🍗🍚 TERIYAKI CHICKEN RICE BOWL 🍚🍗
Juicy chicken glazed in homemade teriyaki sauce over fluffy rice – ready in 20 minutes!
✨ WHY YOU’LL LOVE IT
✔ Easy homemade teriyaki sauce (no bottled stuff!)
✔ Perfect meal prep – stores & reheats beautifully
✔ Balanced sweet-savory flavor
✔ Endlessly customizable with your favorite veggies
🛒 INGREDIENTS (Serves 2-3)
For the Chicken:
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2 boneless chicken thighs (or breasts), cubed
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1 tbsp oil (vegetable or sesame)
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1 tbsp cornstarch (for crispy edges)
For the Teriyaki Sauce:
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3 tbsp soy sauce
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3 tbsp mirin
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1 tbsp sake (or sub water + 1/2 tsp sugar)
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1 tbsp brown sugar
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1 tsp grated ginger
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1 garlic clove, minced
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1 tsp cornstarch + 1 tbsp water
For the Bowl:
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2 cups cooked Japanese short-grain rice
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1 cup steamed broccoli
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1/2 cup shredded carrots
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1 tbsp sesame seeds
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Sliced green onions
👨🍳 STEP-BY-STEP
1️⃣ MAKE THE SAUCE
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In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Simmer 2 mins.
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Mix cornstarch + water, stir into sauce until thickened (about 30 sec). Remove from heat.
2️⃣ COOK THE CHICKEN
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Toss chicken cubes with 1 tbsp cornstarch.
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Heat oil in pan over medium-high, cook chicken 5-6 mins until golden.
3️⃣ GLAZE & SERVE
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Pour sauce over chicken, toss to coat.
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Assemble bowls: rice → chicken → veggies.
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Garnish with sesame seeds & green onions.
💡 PRO TIPS
✔ Extra crispy chicken? Pat dry before coating with cornstarch.
✔ Vegetarian? Use tofu or mushrooms instead.
✔ Meal prep: Stores 3 days in fridge – reheat with splash of water.
✔ Shortcut: Use frozen stir-fry veg mix.
🍱 AUTHENTIC TWISTS
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Add pineapple chunks for Hawaiian-style
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Top with fried egg for extra richness
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Drizzle with kewpie mayo & sriracha
📸 TAG #TERIYAKIBOWL WHEN YOU MAKE THIS!
💬 “BETTER THAN THE MALL FOOD COURT!”
The homemade sauce makes all the difference – perfectly balanced, not too sweet, with that glossy restaurant-quality glaze.
🔥 SWIPE ➡️ FOR MORE RICE BOWL IDEAS!
(Next up: Korean BBQ Beef Bowl!)
