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Sticky Sweet Teriyaki Chicken Bowls

Teriyaki Chicken Bowls

Juicy, seared chicken thighs coated in a sweet and savory homemade teriyaki glaze, served over fluffy rice with fresh, crisp vegetables for a complete and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 670
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 120 ml good-quality soy sauce low-sodium is fine
  • 80 ml mirin Japanese sweet rice wine
  • 60 ml water
  • 2 tbsp brown sugar
  • 2 cloves garlic finely minced
  • 1 tbsp freshly grated ginger
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry
For the Chicken
  • 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
  • 1 tbsp vegetable oil
  • A pinch of salt and black pepper
For the Bowls
  • 300 g sushi rice or jasmine rice cooked according to packet instructions
  • 1 large carrot julienned or spiralized
  • 1/2 cucumber thinly sliced
  • 1 ripe avocado sliced
  • 2 spring onions thinly sliced
  • 1 tbsp toasted sesame seeds
  • Pickled ginger or kimchi for serving (optional)

Method
 

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, water, brown sugar, minced garlic, and grated ginger. Whisk together over a medium heat. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sugar to dissolve completely.
  2. Thicken the Sauce: Give the cornflour slurry a quick stir, then slowly pour it into the simmering sauce while whisking continuously. Continue to simmer for another 1-2 minutes until the sauce has thickened enough to coat the back of a spoon. It should have a glossy, syrupy consistency. Remove from the heat and set aside.
  3. Cook the Rice: While the sauce is simmering, cook your rice according to the packet instructions. Keep it warm until you're ready to assemble the bowls. If you enjoy other rice dishes, you might like this Simple Egg Fried Rice for Dinner.
  4. Season and Sear the Chicken: Pat the chicken thigh pieces dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the pan is hot, add the chicken in a single layer. I find it’s crucial not to overcrowd the pan; cook in two batches if necessary. This helps the chicken to sear and brown nicely rather than steam.
  5. Cook the Chicken Through: Cook the chicken for 5-7 minutes, turning occasionally, until it's golden brown on all sides and cooked through. The internal temperature should reach 74°C (165°F).
  6. Glaze the Chicken: Reduce the heat to low and pour about two-thirds of the prepared teriyaki sauce over the chicken in the pan. Stir continuously to coat every piece. Let it bubble gently for 1-2 minutes until the sauce clings to the chicken beautifully. Be careful not to let the sugar burn.
  7. Assemble the Teriyaki Bowls: Divide the cooked rice among four bowls. Top with the sticky teriyaki chicken. Arrange the julienned carrots, sliced cucumber, and avocado slices around the chicken.
  8. Garnish and Serve: Drizzle a little of the remaining teriyaki sauce over the bowls. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions. Serve immediately, with a side of pickled ginger or kimchi if you like.

Notes

Serve with pickled ginger or kimchi for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.