoon and add a splash of pineapple juice for gentle sweetness.
- Veggie upgrades: Add sautéed mushrooms, baby bok choy, or blistered shishito peppers for more depth.
- Spicy kick: Stir in a pinch of red pepper flakes or a swirl of sriracha at the end.
FAQ
Can I make the sauce ahead of time?
Yes.
Mix the sauce (without the cornstarch slurry) up to 5 days in advance and store it in the fridge. Shake before using, then add the slurry when you cook.
What rice works best for a teriyaki bowl?
Short-grain or medium-grain white rice gives the best texture and stick. Jasmine rice also works if that’s what you have.
For a higher-fiber option, use short-grain brown rice and add a little more sauce.
How do I keep the chicken juicy?
Use thighs, don’t overcook, and let the chicken simmer gently in the sauce. Cutting the pieces evenly helps them cook at the same rate. A quick sear plus a short simmer is the sweet spot.
Can I double the recipe?
Absolutely.
Brown the chicken in batches so you don’t overcrowd the pan. Combine everything for the simmer and thicken with a slightly larger slurry.
Is mirin necessary?
Mirin adds sweetness and a soft, rounded flavor. If you can’t find it, use a mix of sake (or water) and sugar.
The taste won’t be identical, but it will still be delicious.
How do I get a thicker, stickier glaze?
Let the sauce simmer a minute longer after adding the slurry, stirring often. If it gets too thick, thin with a splash of water. If too thin, add a small extra slurry.
Can I bake the chicken instead?
Yes.
Bake bite-size pieces at 425°F (220°C) for 12–15 minutes, then toss in a skillet with the sauce and thicken with the slurry. You’ll miss some pan-sear flavor, but it’s convenient for large batches.
Wrapping Up
This Japanese teriyaki chicken bowl delivers bold flavor with simple steps and pantry staples. It’s quick, versatile, and easy to customize for your tastes or what’s in your fridge.
Once you try this version, you’ll have a reliable go-to for busy nights and meal prep alike. Keep the basics on hand, and you can have a satisfying bowl on the table any time.
Ingredients
Method
- Cook the rice: Start your rice so it’s ready when the chicken is done. Keep it warm.
- Prep the sauce: In a small bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar dissolves. Stir in the garlic and ginger.
- Make the slurry: In a separate small cup, mix cornstarch and water until smooth. Set aside.
- Cut the chicken: Trim any excess fat and cut thighs into bite-size pieces. Pat dry with paper towels and season lightly with salt (go easy because the sauce is salty).
- Heat the pan: Set a large skillet over medium-high heat. Add oil and swirl to coat.
- Sear the chicken: Add chicken in a single layer. Let it sear undisturbed for 2–3 minutes, then flip and cook another 2–3 minutes until lightly browned.
- Add the sauce: Pour the teriyaki mixture into the pan. It should bubble quickly. Stir to coat the chicken.
- Simmer: Reduce heat to medium and simmer for 3–4 minutes to let flavors meld.
- Thicken: Stir the cornstarch slurry, then drizzle it into the pan while stirring. Cook 1–2 minutes until the sauce turns glossy and thick enough to coat a spoon.
- Adjust and finish: Taste the sauce. Add a splash of water if too thick, or a pinch of sugar if you want more sweetness. Remove from heat.
- Assemble bowls: Spoon rice into bowls, add steamed veggies, then top with teriyaki chicken and extra sauce from the pan.
- Garnish: Finish with green onions and sesame seeds. Add nori strips if you like.
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