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Teriyaki Chicken Rice Bowl

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Teriyaki Sauce:
  • ⅓ cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1 teaspoon fresh ginger grated (optional)
  • 1 garlic clove grated (optional)
  • Chicken:
  • 700 g boneless skinless chicken thighs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon neutral oil
  • Rice:
  • 1½ cups Japanese short-grain or jasmine rice rinsed
  • 2 cups water
  • ½ teaspoon salt
  • Bowl:
  • 1 large cucumber thinly sliced
  • 2 medium carrots shredded or julienned
  • 1 ripe avocado sliced
  • 3 spring onions thinly sliced
  • 2 tablespoons sesame seeds toasted
  • 1 sheet nori cut into thin strips (optional)
  • Pickled ginger optional
  • Serving:
  • Sriracha or chili oil optional
  • Extra soy sauce
  • Lime or lemon wedges

Instructions
 

  • Rinse rice until water runs clear. Combine with water and salt in a saucepan. Bring to a boil, reduce to lowest heat, cover and cook 15 minutes. Remove from heat and steam covered 5 minutes. Fluff with fork.
  • Combine soy sauce, mirin, sugar, water, ginger, and garlic in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle simmer.
  • Add cornstarch slurry. Stir constantly for 1–2 minutes until sauce is glossy and coats the back of a spoon. Remove from heat.
  • Pat chicken thighs completely dry. Season both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high until shimmering. Add chicken smooth side down. Do not move.
  • Cook 5–6 minutes until deep golden and releasing naturally from the pan.
  • Flip and cook 4–5 minutes until cooked through to 74°C (165°F).
  • Reduce heat to medium-low. Pour half the teriyaki sauce over the chicken. Toss and cook 1–2 minutes until glazed and caramelized at the edges.
  • Transfer to cutting board. Rest 3–4 minutes. Slice into strips.
  • Divide rice between four bowls. Lay sliced chicken over the rice. Spoon remaining teriyaki sauce over the chicken.
  • Arrange cucumber, carrot, and avocado around the chicken.
  • Scatter spring onions, sesame seeds, and nori strips over the top.
  • Serve with lime wedges, sriracha, and extra soy sauce on the side.

Notes

  • Rinse rice until water runs clear — this removes excess starch for fluffy, separate grains
  • Never lift the lid while rice cooks — trapped steam does all the work
  • Pat chicken completely dry before seasoning — moisture prevents browning and a proper sear
  • Do not move the chicken once it hits the pan — leave it until it releases naturally
  • Reduce heat before adding teriyaki sauce to the pan — sugar burns fast at high heat
  • Watch the glaze closely — thirty seconds of inattention can take it from caramelized to burnt
  • Rest chicken 3–4 minutes before slicing to keep the juices inside
  • Double the teriyaki sauce and store in the fridge for up to 2 weeks — use as a marinade, dipping sauce, or stir-fry glaze
  • Marinate chicken in half the sauce for up to 24 hours for deeper flavor throughout
  • Store rice and chicken separately from fresh toppings — keeps up to 4 days in the fridge