4.7 from 9 votes
The Easiest And Most Delicious Teriyaki Chicken Rice Bowl
This teriyaki chicken is the perfect mix of sweet and savory, and it’s so easy to make! It’s a quick weeknight recipe that still feels perfect for a cozy weekend meal. The chicken comes out tender, juicy, and packed with flavor, making it a dish everyone in the family will love. Serve it over rice, toss it into a salad, or just enjoy it on its own – it’s delicious no matter how you have it.
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 2
Calories: 295 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
MAIN
- 500 g chicken thigh , boneless fillets (18 ounces)
- fine salt , to taste
- ground black pepper , to taste
- 1 tsp cooking oil
- 2 tsp sesame seeds
- 2 cups cooked rice
TERIYAKI SAUCE
- 1/4 cup soy sauce , regular (I use kikkoman brand)
- 4 Tbsp rice wine , sweet (mirin)
- 3 Tbsp rice wine (cooking sake)
- 2 Tbsp brown sugar
- 5 g ginger (0.18 ounces), thinly sliced or 1 tsp minced ginger
- 15 g green onion (0.5 ounces), white part
VEGETABLES (OPTIONAL)
- carrots , steamed
- broccoli florets , lightly steamed
- cucumber , thinly sliced
- avocado , thinly sliced
- salad mix
Instructions
- Leave the chicken out at room temperature for 30 minutes before cooking. Use a meat mallet or tenderizer to even out its thickness for even cooking. If you don't have these tools, you can use the spine (the back of a knife) to do it. Pat dry with kitchen paper, and lightly season the chicken pieces with salt and pepper.
- In a small pot, combine the teriyaki sauce ingredients and boil over medium heat, stirring often, until the sugar is melted. Strain the ginger and green onion, then set the sauce aside.
- Put a pan over medium-high heat until it starts to sizzle. Then add the cooking oil and spread it evenly throughout the pans surface. Add the chicken and cook for about 3 minutes, or until browned. Then, flip the chicken over and reduce the heat to medium-low. Cook with the lid on until the chicken is 70% cooked (about 3 minutes).
- Open the lid and transfer the chicken to a plate, carefully wipe off any excess liquid from the pan.
- Put the chicken back in the pan and pour the teriyaki sauce over it, reserving about 3 to 4 tablespoons. Simmer the chicken over medium heat for about three minutes, then flip it and simmer for two more minutes until it is fully cooked. During simmering, splash the sauce over the chicken often to give it a nice, glossy look. If using a thermometer, the internal temperature of cooked chicken should reach 75 degrees Celsius (165 degrees F).
- Once the chicken is cooked through and the sauce has thickened, turn off the heat. When your chicken is fully cooked but there is still a lot of sauce in the pan, increase the heat to medium-high and reduce the sauce. It will take 2 to 4 minutes. Alternatively, you can add a starch slurry to thicken quicker.
- Transfer the chicken to a cutting board and slice it into bite-sized pieces.
- Serve the chicken over a bowl of rice with your choice of greens. Use the reserved teriyaki sauce to drizzle over the bowl. Finally, garnish it with green onion and sesame seeds. Enjoy!
Cup of Yum
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
13g
(4%)
Protein
44g
(88%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
128mg
(43%)
Sodium
1237mg
(52%)
Potassium
778mg
(22%)
Sugar
12g
(24%)
Vitamin A
60IU
(1%)
Vitamin C
2.4mg
(3%)
Calcium
10mg
(1%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 44g | 88% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 1237mg | 52% |
| Potassium | 778mg | 17% |
| Sugar | 12g | 24% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.