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Teriyaki chicken rice bowl with green peas and carrots on a woven mat.

Teriyaki Chicken Rice Bowl

Emily
You just have to try this teriyaki chicken rice bowl!
Perfect for meal prep, weekday lunches and more, these delicious rice bowls are packed full of flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
ESTIMATED COST : $5.40, or $1.35 a serve.
Course Main Course
Cuisine Japanese
Servings 4 serves
Calories 455 kcal

Ingredients
  

For the teriyaki sauce

  • ½ cup (125 grams, 4.41 ounces) soy sauce
  • ¼ cup (40 grams, 1.41 ounces) brown sugar
  • 1 ½ teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 tablespoons (40 grams, 1.41 ounces) mirin
  • ¼ cup (62 ml/grams, 2.19 ounces) water

For the Chicken

  • 400 grams (14.11 ounces) skinless chicken breast or chicken thighs
  • Oil for greasing frying pan

For the rice

  • 1 cup (215 grams, 7.58 ounces) sushi rice
  • 1 ½ cups (375 ml/grams, 13.22 ounces) water

To serve, optional

  • 1 tablespoon of sesame seeds lightly toasted
  • Carrot shredded
  • 1 cup edamame beans or green peas cooked
  • Japanese mayonnaise

Instructions
 

For the teriyaki sauce

  • Combine all ingredients in a small saucepan and bring to a boil, stir occasionally.
    Reduce heat and simmer for 4 minutes, then remove from heat and allow to cool.

For the chicken

  • Slice the chicken into 1-2cm (0.39 to 0.79 inches) wide strips or bite size pieces.
  • Marinate the chicken in the teriyaki sauce for at least 30 minutes (see note 1).
  • Once marinated, heat a non-stick frying pan and grease with vegetable oil over medium heat.
    Once the oil is hot, cook the chicken until brown on each side. Once cooked, remove from pan and set aside.

For the sushi rice

  • Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
  • Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
  • Bring the rice and water to a boil over medium to high heat.
    Once at a boil, reduce the heat to low to bring it to a simmer.
    Gently stir the rice, cover, and simmer for 15 minutes.
  • Turn off heat and allow the rice to rest, covered, for a further 15 minutes. The fluff the rice.

Putting it all together

  • In a medium sized serving bowl, place some rice, then place some chicken, carrots, and edamame beans on top.
    Drizzle with Japanese mayonnaise and sprinkle toasted sesame seeds on top.

Notes

  1. The longer you marinate your chicken, the better the flavor will be. While you wait for the chicken to marinate, you can start cooking your rice.
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