Teriyaki Chicken Bowl
Yuki Tanaka
@yukitanakaumami
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Let's cook
Make real teriyaki
Combine the soy sauce, mirin, sake, sugar, ginger, and garlic. Bottled teriyaki is mostly corn syrup; this takes one minute and tastes completely different.
Use thighs
Thighs stay juicy through the high heat and reduction that this needs. Breast dries out before the glaze sets.
Sear hard
Cook the thighs skin or presentation side down in the oil over medium-high heat for 6 minutes until deeply golden, then flip for 4 minutes.
Reduce the glaze
Pour in the sauce and let it bubble for 3–4 minutes, turning the chicken to coat, until it thickens into a syrup that clings.
💡Watch it closely at the end — sugar goes from glossy to burnt in under a minute.
Rest and slice
Rest the chicken 3 minutes, then slice and fan over rice with broccoli. Spoon over the pan glaze and top with scallions and sesame.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
If the glaze thickens too far it turns tacky and bitter; a splash of water loosens it back. No sake or mirin? Use a tablespoon of rice vinegar and an extra teaspoon of sugar.
- •Salmon: The same glaze on salmon fillets, 4 minutes a side.
- •Meal prep: Keeps 4 days; store the rice and chicken together and the greens separately.
- •Gluten-free: Tamari in place of soy sauce.
Nutrition & Safety
Calories
568kcal
Protein
38g
Carbs
62g
Fat
18g
⚠️ Allergen & Safety Note
This recipe contains soy, sesame and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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