Close-up of a flavorful Asian chicken dish with rice and spring onions in a black bowl.

Glossy homemade teriyaki over fluffy rice

Chicken Teriyaki Bowls

Name: Chicken Teriyaki Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bowls
Cuisine: Asian, Japanese
Ingredients: 1.5 lbs boneless skinless chicken thighs; 1/3 cup soy sauce; 1/4 cup mirin; 2 tbsp sake or dry sherry; 2 tbsp brown sugar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp vegetable oil; 3 cups cooked short-grain rice; 2 cups steamed broccoli

30 minEasy

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 bowls

Difficulty

Easy

Cost

Budget

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Chicken Teriyaki Bowls

Glossy homemade teriyaki over fluffy rice

Pan-seared chicken thighs glazed in a from-scratch teriyaki sauce, served over rice with steamed vegetables. A Japanese-inspired bowl that beats any fast-casual chain.

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Asian Cuisine Japanese Cuisine Main Course Dairy-Free

Sarah Chen

July 15, 2021(Updated April 12, 2026)

Teriyaki chicken is one of those universally loved flavors that far too many people only experience from a bottle. Homemade teriyaki sauce takes about three minutes and tastes incomparably better — brighter, fresher, and with a perfect balance of sweet and savory.

Building these bowls is all about the components: perfectly cooked rice, tender glazed chicken, and crisp-tender vegetables. It is a complete meal in a single bowl, and once you have the teriyaki sauce down, you will find yourself putting it on everything.

Ingredients

1.5 lbs boneless skinless chicken thighs
1/3 cup soy sauce
1/4 cup mirin
2 tbsp sake or dry sherry
2 tbsp brown sugar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp vegetable oil
3 cups cooked short-grain rice
2 cups steamed broccoli

Instructions

1
Whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Set aside.
2
Heat oil in a large skillet over medium-high heat. Season chicken thighs with a pinch of salt and cook for 5-6 minutes per side until golden brown and cooked through.
3
Reduce heat to medium-low. Pour the teriyaki sauce into the pan. Simmer for 3-4 minutes, turning the chicken occasionally, until the sauce reduces to a thick glaze.
4
Remove chicken from pan and let rest 3 minutes. Slice against the grain.
5
Assemble bowls: rice on the bottom, sliced chicken on top, steamed broccoli on the side. Drizzle remaining pan sauce over everything.
6
Garnish with sesame seeds and sliced green onions.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

Substitutions

MirinRice vinegar + sugar

Combine 1 tbsp rice vinegar with 2 tsp sugar to approximate mirin.

SakeDry sherry

Dry sherry is the most common substitute and works very well.

Short-grain riceJasmine rice

Jasmine rice works fine — the teriyaki sauce will flavor whatever rice you use.

DepthPantry

Test Kitchen Pick

Mirin

Helpful Pantry Staple

Why the mirin matters

Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.

This adds balance, not just sweetness.

Rounds out saltier sauces
Useful in glazes, noodle dishes, and marinades

A bottle of mirin becomes surprisingly versatile once it is in the pantry.

Shop mirin for this recipe

Tips & Storage

Pro Tips

Mirin is essential for authentic teriyaki — it adds a subtle sweetness you cannot replicate with sugar alone.
Watch the sauce carefully once it starts reducing — it can go from perfect to burnt quickly.
For meal prep, keep the sauce separate and drizzle when ready to eat.
Slice the chicken against the grain for the most tender bites.

Storage

Store components separately for up to 4 days. Rice, chicken, and sauce all keep well.

Reheating

Reheat chicken with a splash of sauce in a skillet. Microwave rice with a damp paper towel over it.

Nutrition Facts

Per serving (1 bowl) · 4 servings

Calories410

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein34g

Carbohydrates48g

Fat10g

Fiber2g

Sugar14g

Sodium820mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What if I cannot find mirin?: Mix 1 tbsp rice vinegar with 2 tsp sugar as a rough substitute. It will not be identical but works in a pinch.
Can I use chicken breast?: Yes, but butterfly or pound them thinner so they cook evenly without drying out. Check at 165°F.
What other vegetables work?: Snap peas, edamame, sauteed bell peppers, or blanched bok choy all work beautifully.

Explore More

More Asian Recipes More Japanese Recipes More Main Course Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Instructions

1
Whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Set aside.
2
Heat oil in a large skillet over medium-high heat. Season chicken thighs with a pinch of salt and cook for 5-6 minutes per side until golden brown and cooked through.
3
Reduce heat to medium-low. Pour the teriyaki sauce into the pan. Simmer for 3-4 minutes, turning the chicken occasionally, until the sauce reduces to a thick glaze.
4
Remove chicken from pan and let rest 3 minutes. Slice against the grain.
5
Assemble bowls: rice on the bottom, sliced chicken on top, steamed broccoli on the side. Drizzle remaining pan sauce over everything.
6
Garnish with sesame seeds and sliced green onions.

Tips & Storage

Pro Tips

Mirin is essential for authentic teriyaki — it adds a subtle sweetness you cannot replicate with sugar alone.
Watch the sauce carefully once it starts reducing — it can go from perfect to burnt quickly.
For meal prep, keep the sauce separate and drizzle when ready to eat.
Slice the chicken against the grain for the most tender bites.

Storage

Store components separately for up to 4 days. Rice, chicken, and sauce all keep well.

Reheating

Reheat chicken with a splash of sauce in a skillet. Microwave rice with a damp paper towel over it.

Frequently Asked Questions

What if I cannot find mirin?

Mix 1 tbsp rice vinegar with 2 tsp sugar as a rough substitute. It will not be identical but works in a pinch.

Can I use chicken breast?

Yes, but butterfly or pound them thinner so they cook evenly without drying out. Check at 165°F.

What other vegetables work?

Snap peas, edamame, sauteed bell peppers, or blanched bok choy all work beautifully.

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

Ingredients

Instructions