SaveTeriyaki Chicken Bowl
Glossy homemade teriyaki over rice with steamed broccoli. Skip the bottled stuff.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $2.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1/3 cup soy sauce
- 3 tbsp mirin
- 1 tbsp rice vinegar
- 3 tbsp brown sugar
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1 tbsp vegetable oil
- 4 cup cooked white rice
- 3 cup broccoli florets
- 1 tbsp sesame seeds
- 3 stalks green onions (sliced)
Instructions
- 1
Whisk together soy sauce, mirin, rice vinegar, brown sugar, garlic, and ginger in a bowl. Set aside.
1/3 cup soy sauce3 tbsp mirin1 tbsp rice vinegar3 tbsp brown sugar3 cloves garlic1 tsp fresh ginger - 2
Heat vegetable oil in a large skillet over medium-high heat. Cook chicken thighs 5-6 minutes per side until golden and cooked to 165°F. Remove and let rest.
1 1/2 lb boneless skinless chicken thighs1 tbsp vegetable oil - 3
Steam broccoli florets for 3-4 minutes until tender-crisp. Set aside.
3 cup broccoli florets - 4
Pour teriyaki sauce into the skillet. Bring to a simmer. Stir in cornstarch slurry and cook 2 minutes until sauce is thick and glossy.
1 tbsp cornstarch - 5
Slice chicken and assemble bowls: rice on the bottom, sliced chicken and broccoli on top. Drizzle with teriyaki sauce. Garnish with sesame seeds and green onions.
4 cup cooked white rice1 tbsp sesame seeds3 stalks green onions
Pairs With
German Kabinett Riesling
Slight sweetness mirrors the teriyaki glaze
Kirin Ichiban or Sapporo
Clean finish doesn't compete with the sweet-savory sauce
Japanese whisky, soda water, ice
Light and effervescent, the classic Japanese pairing
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Real mirin (hon mirin) makes a huge difference over mirin-style seasoning.
- •For crispier chicken, sear skin-on thighs and remove skin before slicing.
Substitutions
- mirin → 2 tbsp sake + 1 tbsp sugar
- soy sauce → tamari for gluten-free
- white rice → brown rice or cauliflower rice
Leftovers
Store rice and chicken separately, up to 4 days. Reheat chicken with a splash of sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
