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Sticky Teriyaki Chicken Rice Bowls

Juicy chicken thighs glazed in a homemade sweet and savory sticky sauce, served over fluffy white rice with fresh scallions.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 1.5 lbs chicken thighs boneless, skinless or skin-on
  • 2 cups white rice uncooked (jasmine or sushi rice)
  • 1 tbsp vegetable oil
  • 1 pinch salt and pepper
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium
  • 0.25 cup water
  • 1 tsp ginger freshly grated
  • 2 cloves garlic minced
  • 5 tbsp brown sugar packed
  • 1 tbsp honey
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
Garnish
  • 2 stalks green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Large skillet or wok
  • Rice cooker or pot
  • Cutting board
  • Whisk

Method
 

  1. Cook rice according to package directions. Fluff and set aside.
  2. In a small saucepan, whisk soy sauce, water, ginger, garlic, brown sugar, and honey. Bring to a boil.
  3. Stir in cornstarch slurry and simmer for 1-2 minutes until sauce thickens. Remove from heat.
  4. Cut chicken thighs into bite-sized pieces and season with salt and pepper.
  5. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden and cooked through.
  6. Pour the thickened sauce over the chicken in the skillet, tossing to coat evenly.
  7. Serve chicken over rice, garnished with green onions and sesame seeds.

Notes

For a spicy kick, add a teaspoon of sriracha or red pepper flakes to the sauce. Leftovers keep well in the fridge for 3 days.