The Easiest And Most Delicious Teriyaki Chicken Rice Bowl

Experience the perfect blend of sweet and savory with Korean-style teriyaki chicken! Incredibly easy to prepare, it’s perfect for busy weeknights or laid-back weekends. Deliciously tender and full of flavor, it’s a family favorite everyone will love!

One of the first recipes I shared on this website was my Korean-style teriyaki chicken. Teriyaki chicken has long been a beloved dish in Korea, cherished for its comforting balance of sweet and savory flavors.

When I first shared this recipe, Korean plum extract was all the rage in home cooking, so I added it for a unique twist. I love how Korean cuisine reinvents familiar dishes, and teriyaki chicken is no exception, with subtle tweaks giving it a distinct flair. Lately, though, I’ve come to appreciate honoring the roots of foreign-inspired recipes. With that in mind, I’ve updated my teriyaki chicken to perfectly balance its classic flavors with gentle Korean influences.

This Japanese favorite is all about tender chicken coated in a shiny, sweet-and-savory sauce made with soy sauce, sugar, mirin, and sake. Personally, I think boneless, skin-on chicken thighs work best for this recipe. They stay juicy as they cook, and the skin crisps up just enough to soak up all that flavorful sauce.

That said, finding boneless, skin-on thighs can be tricky—I had a bit of a challenge myself! If you can’t get them, just use what you have on hand.

Whether it’s a dinner to impress or a quick weeknight fix, this teriyaki chicken is a guaranteed hit. It pairs beautifully with rice and vegetables for a wholesome, complete meal. Finally, if you’re in the mood to switch things up, here’s a little tip—my teriyaki sauce pairs wonderfully with salmon too. Give it a try and discover a whole new favorite!

Ingredients for Teriyaki Chicken

Main

• 500g / 18 ounces chicken thigh, boneless fillets
• fine salt, to taste
• ground black pepper, to taste
• 1 tsp cooking oil
• 2 tsp sesame seeds
• 2 cups cooked rice

Teriyaki Sauce

• 1/4 cup soy sauce, regular (I use kikkoman brand)
• 4 Tbsp sweet rice wine (mirin)
• 3 Tbsp cooking sake (rice wine)
• 2 Tbsp brown sugar
• 5g / 0.18 ounces ginger, thinly sliced or 1 tsp minced ginger
• 15g / 0.5 ounces green onion, white part, chopped

Vegetables (Optional)

• carrots, steamed
• broccoli florets, lightly steamed
• cucumber, thinly sliced
• avocado, thinly sliced
• salad mix

* 1 Tbsp =15 ml

** If you can’t find cooking sake, substitute it with sweet rice wine (mirin) and reduce the brown sugar to 1 tablespoon.

How to Make

1. Use a meat mallet or tenderizer to even out the thickness of the chicken thigh fillets for even cooking. If unavailable, use the back of a knife. Pat the chicken dry with kitchen paper, then lightly season with salt and pepper. Set aside.

2. In a small pot, combine the teriyaki sauce ingredients and bring to a boil over medium heat, stirring frequently until the sugar dissolves. Strain out the ginger and green onion, then set the sauce aside.

3. Heat a pan over medium-high heat until it starts to sizzle. Add the cooking oil and spread it evenly across the pan’s surface. Place the chicken in the pan and cook for about 3 minutes, or until browned.

Flip the chicken over, reduce the heat to medium-low, and cover with a lid. Continue cooking until the chicken is about 70% done (approximately 3 minutes). At this stage, the chicken should be firm and opaque on the outside but slightly pink in the center.

4. Open the lid and transfer the chicken to a plate. Carefully wipe away any excess liquid from the pan.

5. Return the chicken to the pan and pour the teriyaki sauce over it, reserving about 1/4 cup. Simmer the chicken over medium heat for about 3 minutes, then flip it and simmer for an additional 2 minutes, or until fully cooked. While simmering, frequently spoon the sauce over the chicken to give it a glossy finish.

6. Once the chicken is fully cooked, remove it from the pan and set it aside. If the sauce hasn’t thickened yet, increase the heat to medium-high and simmer to reduce the sauce, which should take 2 to 4 minutes. Alternatively, you can add a starch slurry for quicker thickening.

Once the sauce reaches your desired consistency, return the chicken to the pan briefly to coat it in the sauce before serving.

7. Transfer the chicken to a cutting board and slice it into bite-sized pieces.

8. Serve the chicken over a bowl of rice with your choice of vegetables. If desired, drizzle the reserved teriyaki sauce over the bowl, then garnish with green onion and sesame seeds. Enjoy!

More One Bowl Recipes to Try

Craving quick and satisfying one-bowl meals? These delicious options are perfect for busy days or when you need a comforting, flavorful fix!

• Spam Egg and Rice Bowl
• Tuna Mayo Rice Bowl
• Korean Ground Beef and Rice Bowl
• Kimchi Udon Noodles