Best Teriyaki Chicken Rice Bowl Easy Weeknight Dinner Ideas
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Author:samantha
Total Time:25 minutes
Yield:4 servings 1x
Description
Discover The Best Teriyaki Chicken Rice Bowl with quick flavorful steps for easy weeknight dinnersbright craveworthy and ready in under 30 minutes
Ingredients
Scale
1.5 pounds of boneless, skinless chicken thighs
1/3 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup sake (optional)
2 tablespoons brown sugar or honey
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon cornstarch
2 tablespoons water
1 cup uncooked white rice
1 tablespoon vegetable oil
1 tablespoon sesame seeds
2 green onions, sliced
1 teaspoon rice vinegar (optional)
Instructions
Rinse and start cooking the rice according to package instructions so it’s ready by serving time.
In a small saucepan, whisk together soy sauce, mirin, sake (if using), minced garlic, grated ginger, and brown sugar or honey. Bring to a gentle simmer.
Whisk the cornstarch with 2 tablespoons water to form a slurry and whisk into the simmering sauce. Cook until the glaze thickens and shines. If desired, stir in rice vinegar to brighten the glaze.
Heat the vegetable oil in a skillet over medium-high heat. Season the chicken thighs and sear until browned and cooked through, about 6–8 minutes per side depending on thickness. Remove from the pan.
Pour the glaze into the skillet with the chicken and simmer until the chicken is glossy and evenly coated, turning to coat as needed.
Fluff the rice and divide into bowls. Top with the teriyaki chicken and glaze, then garnish with sesame seeds and sliced green onions. Serve immediately. Optional: store leftovers in airtight containers for up to 3 days (chicken and sauce) and 4 days for rice.
Notes
A weeknight-friendly teriyaki chicken rice bowl with a glossy homemade glaze, tender chicken thighs, and fluffy rice, ready in under 30 minutes.
