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Teriyaki chicken is a beloved dish that has firmly established itself in both Japanese cuisine and the global culinary landscape. With its sweet and savory flavor profile, this popular dish showcases the beauty of traditional Japanese cooking methods, where the balance of taste, texture, and presentation is paramount. The term “teriyaki” refers to a cooking technique that involves grilling or broiling meat while basting it with a flavorful sauce made from soy sauce, mirin, and sugar. This method not only enhances the taste of the chicken but also creates a delicious glaze that is both visually appealing and mouthwateringly good.

Teriyaki Chicken Rice Bowl

Discover the delicious world of homemade teriyaki chicken rice bowls! This recipe combines juicy, marinated chicken thighs with a flavorful homemade teriyaki sauce, all served over fluffy jasmine rice and vibrant vegetables like broccoli and carrots. Perfect for lunch or dinner, this customizable dish is not only satisfying but also nutritious. Elevate your dining experience by making this savory bowl from scratch, ensuring the best flavors and freshness in every bite.
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Ingredients
  

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs

¼ cup soy sauce (low sodium preferred)

¼ cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Rice Bowl:

2 cups jasmine rice (or rice of your choice)

4 cups water or chicken broth

1 cup broccoli florets (steamed)

1 cup carrot ribbons (using a vegetable peeler or spiralizer)

½ cup edamame (cooked)

2 green onions, sliced

Sesame seeds for garnish

Nori sheets for garnish (optional)

Instructions
 

Prepare the Marinade:

    - In a medium bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger until well combined.

      Marinate the Chicken:

        - Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag if using and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

          Cook the Rice:

            - Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water (or chicken broth) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork once done.

              Cook the Chicken:

                - Heat a skillet or frying pan over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Cook the chicken for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice sear.

                  Make the Teriyaki Sauce:

                    - In the same skillet, add the reserved marinade and bring it to a simmer. Add the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Stir well until thickened, about 1-2 minutes.

                      Slice the Chicken:

                        - Once cooked, remove the chicken from the skillet, let it rest for a couple of minutes, and then slice it into strips.

                          Assemble the Rice Bowl:

                            - In a serving bowl, layer the cooked jasmine rice, followed by the sliced teriyaki chicken. Top with steamed broccoli, carrot ribbons, and cooked edamame. Drizzle with the thickened teriyaki sauce.

                              Garnish and Serve:

                                - Sprinkle sliced green onions and sesame seeds on top. If desired, add strips of nori for extra flavor and texture. Serve immediately!

                                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings