Teriyaki Chicken Bowl
Glossy, sweet-savory, and completely irresistible. Homemade teriyaki that beats any takeout. Sticky chicken over fluffy rice — pure bowl food perfection.
Main Dish · Prep 10 min · Cook 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 600 g chicken thighs, boneless
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp honey
- 1 tbsp rice vinegar
- 400 g steamed rice
- 1 tbsp sesame seeds, toasted
- 1 large avocado, sliced
Better Than Takeout
Once you make teriyaki sauce from scratch, you'll never go back to the bottled stuff. It takes literally 5 minutes and the difference is night and day. Fresh, balanced, and that gorgeous glossy finish.
How to Make It
Whisk together soy sauce, mirin, honey, and rice vinegar. That's your teriyaki sauce. Done.
Sear chicken thighs skin-side down until golden and crispy — about 5 minutes. Flip, pour the sauce over, and cook for another 7-8 minutes until the sauce reduces to a sticky glaze and the chicken is cooked through.
Slice the chicken and arrange over steamed rice. Drizzle with the remaining pan sauce. Top with sliced avocado, edamame, pickled ginger, and toasted sesame seeds.
Tina's Tips
- Don't touch the chicken while the skin crisps — let it do its thing
- Add a soft-boiled egg for extra protein
- Quick-pickled cucumber on the side: slice thin, toss with rice vinegar and a pinch of sugar
- The sauce doubles as a brilliant stir-fry base
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