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Delicious Teriyaki Chicken Bowls with rice, vegetables, and a savory sauce.

Teriyaki Chicken Bowls

Discover the secrets to creating the perfect Teriyaki Chicken Bowls with this foolproof recipe. Tender, juicy chicken marinated in a sweet and savory sauce, served over fluffy rice and garnished with fresh green onions.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 357
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Equipment

  • Large resealable bag or bowl
  • Oven
  • Skillet or grill pan
  • cutting board
  • knife

Method
 

  1. In a large resealable bag or bowl, combine the chicken, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
  2. Preheat your oven to 400°F (200°C) or heat a large skillet or grill pan over medium-high heat.
  3. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 8-10 minutes, or until it's cooked through and slightly charred.
  4. Serve the Teriyaki Chicken over cooked rice, garnished with chopped green onions.

Notes

The key to perfectly cooked Teriyaki Chicken lies in the marinade. Letting the chicken marinate for at least 30 minutes, or up to 24 hours, allows the flavors to fully develop. Searing the chicken in a hot skillet or grill pan before baking ensures a delicious char on the outside while keeping the inside juicy and tender.