A Japanese Teriyaki Chicken Rice Bowl recipe is a simple yet flavorful dish featuring tender, juicy chicken coated in a glossy, savory-sweet teriyaki sauce, served over steamed rice. This easy recipe captures the authentic flavors of Japanese cuisine while being quick enough for a weeknight meal.
Table of Contents
- What is a Teriyaki Chicken Rice Bowl?
- Ingredients You’ll Need
- How to Make Teriyaki Chicken Rice Bowls
- Serving Suggestions
- Variations and Substitutions
- Frequently Asked Questions
What is a Teriyaki Chicken Rice Bowl?
A Teriyaki Chicken Rice Bowl consists of pan-seared or grilled chicken coated in a rich, glossy teriyaki sauce, served over a bed of fluffy steamed rice. The sauce is a perfect balance of sweet, savory, and umami flavors, making it one of the most popular Japanese dishes worldwide. This recipe will guide you through making an authentic teriyaki sauce from scratch, ensuring a fresh and flavorful dish.
Ingredients You’ll Need For A Japanese Teriyaki Chicken Rice Bowl Recipe
Making Teriyaki Sauce
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (or substitute with extra mirin)
- 1 ½ tablespoons brown sugar
- 1 teaspoon honey (optional for extra sweetness)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water for thickening)
- 1 clove garlic, minced
- ½ teaspoon ginger, grated
Japanese Teriyaki Chicken Rice Bowl Making the Chicken
- 2 boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
The Rice Bowl
- 2 cups cooked Japanese short-grain rice
- ½ cup steamed broccoli or bok choy
- ¼ cup shredded carrots
- 1 tablespoon sesame seeds, for garnish
- 1 green onion, finely chopped
How to Make Teriyaki Chicken Rice Bowls
1. Prepare the Teriyaki Sauce
- Combine ingredients: In a small saucepan, mix soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger over medium heat. Stir well to dissolve the sugar.
- Simmer and thicken: Bring to a gentle simmer for 3-5 minutes. If you prefer a thicker sauce, add the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the sauce thickens slightly.
- Set aside: Remove from heat and let the sauce cool slightly while you prepare the chicken.
2. Cook the Chicken
- Prepare the chicken: Pat the chicken thighs or breasts dry with a paper towel and season lightly with salt and pepper.
- Sear the chicken: Heat 1 tablespoon vegetable oil in a pan over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown and fully cooked.
- Glaze with sauce: Pour half of the prepared teriyaki sauce over the chicken and let it coat evenly while cooking for another 1-2 minutes. The sauce should caramelize slightly.
- Rest and slice: Remove the chicken from the pan and let it rest for 5 minutes before slicing it into bite-sized pieces.
3. Assemble the Bowl
- Prepare the rice: Scoop 1 cup of steamed rice into each serving bowl.
- Add toppings: Arrange steamed broccoli, shredded carrots, and sliced green onions on the side.
- Add the chicken: Place the sliced teriyaki chicken on top of the rice.
- Drizzle with extra sauce: Pour the remaining teriyaki sauce over the chicken and garnish with sesame seeds.
Serving Suggestions
- Serve the bowl with pickled ginger or a side of miso soup for a more traditional Japanese meal.
- For added crunch, sprinkle some crispy fried onions or crushed nori (seaweed flakes) on top.
- Pair with a light cucumber salad to balance the richness of the teriyaki sauce.
Variations and Substitutions Of This Japanese Teriyaki Chicken Rice Bowl Recipe
Make It Healthier
- Use grilled chicken instead of pan-fried to reduce oil.
- Replace white rice with brown rice or quinoa for a high-fiber alternative.
- Reduce the sugar content by using coconut sugar or omitting the honey.
Vegetarian or Vegan Option of a Japanese Teriyaki Chicken Rice Bowl Recipe
- Substitute the chicken with tofu, tempeh, or portobello mushrooms.
- Use vegetable broth instead of sake and mirin in the teriyaki sauce.
Spicy Teriyaki Chicken Bowl
- Add ½ teaspoon of red pepper flakes or 1 teaspoon of sriracha to the teriyaki sauce for a spicy kick.
Gluten-Free Version
- Use tamari or gluten-free soy sauce instead of regular soy sauce.
Frequently Asked Questions
Can I make the teriyaki sauce ahead of time?
Yes! Store the teriyaki sauce in an airtight container in the refrigerator for up to 1 week. Reheat before using. 
What’s the best way to reheat a leftover Japanese Teriyaki Chicken Rice Bowl Recipe?
Reheat in a pan over medium heat for 3-4 minutes, adding a little extra sauce to keep it moist. Avoid microwaving, as it can dry out the chicken.
Can I use store-bought teriyaki sauce?
Yes, but homemade teriyaki sauce tastes fresher and more authentic. If using store-bought, choose one with natural ingredients and low sugar content.
What type of rice is best for this dish?
Japanese short-grain rice (such as sushi rice) is best because of its sticky texture, but jasmine rice or brown rice also works well.
A Japanese Teriyaki Chicken Rice Bowl is the perfect weeknight dinner—easy to make, deliciously sweet and savory, and packed with flavor. By using fresh ingredients and a homemade teriyaki sauce, you can enjoy an authentic Japanese-style meal in under 30 minutes.
