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quick teriyaki chicken rice bowl
Carmen Spillette

Teriyaki Chicken Rice Bowl

5 from 3 votes
Enjoy a simple, yummy Teriyaki Chicken Rice Bowl Recipe! It's easy - just pan-fry the chicken, add the sauce ingredients and steamed white rice and you're done. Great for a fast, tasty meal. This chicken rice bowl is the best and tastes just like something you would order at a Japanese restaurant.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Pan fry
Cuisine: Pan fry
Ingredients Equipment Method Notes

Ingredients
  

  • 6 - 8 pieces of chicken thighs boneless and skinless
  • ¼ cup of soy sauce
  • 3 tablespoon of sugar
  • 2 tablespoon mirin
  • 2 tablespoon sake optional
  • 1 tablespoon cornstarch
  • 3 tablespoon water cornstarch slurry
  • 4 pieces of smashed garlic
  • 1 inch of sliced ginger
  • 2 tablespoon of avocado oil
  • 1 tablespoon of sesame oil
  • Garnish with green onions

Equipment

Method
 

  1. Prepare the Chicken: 
  2. Pat the chicken thighs dry with paper towels. This helps ensure that they cook evenly and get a nice sear.
  3. Cook the Chicken: 
  4. Heat a large skillet or frying pan over medium-high heat.
  5. Add 2 tablespoons of avocado oil or any cooking oil  to the pan and swirl to coat the bottom evenly.
  6. Pan-Fry the Chicken: 
  7. Once the pan is hot, carefully add the chicken thighs.
  8. Cook the chicken for about 7 minutes on each side, or until golden brown. 
  9. Remove the cooked chicken and set it aside.
  10. Use paper towel to remove excess oil. 
  11. Teriyaki Sauce: 
  12. In the same pan, saute the fresh garlic and ginger until fragrant. 
  13. Add the sake and let that evaporate for 1 minute. 
  14. Add the cup soy sauce, mirin and sugar. 
  15. When the sugar has dissolved, add the cornstarch slurry.  
  16. In a small bowl, mix the cornstarch and water to create a slurry.
  17. Finish the Teriyaki Chicken 
  18. Add back the chicken and cook for another 5 minutes until the juicy chicken is cooked through. 
  19. Add the sesame oil.
  20. Garnish with green onions, and serve with steamed white rice or brown rice.

Notes

***use paper towel to remove excess oil before adding the sauce ingredients.

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