Teriyaki Chicken Bowl

Name: Teriyaki Chicken Bowl
Total time: 25 min
Yield: For Two
Cuisine: Asian
Ingredients: 500 g chicken thighs, cubed; 4 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sugar; 2 bowls cooked rice

This teriyaki chicken bowl layers juicy pan-seared chicken glazed in a glossy sweet and savory sauce over a bed of fluffy steamed rice. The homemade teriyaki clings to every bite, balanced by crisp vegetables and a sprinkle of sesame for crunch. It is a fast, satisfying weeknight dinner that tastes far better than takeout.

Asian Japanese High-Protein Stovetop Dinner 30-Minute Chicken

⏱ 25 min
📊 easy
🍽 For Two

Ingredients

500 g chicken thighs, cubed
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
2 bowls cooked rice

Instructions

Cut 2 boneless skinless chicken thighs into bite sized pieces and pat them very dry with paper towels, since dry surfaces brown far better than wet ones.
In a small bowl whisk together 4 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sugar, and 1 teaspoon grated ginger until the sugar dissolves, then set the teriyaki sauce aside.
Heat 1 tablespoon oil in a large skillet over medium high heat, about 200C (400F), until it shimmers, then add the chicken in a single layer and let it sear undisturbed for 3 to 4 minutes until golden.

Flip the pieces and cook another 3 minutes until they reach an internal temperature of 75C (165F) and are no longer pink in the center.
Pour the teriyaki sauce into the skillet and let it bubble and reduce for 2 to 3 minutes, tossing the chicken to coat, until the sauce turns glossy and thick enough to coat a spoon.
Divide warm steamed rice between two bowls and spoon the glazed chicken and any extra sauce over the top.
Garnish with thinly sliced green onion and a pinch of toasted sesame seeds, and serve immediately while the glaze is hot and shiny.

💡 Chef's tip

Let the sauce reduce until it coats the back of a spoon before adding the chicken back in, because a thicker glaze sticks to the meat instead of pooling at the bottom of the bowl.

Making the teriyaki from scratch with soy, mirin and sugar lets you simmer it down to a thick glaze that clings to the chicken, unlike thin bottled versions.