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Easy Chicken Teriyaki Bowls

Easy chicken teriyaki bowls with tender browned chicken and a glossy homemade teriyaki sauce. Tossed together in one skillet, then served over fluffy jasmine rice with green onion and sesame.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Teriyaki Sauce
  • 0.5 cup low-sodium soy sauce
  • 0.333 cup brown sugar
  • 0.25 cup water
  • 2 tbsp honey
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
For Serving
  • 4 cup cooked jasmine rice
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the chicken thighs with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat, until shimmering.
  3. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and cooked through.
Make and thicken the teriyaki sauce
  1. Whisk the low-sodium soy sauce, brown sugar, water, honey, garlic, fresh ginger, and rice vinegar in a bowl until the sugar dissolves.
  2. Pour the sauce into the skillet with the chicken and bring it to a gentle simmer at medium-high heat.
  3. Mix the cornstarch with 2 tablespoons of water to form a slurry.
  4. Stir the slurry into the simmering sauce and cook for 2–3 minutes until thick and glossy.
  5. Toss the chicken until fully coated in the teriyaki sauce.
Serve
  1. Serve the chicken teriyaki over cooked jasmine rice.
  2. Garnish with sliced green onions and sesame seeds.

Notes

For the saucy, clingy coating, keep the skillet at a gentle simmer once you add the slurry and avoid letting it boil hard. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet with a splash of water until warmed through. Freezing: yes, freeze cooked chicken and sauce (rice separately) for up to 2 months. Swap honey for maple syrup for a similar sweetness if desired (flavor changes slightly).