Sticky, sweet, glossy teriyaki glazed chicken is piled onto soft, fluffy rice and paired with crunchy veggies to make a super easy weeknight meal. It takes less than 30 minutes, is easy to adapt and is a fab way to enjoy a takeaway classic at home.

Chicken teriyaki is a classic for a good reason. Sticky, sweet, super savoury sauce and juicy chicken are a perfect pair and it’s a lot easier to make than you’d think. The teriyaki sauce uses cupboard staples, comes together in minutes, and is SO glossy and loaded with flavour.

I’ve made this a complete meal by serving the teriyaki chicken over rice with crunchy veggies on the side. Plus, you can make things even quicker by using a good store-bought teriyaki sauce if you like. Or, switch things up and stuff the chicken into fluffy bao buns for a delicious little bite.

Why you’ll love this recipe

• Super quick and easy.
• Great for meal prep – make the separate elements and then assemble your bowl throughout the week.
• Enjoy a takeaway classic at home.
• Easy to adapt – add more veggies, or switch up your protein (beef or tofu would be great).

Ingredients

Nothing tricky to find here – you probably have most of the ingredients (if not all) already.

• Chicken thighs. Use boneless, skinless, free-range chicken thighs – they’re a juicier cut than breast which is why I tend to go for them more often – breasts tend to dry out. You can, however, use chicken breast or tenderloin if you like.
• The sauce. You’ll need soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, cornstarch (cornflour) and water. You could use white or apple cider vinegar in place of the rice vinegar, or use ginger and garlic paste instead of fresh if that’s what you have.
• The toppings. You can get creative here and it’s a fab way to use up odds and ends in your veg drawer. I love the combination (and colours) of crunchy red cabbage, edamame beans and scallions, but cucumber, red bell peppers, broccoli or bok choi would be great too.

How to make the bowls

Mix all your teriyaki sauce ingredients in a small bowl, then set aside. I like to do this in a separate bowl, rather than adding the ingredients straight into the pan with the chicken, so that the cornstarch doesn’t go lumpy.

Heat your olive oil in a pan over medium-high heat, then add your sliced chicken thighs. Leave them alone to cook and get nicely golden on one side, before turning them over.

Give the sauce a quick mix just before you add it to the pan, then pour it right in with the browned chicken. Stir it through so it coats every piece, then cook for another couple of minutes, as the sauce thickens and bubbles up. It should end up looking super glossy.

Pile rice into bowls, then top with the chicken and a few spoonfuls of the sauce. Arrange the veggies on top, finish with sesame seeds and dig in.

Got a question?

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Chicken Teriyaki Rice Bowls

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★★★★★

5 from 1 review

• Author: Kate Alexandra
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

Sticky, sweet, glossy teriyaki glazed chicken is piled onto soft, fluffy rice and paired with crunchy veggies to make a super easy weeknight meal. It takes less than 30 minutes, is easy to adapt and is a fab way to enjoy a takeaway classic at home.

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Ingredients

Units USM Scale 1x2x3x

For the bowls – 

• 1 1/2 cups long-grain white rice, rinsed
• 1 teaspoon salt
• 500g/1lb chicken thighs
• 1 tablespoon of olive oil
• 2 scallions (spring onions), finely sliced
• 1/4 red cabbage, shredded
• 1/2 cup frozen, podded edamame beans (soak in warm water for a few minutes to defrost)
• 1 tablespoon sesame seeds

For the teriyaki sauce – 

• 1/3 cup soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 2 garlic cloves, crushed
• 1-inch piece of fresh ginger, grated (or 1 teaspoon ginger paste/ground ginger)
• 2 teaspoons rice vinegar
• 2 teaspoons cornstarch (corn flour)
• 1/4 cup water

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Instructions

1. Make your rice. Add 1 1/2 cups of rinsed rice to a pot you have a lid for, then add 1 teaspoon of salt and 3 cups of cold water. Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on for another 10 minutes until you’re ready to serve.
2. Mix your teriyaki sauce. Add 1/3 cup soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of honey, 2 teaspoons of rice vinegar and the crushed garlic and grated ginger to a small bowl. Use a fork to mix to combine. In a mug or another small bowl, mix 2 teaspoons of cornstarch with 1/4 cup of water, then add that to the other bowl and mix well to combine. Set aside.
3. Cook your chicken. Slice your chicken into chunks, then set a large frying pan over medium-high heat, and add 1 tablespoon of olive oil. Once hot, add the chicken and spread it out onto one layer (if possible). Leave the chicken to cook until golden and charred on one side (5 minutes), then turn the pieces over and cook for another 5 minutes on the other side. 
4. Add the sauce. Give the sauce a little stir (just to make sure the cornstarch hasn’t settled), then pour it straight into your pan with the chicken. Toss the sauce to coat the chicken pieces well, then stir for another couple of minutes, as the sauce bubbles up and becomes thick and glossy. At this point, remove the pan from the heat.
5. Assemble your bowls. Divide your rice between bowls, then top with the shredded cabbage, edamame beans and scallions. Spoon over the chicken and sauce, then finish with the sesame seeds. Enjoy right away. Some creamy garlic aioli on the side would be a lovely addition!

Notes

INGREDIENT NOTES: I’m using chicken thighs because they’re a juicier cut, but you can use chicken breast or tenderloin if you like. If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar. Use 1 teaspoon of ground ginger and 1 teaspoon of garlic powder (or garlic and ginger paste) in place of the fresh garlic and ginger in the sauce if that’s what you have. Skip the brown sugar and use 1/4 cup of honey if you like.

SUBSTITUTIONS: You can really adapt this recipe based on what you have to hand. Add more veggies – diced cucumber, bell pepper or carrots would be great, or I like to pair it with steamed broccoli or bok choi. Swap the rice for leafy greens for a low-carb version, or use thinly sliced beef or firm tofu to switch up the protein. Shrimp (prawns) are also a great swap for chicken here.

STORAGE INSTRUCTIONS: The chicken teriyaki will keep well for 4 days, if stored in the fridge.

• Prep Time: 10
• Cook Time: 20
• Category: fakeaways
• Method: stove top
• Cuisine: japanese

Nutrition

• Serving Size: 350g
• Calories: 409
• Sugar: 11.5g
• Fat: 15.4g
• Saturated Fat: 3.9g
• Carbohydrates: 36.3g
• Fiber: 1.5g
• Protein: 25.4g
• Cholesterol: 99mg

Keywords: teriyaki chicken