Glazed teriyaki chicken over steamed rice with pickled cucumber and sesame—a weeknight bowl that never gets old.
The teriyaki glaze is one of the greatest sauces ever created — four simple ingredients that turn into something sticky, sweet, and savoury. Served over fluffy steamed rice with quick-pickled cucumber and a sprinkle of sesame seeds this bowl is clean, balanced, and endlessly satisfying.
Teriyaki Chicken Rice Bowl
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
510
kcalIngredients
•t2 chicken breasts or thighs
•t4 tbsp soy sauce
•t2 tbsp mirin
•t2 tbsp sake or dry sherry
•t1 tbsp sugar
•t1 tsp sesame oil
•tSteamed jasmine rice to serve
•t1/2 cucumber, thinly sliced
•t1 tbsp rice vinegar
•t1 tsp sugar (for pickling)
•tSesame seeds to garnish
•tSpring onions to garnish
Directions
- Quick-pickle the cucumber: Toss slices with rice vinegar and sugar. Set aside for 15 minutes.
- Mix soy sauce, mirin, sake, and sugar together to make the teriyaki sauce.
- Heat sesame oil in a pan over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through.
- Pour teriyaki sauce over chicken in the pan. Cook for 2 minutes, turning to coat, until sauce is glossy and reduced.
- Slice chicken and serve over steamed rice with pickled cucumber.
- Garnish with sesame seeds and spring onions.
Notes
- Thighs stay juicier than breasts — use them if you can.
The sauce reduces quickly — watch it closely so it does not burn.
Add a soft-boiled egg on the side for extra protein.
Leftover chicken is great cold in a lunchbox the next day.
