Teriyaki chicken rice bowls
Teriyaki chicken rice bowls✨ is a easy Japanese recipe that serves 4. 450 calories per serving. Recipe by Maxine Sharf on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $9.60 total, $2.40 per serving
Ingredients
- 1.5 pounds Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
- 0.33 cup Soy Sauce (low‑sodium preferred)
- 0.25 cup Mirin (sweet rice wine; optional can substitute with rice vinegar + sugar)
- 2 tablespoons Brown Sugar (adjust sweetness to taste)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Sesame Oil (for flavor)
- 2 cups White Rice (rinsed before cooking)
- 2 cups Broccoli Florets (steamed until bright green and tender‑crisp)
- 1 teaspoon Cornstarch (mixed with 1 tsp water to form slurry (optional thickener))
- 2 tablespoons Vegetable Oil (for pan‑searing)
Instructions
Prepare Teriyaki Sauce
In a small saucepan combine soy sauce, mirin, brown sugar, grated ginger, minced garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
Time: PT5M
Temperature: medium heat
Separate Sauce for Marinade
Remove half of the hot sauce and place it in a small bowl; this portion will be used to marinate the chicken. Keep the remaining half for the finishing glaze.
Time: PT2M
Marinate Chicken
Place the chicken pieces in a mixing bowl, pour the reserved sauce over them, toss to coat, and let sit at room temperature for 10 minutes.
Time: PT10M
Cook White Rice
Rinse the rice until water runs clear, then add to a rice cooker with 2½ cups water (or use a pot with a 1:1.25 rice‑to‑water ratio). Start the cooker or bring to a boil, then cover and simmer on low for 15‑20 minutes until tender.
Time: PT20M
Temperature: medium
Steam Broccoli
Bring a few inches of water to a boil in a pot, place the steamer basket with broccoli florets over the water, cover, and steam for 5 minutes until bright green and just tender.
Time: PT5M
Temperature: high
Sear Chicken
Heat the large skillet over medium‑high heat, add vegetable oil, and once shimmering, add the marinated chicken pieces in a single layer. Cook 4‑5 minutes per side until browned and the interior reaches 165°F (74°C).
Time: PT10M
Temperature: medium‑high
Glaze Chicken
Pour the reserved teriyaki glaze into the skillet with the cooked chicken. Bring to a simmer; if a thicker glaze is desired, stir in the cornstarch slurry and cook 1‑2 minutes until glossy and coating the chicken.
Time: PT3M
Temperature: medium
Serve
Fluff the cooked rice onto serving plates, top with the glazed chicken, drizzle any extra sauce, and place steamed broccoli on the side. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 55g
- Fat
- 10g
- Fiber
- 4g
Dietary info: Gluten‑free possible with tamari, Dairy‑free, Nut‑free
Allergens: Soy, Gluten (if regular soy sauce), Sesame
Ingredient Substitutions
- Instead of Chicken Thighs, Boneless Skinless: Chicken Breast
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Mirin: Sake + sugar
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Sesame Oil: Vegetable oil
- Instead of White Rice: Brown Rice
- Instead of Broccoli Florets: Green beans
- Instead of Cornstarch: All‑purpose flour
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Small Saucepan
- Large Skillet or Wok
- Rice Cooker or Pot with Lid (optional)
- Steamer Basket (optional)
- Mixing Bowl
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Prepare the teriyaki sauce correctly to balance sweet and salty flavors
- Do not over‑marinate the chicken to avoid a mushy texture
- Sear chicken without overcrowding the pan for proper caramelization
- Achieve the right glaze thickness by using a cornstarch slurry if needed
Chef Tips from the Video
- Using thigh meat keeps the chicken juicy and flavorful.
- For extra aroma, add a thin slice of fresh scallion to the glaze at the end.
- Toast sesame seeds lightly and sprinkle on top for a nutty crunch.
Troubleshooting
Sauce is too salty.
Add a splash of water and a little extra brown sugar or honey to balance the saltiness.
Chicken turns out dry.
Do not overcook; ensure the skillet is hot before adding chicken and remove it as soon as it reaches an internal temperature of 165°F (74°C).
Glaze is too thin.
Stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer 1‑2 minutes until the sauce thickens.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken and sauce separately in freezer‑safe bags for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the teriyaki sauce a day ahead and refrigerate; reheat gently before use.
- Marinate the chicken up to 2 hours before cooking for deeper flavor.
- Cook rice in advance; reheat in microwave or on stovetop with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Teriyaki Chicken in Japanese cuisine?
Teriyaki originated in Japan as a cooking technique that involves grilling or broiling foods glazed with a sweet soy‑based sauce. Over time it became a staple home‑cooked dish and later a popular export, especially in Western adaptations that emphasize a sweet‑savory balance.
What are the traditional regional variations of teriyaki sauce in Japan?
In Kansai the sauce is often lighter, using less sugar and more mirin, while in Kanto the glaze tends to be sweeter with additional honey or maple syrup. Some regions add sake or rice vinegar for extra depth.
How is teriyaki chicken traditionally served in Japan?
Traditionally it is served over a bed of steamed rice with pickled vegetables (tsukemono) and a side of miso soup. The chicken is usually sliced thin and brushed with a glossy glaze just before plating.
During which Japanese celebrations is teriyaki chicken commonly prepared?
Teriyaki chicken is a popular dish for casual family gatherings, festivals (matsuri), and even as part of bento boxes for school lunches. It’s also served at New Year’s celebrations when families want a quick yet flavorful protein.
What other Japanese dishes pair well with this Teriyaki Chicken recipe?
It pairs beautifully with miso soup, pickled cucumber (sunomono), a simple seaweed salad, or a side of edamame. For a fuller meal, add tamagoyaki (Japanese rolled omelette) or a small portion of tempura.
What makes this Teriyaki Chicken recipe special compared to other Japanese‑style teriyaki dishes?
This version splits the sauce for both marinating and glazing, giving the chicken deep flavor penetration while preserving a fresh, bright glaze at the end. The addition of fresh ginger and garlic adds a pungent pop that many store‑bought sauces lack.
What are the most common mistakes to avoid when making Teriyaki Chicken at home?
Common errors include over‑marinating the chicken, overcrowding the pan which prevents proper searing, and letting the glaze boil too vigorously which can make it bitter. Following the timing and heat guidelines in this recipe prevents those issues.
Why does this Teriyaki Chicken recipe use a separate glaze instead of cooking the chicken entirely in the sauce?
Separating the glaze allows the chicken to develop a caramelized crust through searing, while the final glaze adds a glossy finish without making the meat soggy. This two‑step method yields better texture and flavor contrast.
Can I make this Teriyaki Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead and keep it refrigerated. Cooked chicken can be stored in an airtight container in the fridge for up to 3 days; reheat gently and add a splash of water to revive the glaze.
What does the YouTube channel Maxine Sharf specialize in?
The YouTube channel Maxine Sharf focuses on approachable home‑cooking tutorials, emphasizing quick, flavorful meals that use everyday ingredients and clear step‑by‑step guidance for home cooks of all skill levels.
How does the YouTube channel Maxine Sharf's approach to Japanese‑style cooking differ from other cooking channels?
Maxine Sharf blends classic Japanese techniques with Western pantry staples, offering simplified versions that retain authentic flavor while minimizing hard‑to‑find ingredients. Her videos prioritize visual clarity and practical tips, making Japanese dishes feel accessible to a broad audience.
Last updated: August 28, 2026
