Japanese Teriyaki Chicken Rice Bowls
These sweet and savory teriyaki chicken bowls are a guaranteed hit with kids who love sticky glazed chicken over fluffy white rice. The mild soy and honey sauce is approachable for young palates while still delivering authentic Japanese flavor.
Tender glazed chicken thighs over steamed rice with a sweet homemade teriyaki sauce.
Nutrition per serving
Ingredients
Protein
Base
Sauce
Instructions
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package directions using a rice cooker or stovetop method. Fluff with a fork when done and keep warm.
Make the Teriyaki Sauce
In a small bowl whisk together the soy sauce, honey, sesame oil, and cornstarch until smooth. Set the sauce aside while you prepare the chicken.
Cook the Chicken
Heat a large nonstick skillet over medium-high heat. Add the chicken thighs and cook for 6 minutes per side until golden and cooked through. Pour the teriyaki sauce over the chicken and simmer for 2 minutes until the sauce thickens and coats the chicken in a glossy glaze.
Assemble and Serve
Slice the glazed chicken into strips and arrange over bowls of steamed rice. Spoon any remaining sauce from the pan over the top. Serve immediately while warm.
Substitutions
Common mistakes
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