Chicken Teriyaki Rice Bowls
A four-ingredient homemade teriyaki glaze turns budget chicken thighs into a glossy, restaurant-style rice bowl.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 4 cups cooked rice
- Steamed broccoli for serving
- Sesame seeds and sliced green onion for garnish
Instructions
- In a small saucepan, combine the soy sauce, water, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and simmer for 1–2 minutes, whisking, until the sauce thickens into a glaze. Remove from heat and set aside.
- Season the chicken thighs with salt and pepper. Heat the oil in a skillet over medium-high heat and cook the chicken for 5–6 minutes per side, until golden and cooked through.
- Let the chicken rest for a few minutes, then slice into strips.
- Return the sliced chicken to the skillet, pour about half the teriyaki glaze over it, and toss to coat, letting it bubble for a minute.
- Divide rice among bowls, top with the glazed chicken, and drizzle with extra sauce. Serve with steamed broccoli, and garnish with sesame seeds and green onion.
Notes
Making the teriyaki sauce from scratch costs a fraction of bottled sauce and keeps in the fridge for up to 2 weeks — double the batch for future meals.
Chicken thighs are more forgiving and cheaper than breast; if using breast, reduce the cook time slightly to avoid drying it out.
Frozen mixed vegetables steamed alongside the rice are an easy, inexpensive way to round out the bowl.
