Teriyaki Chicken Rice Bowl
Succulent pan-seared chicken thighs glazed in a homemade sweet-savory teriyaki sauce, served over fluffy jasmine rice with crisp stir-fried vegetables and sesame seeds. This Japanese-inspired bowl delivers restaurant-quality flavor with perfectly balanced umami notes and a satisfying mix of textures.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Rice
• 320g jasmine rice, uncooked
• 480ml water
For the Teriyaki Sauce
• 120ml low-sodium soy sauce — this one on Amazon
• 80ml mirin (sweet rice wine) — this one on Amazon
• 60ml sake — this one on Amazon
• 45g light brown sugar
• 15g fresh ginger, peeled and grated
• 3 garlic cloves, minced (about 9g)
For the Teriyaki Chicken
• 800g boneless, skinless chicken thighs
• Salt and black pepper to taste
• 15ml vegetable oil
For the Vegetables
• 15ml vegetable oil
• 200g carrots, julienned
• 150g snow peas, trimmed
• 100g red bell pepper, thinly sliced
For Serving
• 2 green onions, thinly sliced (about 30g)
• 15g toasted sesame seeds
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Directions
- Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 480ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Prepare the Teriyaki Sauce
While rice cooks, whisk together 120ml soy sauce, 80ml mirin, 60ml sake, 45g brown sugar, 15g grated fresh ginger, and 3 minced garlic cloves in a small bowl. Set teriyaki sauce aside. - Sear the Chicken
Pat 800g boneless, skinless chicken thighs completely dry with paper towels and season both sides with salt and pepper. Heat 15ml vegetable oil in a large skillet over medium-high heat. Sear chicken thighs for 6-7 minutes per side until golden brown and cooked through to 74°C internal temperature. Remove and let rest 5 minutes, then slice into strips. - Stir-Fry the Vegetables
In the same skillet, add another 15ml vegetable oil. Stir-fry 200g julienned carrots, 150g snow peas, and 100g thinly sliced red bell pepper over high heat for 3-4 minutes until crisp-tender. Season lightly with salt and transfer to a plate. - Glaze the Chicken
Return the sliced chicken to the skillet and pour in the teriyaki sauce. Bring to a simmer over medium heat, stirring constantly for 3-4 minutes until sauce thickens and becomes glossy, coating the chicken completely. - Assemble the Bowls
Divide cooked rice among 4 bowls (about 200g cooked rice per bowl). Top each with glazed teriyaki chicken, stir-fried vegetables, sliced green onions, and sprinkle with toasted sesame seeds. Drizzle any remaining sauce from the pan over each bowl.
*Notes :
- For a thicker, more intensified teriyaki glaze, mix 10g cornstarch with 15ml cold water and whisk into the simmering sauce during the final minute of cooking.
- Chicken thighs provide superior flavor and stay juicier than breast meat, but you can substitute 800g chicken breast if preferred—just reduce cooking time to prevent drying out.
- The teriyaki sauce can be made up to 3 days ahead and refrigerated. Bring to room temperature before using, and you may need to add a splash of water when reheating as it thickens when cold.
Nutrition Facts
( per serving )
Calories
~775 kcal
Protein
48 g
Fat
22 g
Carbs
82 g
Calories
~775 kcal
Protein
48 g
Fat
22 g
Carbs
82 g
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Teriyaki Chicken Rice Bowl
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 480ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While rice cooks, whisk together 120ml soy sauce, 80ml mirin, 60ml sake, 45g brown sugar, 15g grated fresh ginger, and 3 minced garlic cloves in a small bowl. Set teriyaki sauce aside.
- Pat 800g boneless, skinless chicken thighs completely dry with paper towels and season both sides with salt and pepper. Heat 15ml vegetable oil in a large skillet over medium-high heat. Sear chicken thighs for 6-7 minutes per side until golden brown and cooked through to 74°C internal temperature. Remove and let rest 5 minutes, then slice into strips.
- In the same skillet, add another 15ml vegetable oil. Stir-fry 200g julienned carrots, 150g snow peas, and 100g thinly sliced red bell pepper over high heat for 3-4 minutes until crisp-tender. Season lightly with salt and transfer to a plate.
- Return the sliced chicken to the skillet and pour in the teriyaki sauce. Bring to a simmer over medium heat, stirring constantly for 3-4 minutes until sauce thickens and becomes glossy, coating the chicken completely.
- Divide cooked rice among 4 bowls (about 200g cooked rice per bowl). Top each with glazed teriyaki chicken, stir-fried vegetables, sliced green onions, and sprinkle with toasted sesame seeds. Drizzle any remaining sauce from the pan over each bowl.