Chicken Teriyaki Rice Bowls

Glossy chicken teriyaki on top of rice with red cabbage, edamame and broccoli.

5 from 1 vote

Chicken Teriyaki Rice Bowls

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 takeout classic at home.

Prep Time10

Cook Time20

Total Time30

Course: better than takeout

Cuisine: Japanese

Keyword: teriyaki chicken

Servings: servings

Calories: 556kcal

Author: Kate Phillips

Ingredients

For the bowls -

1 ½ cups long-grain white rice rinsed
1 teaspoon salt
1 lb chicken thighs (500g), boneless and skinless
1 tablespoon of olive oil
2 scallions spring onions, finely sliced
¼ red cabbage shredded
½ cup frozen podded edamame beans (soak in warm water for a few minutes to defrost)
1 tablespoon sesame seeds

For the teriyaki sauce -

⅓ cup light 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
¼ cup water

Instructions

Make your rice.
Add 1 ½ 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.
Mix your teriyaki sauce.
Add ⅓ cup light 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 ¼ cup of water, then add that to the other bowl and mix well to combine. Set aside.
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 in 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.
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.
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 egg-free garlic aioli or Kewpie mayo dolloped 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.

Nutrition