Why is Perfect Teriyaki Chicken Bowl perfect? It all comes down to the individual components. The rice is fantastically tender and fluffy. The chicken is juicy, golden, and savory. The sauce is tangy, sweet, and sticky. When it all comes together… well, a perfect dinner is truly served, isn’t it? You’re going to have trouble making anything other than Perfect Teriyaki Chicken Bowl for a long time to come!


  • 3 cups short-grain Japanese rice or Calrose rice
  • 4 cups plus 1 tablespoon water, divided
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 4 tablespoons mirin
  • 2 teaspoons brown sugar
  • 1 small knob ginger
  • 4 chicken thighs, boneless and skin-on
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon neutral cooking oil
  • 2 green onions, sliced
  • sesame seeds, to taste, toasted


Step 1 –Rinse the rice under water until the water runs clear.

Step 2 –Drain the rice.

Step 3 –In a medium saucepan, add the washed rice and 4 cups of the water and bring the mixture to a low boil.

Step 4 –Reduce the heat to low and cover the saucepan.

Step 5 –Simmer the rice until the water is absorbed, about 20 minutes.

Step 6 –Transfer the saucepan from the heat and let it sit, covered, for 10 minutes.

Step 7 –Fluff the rice with a fork.

Step 8 –In a bowl, add the soy sauce, the sake, the mirin, and the brown sugar.

Step 9 –Grate the ginger into the soy sauce mixture and whisk until well-mixed

Step 10 –Using a meat mallet, tenderize the chicken thighs so they are about the same thickness.

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Step 11 –Generously season the chicken with the salt, the pepper, and the garlic powder.

Step 12 –In a large skillet over medium heat, add the oil.

Step 13 –Add the chicken thighs to the hot oil, skin-side down, and cook until the skin turns golden, about 5-7 minutes.

Step 14 –Flip the chicken thighs and add the remaining water to the pan.

Step 15 –Cover the pan with a lid and cook until the chicken reaches an internal temperature of 165 degrees F, about 8-10 minutes.

Step 16 –Reduce the heat to low.

Step 17 –Pour the teriyaki sauce over the chicken thighs and cook until the sauce is reduced, about 2 minutes. Make sure to baste the chicken in the sauce as it cooks.

Step 18 –Place the chicken thighs on a cutting board and slice them into strips.

Step 19 –Divide the cooked rice between serving bowls.

Step 20 –Place an even amount of the chicken slices on top of each of the rice layers in the bowls.

Step 21 –Drizzle the bowls with the teriyaki sauce from the pan.

Step 22 –Sprinkle the bowls with the green onions and the sesame seeds.

Step 23 –Serve.