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The Teriyaki Chicken Rice Bowl is not just a meal; it’s a beloved dish that encapsulates the essence of Japanese culinary tradition. This hearty bowl of tender chicken glazed in a rich, savory-sweet teriyaki sauce, served over a bed of fluffy rice, has become a favorite among food enthusiasts worldwide. Whether you’re enjoying a casual dinner at a Japanese restaurant or cooking at home, this dish delivers comfort and satisfaction in every bite.

Teriyaki Chicken Rice Bowl

Indulge in a delicious homemade Teriyaki Chicken Rice Bowl that’s perfect for any night of the week! This recipe features tender, marinated chicken thighs cooked to perfection and served over fluffy jasmine rice, all topped with a rich teriyaki sauce. With the addition of fresh green onions and sesame seeds, this dish is as beautiful as it is tasty. Consider adding steamed vegetables for a colorful and nutritious meal. Easy to prepare and absolutely satisfying!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice

2 cups water

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon sesame oil

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Steamed vegetables (broccoli, carrots, or snap peas; optional)

Instructions
 

Marinate the Chicken: In a bowl, mix together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

    Cook the Rice: While the chicken is marinating, rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.

      Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, until browned and cooked through (internal temperature should reach 165°F/75°C).

        Make the Teriyaki Sauce: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, pour in the reserved marinade and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for an additional 2-3 minutes, or until the sauce thickens. Slice the chicken and return it to the skillet, coating it well with the sauce.

          Assemble the Bowl: In a bowl, add a scoop of jasmine rice, top it with sliced teriyaki chicken, and spoon over extra teriyaki sauce. Garnish with chopped green onions and sesame seeds. Add steamed vegetables on the side, if desired.

            Serve: Enjoy your homemade Teriyaki Chicken Rice Bowl while it's warm!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4