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.