Name: Teriyaki Chicken Rice Bowl
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lb chicken breast; 0.33 cup soy sauce; 0.25 cup mirin; 1 tbsp rice vinegar; 1 tbsp fresh ginger; 2 clove garlic; 1.5 tsp cornstarch; 2 tbsp water; 2 cup white rice; 3 whole scallions; 2 tsp sesame seeds

← Recipes · Weeknight · Teriyaki Chicken Rice Bowl

520 cal38g protein58g carbs8g fat920mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Teriyaki Chicken Rice Bowl

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Weeknight35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

chicken breastcut into 1-inch chunks1.5 lb

soy sauce0.33 cups

mirinor honey if needed0.25 cups

rice vinegar1 tbsp

fresh gingerminced1 tbsp

garlicminced2 cloves

cornstarch1.5 tsp

water2 tbsp

white riceuncooked2 cups

scallionsGarnishsliced3 whole

sesame seedsGarnishwhite or black2 tsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Cook rice according to package directions; set aside.

2In a small bowl, whisk together soy sauce, mirin, vinegar, ginger, and garlic.

3In another small bowl, mix cornstarch with water to make a slurry.

4Heat a large skillet over medium-high heat. Add chicken and cook 5–6 minutes, stirring occasionally, until golden on edges and cooked through.

5Pour the soy mixture into the skillet and stir to coat the chicken.

6Add the cornstarch slurry and cook 1–2 minutes, stirring constantly, until sauce thickens and coats the chicken in a glossy layer.

7Divide rice among four bowls. Top with teriyaki chicken and sauce.

8Garnish with scallions and sesame seeds. Serve immediately.