Teriyaki Chicken Bowl Recipe

Rinse and cook rice

Rinse 1 cup rice under cold water until the water runs clear. Drain. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar if using.

Mix sauce base

In a small bowl or measuring cup, whisk together 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tbs honey, 1 tsp grated ginger, and 2 minced garlic cloves until sugar dissolves.

Thicken sauce

In a separate small cup, dissolve 1 tsp cornstarch in 1 tbs cold water. Heat a small saucepan over medium heat and pour in the sauce mixture. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook 1–2 minutes, stirring, until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and set aside.

Prepare and season chicken

Trim and cut 1 lb chicken thighs into bite-size pieces. Toss with 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Cook chicken

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add chicken in a single layer (work in two batches if overcrowded). Cook without moving for 2–3 minutes to get a sear, then stir and continue cooking 3–4 minutes until pieces are cooked through and golden (internal temp 165°F/74°C). Reduce heat to medium-low and pour the prepared teriyaki sauce over the chicken. Toss for 1–2 minutes so the sauce thickly coats the chicken. Remove from heat.

Blanch/steam broccoli and carrots

Bring 1 cup water to a simmer in a medium saucepan with a steamer basket or use a skillet with a lid. Add broccoli florets and sliced carrot, cover, and steam/blanch for 3–4 minutes until bright green and tender-crisp. Drain and immediately plunge into cold water or ice bath to stop cooking (preserves color). Drain well before serving.

Optional sauté

Alternatively, after steaming, you can quickly sauté the vegetables in the same skillet used for chicken with a splash (about 1 tsp) of oil for 1 minute to reheat and pick up any residual sauce flavor.

Build bowls

Divide the cooked rice between 3 bowls (about 1/3 cup cooked rice per serving if small, see servings). Top each with equal portions of teriyaki chicken and steamed broccoli and carrots.

Finish

Scatter sliced scallions and 1 tsp toasted sesame seeds over each bowl. Add 2 tsp pickled ginger per bowl if desired. If you prefer extra sauce, spoon remaining teriyaki sauce over the bowls.