Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Introduction
Teriyaki chicken rice bowl is a flavorful and satisfying dish that combines tender chicken coated in a glossy, sweet-savory sauce with fluffy rice and fresh toppings. This version features juicy chicken cooked in a homemade teriyaki glaze that caramelizes beautifully, creating a rich and sticky finish. Paired with a refreshing cucumber salad and fresh herbs, the bowl offers a perfect balance of warm and cool textures. It’s an easy weeknight meal that feels both comforting and vibrant. For the best flavor, let the sauce reduce slightly so it clings to the chicken with a shiny, thick coating.
Ingredients
- 2 boneless, skinless chicken thighs or breasts, sliced (about 1 lb / 450 g)
- 1 tablespoon vegetable oil (15 ml)
- 2 cups cooked white rice (360 g)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons honey or brown sugar (30 ml)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon grated ginger (5 g)
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- For the Cucumber Salad:
- 1 cucumber, thinly sliced (200 g)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon sugar (5 g)
- 1/4 teaspoon salt (1 g)
- For Garnish:
- 2 tablespoons fresh cilantro or green onions, chopped
- Sesame seeds (optional)
Step-by-Step Instructions
- Prepare the rice: Cook rice according to package instructions and keep warm.
- Make the cucumber salad: In a bowl, combine sliced cucumber, rice vinegar, sugar, and salt. Toss and let sit for 10 minutes to lightly pickle.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned and cooked through.
- Prepare the sauce: In a small bowl mix soy sauce, honey, rice vinegar, ginger, and garlic.
- Add sauce to chicken: Pour the sauce into the skillet and simmer for 2–3 minutes.
- Thicken the sauce: Stir in the cornstarch mixture and cook until the sauce thickens and becomes glossy, coating the chicken.
- Assemble the bowls: Divide rice into bowls, top with teriyaki chicken and cucumber salad.
- Serve: Garnish with herbs and sesame seeds, and serve immediately.
FAQs
Q1: Can I use store-bought teriyaki sauce?
Yes, but homemade sauce offers fresher flavor and better control of sweetness and saltiness.
Q2: Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs tend to be juicier and more flavorful.
Q3: Can teriyaki chicken rice bowl be made ahead?
Yes. Store components separately and assemble just before serving for best texture.