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Classic Chicken Teriyaki Rice Bowl

Juicy pan-seared chicken thighs glazed in a homemade sweet and savory teriyaki sauce, served over white rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken thighs boneless, skinless
  • 1 tbsp cooking oil
  • 1 pinch salt and pepper
Teriyaki Sauce
  • 4 tbsp soy sauce
  • 4 tbsp mirin Japanese sweet rice wine
  • 4 tbsp sake cooking sake
  • 2 tbsp sugar
  • 1 tsp ginger freshly grated
Serving
  • 2 cups cooked rice short-grain preferred
  • 2 stalks green onions chopped

Equipment

  • Large Skillet
  • Knife and cutting board
  • Rice cooker or pot

Method
 

  1. Season chicken thighs lightly with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until browned and cooked through. Remove chicken and set aside.
  3. In the same pan, combine soy sauce, mirin, sake, sugar, and ginger.
  4. Simmer the sauce over medium heat for 2-3 minutes until it bubbles and thickens into a glaze.
  5. Return the chicken to the pan and toss to coat thoroughly in the thick sauce.
  6. Remove chicken, slice into strips, and serve over a bed of white rice.
  7. Drizzle remaining sauce over the bowl and garnish with green onions.

Notes

Watch the sauce carefully near the end; sugar burns quickly. If it gets too thick, add a tablespoon of water.