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.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 775

Ingredients Method Notes

Ingredients

For the Rice

320 g jasmine rice uncooked
480 ml water

For the Teriyaki Sauce

120 ml low-sodium soy sauce
80 ml mirin sweet rice wine
60 ml sake
45 g light brown sugar
15 g fresh ginger peeled and grated
3 garlic cloves minced (about 9g)

For the Chicken

800 g boneless skinless chicken thighs
item Salt and black pepper to taste
15 ml vegetable oil

For the Vegetables

15 ml vegetable oil
200 g carrots julienned
150 g snow peas trimmed
100 g red bell pepper thinly sliced

For Serving

2 item green onions thinly sliced (about 30g)
15 g toasted sesame seeds

Method

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.