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Teriyaki Chicken Rice Bowl

Juicy teriyaki chicken served over fluffy rice with sesame and green onion garnish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 1 lb boneless, skinless chicken breasts thinly sliced
  • 0.25 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake optional
  • 2 tbsp brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch optional, for thickening
  • 1 tsp sesame oil
Rice & Garnish
  • 2 cups cooked rice white or brown
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds
  • 1 steamed vegetables optional

Equipment

  • Mixing bowls
  • Skillet or wok
  • Spatula
  • Rice cooker or pot

Method
 

  1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger.
  2. Heat sesame oil in a skillet over medium heat. Add chicken slices and cook 4–5 minutes until lightly golden.
  3. Pour sauce over chicken, reduce heat, and simmer 3–5 minutes until sauce thickens. Add cornstarch slurry if desired.
  4. Prepare rice according to package instructions. Steam or sauté vegetables.
  5. Divide rice between bowls. Top with chicken, drizzle sauce, and arrange vegetables.
  6. Garnish with sesame seeds and green onions. Serve immediately.

Notes

Optionally add a soft-boiled egg or pickled ginger for extra flavor.