5 from 33 votes
Teriyaki Chicken Bowl
Teriyaki Chicken Bowl features boneless, skinless chicken breasts marinated in a homemade teriyaki sauce of soy, sugar, mirin, ginger, and garlic. The sauce is thickened by a cornstarch slurry and reduced to a glossy glaze. Chicken is cooked until browned and glazed, then served with garnishes like scallions and sesame seeds for added texture and flavor.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
servings (6 oz chicken + 3 tbsp sauce each)
Calories:
403 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons ginger from one piece, see note 2, fresh
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional (see note 3)
- 2 teaspoons cornstarch
For the chicken:
- 1 1/2 pounds chicken breast about 2 large, see note 5, boneless, skinless
- 2 tablespoons olive oil
- scallions for garnish, optional, thinly sliced
- sesame seeds for garnish, optional
Instructions
To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
- Remove from heat and cool to room temperature. Reserve 1/4 cup marinade for the chicken and refrigerate the remainder until serving time.
Cup of Yum
To make the chicken:
- In a plastic zipper-top bag or glass dish, add chicken and 1/4 cup reserved, cooled teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add chicken in a single layer and cook until browned on one side, about 5 minutes.
- Flip chicken, reduce heat to medium, partially cover, and continue cooking until the internal temperature reaches 165 degrees on an internal thermometer, about 10 to 15 minutes longer. Transfer to a cutting board and let chicken rest 5 minutes before slicing. Serve with the remaining teriyaki sauce and garnish with scallions and sesame seeds if desired.
Notes
- Substitute mirin with 2 tablespoons dry white wine or rice vinegar plus 1 teaspoon sugar if unavailable.
- Store whole fresh ginger root in the freezer and grate as needed for convenience.
- Omit red pepper flakes for less heat or increase for spicier sauce according to preference.
- Butterfly chicken breasts or use tenders for more even cooking and greater surface area.
- Reserve 1/4 cup of cooled teriyaki sauce for marinating; keep remainder refrigerated until serving.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
6 oz chicken
Calories
403kcal
(20%)
Carbohydrates
36g
(12%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
109mg
(36%)
Sodium
1886mg
(79%)
Potassium
700mg
(15%)
Fiber
0.3g
(1%)
Sugar
32g
(64%)
Vitamin A
88IU
(2%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings (6 oz chicken + 3 tbsp sauce each)
Amount Per Serving
Calories 403
% Daily Value*
| Serving | 6 oz chicken | |
| Calories | 403kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1886mg | 79% |
| Potassium | 700mg | 15% |
| Fiber | 0.3g | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.