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There’s something deeply satisfying about a good teriyaki chicken bowl. It’s simple, comforting, and checks every box: juicy chicken, a sticky-sweet glaze, and a bed of fluffy white rice to soak up all that sauce. This is one of those weeknight meals you’ll come back to again and again.
The key here is the homemade teriyaki sauce—forget the store-bought stuff. We’re talking soy sauce, sake, mirin sugar, and fresh ginger. It’s quick to make and far better than anything in a bottle. I like to sear the chicken thighs in a hot skillet or pan until golden, then simmer in the sauce until it thickens and coats everything in a glossy finish.
Serve it all over basmati or jasmine rice and pile on cucumbers or sautéed broccoli if you’re feeling ambitious. A sprinkle of sesame seeds and green onions on top, and you’re set. If you enjoy this recipe, also try my sweet and spicy chicken bowls or my beef bolgogi bowls for a delicious beef alternative.
Table of Contents
Ingredient Notes and Substitutions
- Chicken thighs: I use bone-in, skin-on chicken thighs and debone them. It’s fairly easy to do and adds extra flavor. You can alternativly use boneless skinless thighs or chicken breast.
- Mirin: mirin is a sweetened cooking sake. You can substitute rice wine vinegar and some extra sugar or shaoxing wine and sugar.
- Sake: if you don’t have sake, you can use shaoxing wine or dry white wine. If you’re looking for an alcohol free option, just use water.
- Soy sauce: I reccomend regular soy sauce for a richer flavor. While you can use lower sodium sauce, it won’t have the same intensity.
- Sugar: most recipes call for table sugar but you can also use brown sugar.
See the recipe card for full information on ingredients and quantities below.
Watch How to Make Chicken Teriyaki
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Easy Chicken Teriyaki
Ingredients
- 4 bone-in skin-on chicken thighs, can also use boneless, skinless
- 1 1/2 cups basmati rice, or jasmine rice
- 1 large cucumber, diagonally sliced for garnish
- 2-3 green onions, diagonally sliced for garnish
- 2-3 tablespoons vegetable or peanut oil
- Sesame seeds for garnish
Teriyaki sauce (serves 4)
- 1/4 cup mirin
- 1/4 cup sake, Shaoxing wine, or dry white wine
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon freshly grated ginger
Instructions
- Slice the cucumber and green onions. Set aside.
- Prepare rice according to the instructions on the package. Mix marin, sake, soy sauce, and sugar in a small microwave-safe bowl. Microwave for 30 seconds to melt the sugar. Stir and add fresh ginger.
- Debone chicken thighs. Place thigh skin side down on a cutting board. Unroll and find the bone. Use your knife to score around the bone so it releases from the meat. Slip your knife under the bone and cut away from the chicken. Cut (skin side down) into 1.5 inch cubes. Season with salt. You can skip this and use boneless skinless thigh or chicken breast.
- Heat oil in a high-rimmed pan over medium-high heat. Once the pan is hot, sear skin side down for 6-7 minutes, undisturbed. Once the chicken is nearly white around the top edges, flip and cook for 2-3 more minutes or until fully cooked through.
- Discard excess juices, oil, and fat from the pan. Reduce heat to medium and add teriyaki sauce. Bring to a simmer and cook until thickened enough to coat the chicken, about 5 minutes. Flip chicken to coat all over.
- Serve over rice with cucumber, green onion, and sesame seeds. Fine strain and serve with leftover sauce from the pan if desired.
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