LovaCook
Main Dishes

Teriyaki Chicken Rice Bowls

Glossy homemade teriyaki chicken over rice with steamed broccoli. Better than takeaway and ready in 25 minutes.

By LovaCook Editorial Team

Prep: 10 minCook: 15 minTotal: 25 minYield: 4 servingsDifficulty: Easy
Sliced teriyaki chicken with glossy caramelised glaze over steamed rice with broccoli

Store-bought teriyaki sauce becomes unnecessary once it's clear the real thing takes just four ingredients and three minutes.

This bowl works well as a go-to weeknight option. Those who enjoy it might also try the fifteen-minute stir-fry or honey garlic salmon for more of the same energy.

Ingredients

Chicken

  • 700g boneless chicken thighs, cut into 2cm pieces
  • 1 tablespoon neutral oil
  • Salt and pepper

Teriyaki sauce

  • ⅓ cup (80ml) soy sauce
  • ⅓ cup (80ml) mirin
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

To serve

  • Cooked jasmine rice
  • Steamed broccoli
  • Sesame seeds and sliced spring onion

Instructions

  1. Whisk the sauce ingredients in a small bowl.
  2. Heat the oil in a large skillet over medium-high. Season the chicken and cook 6–8 minutes until deeply golden, stirring occasionally.
  3. Pour the sauce over the chicken and stir. Simmer 2 minutes until glossy and thick enough to coat.
  4. Serve over rice with broccoli, sesame seeds and spring onion.

Cooking tips

  • Thighs stay juicy in a way breasts don't for this dish. Really recommended.
  • Let the chicken get properly golden before adding the sauce — colour is flavour.
  • Sauce keeps in the fridge a week and works on salmon, tofu or noodles.

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