Chicken Teriyaki Bowl


March 3, 2014

Author: KatieChin

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When I was pregnant with the twins, I constantly craved mashed potatoes, cheeseburgers and chicken teriyaki bowls (I was eating for three after all!)  I craved it so much I came up with this recipe and made my hubby make it for me all the time (in between foot rubs).   As growing-up-too-fast five year-olds, Dylan and Becca have inherited my love of chicken teriyaki and so has my stepdaughter, Kyla.   They love this dish as much as me because the luscious glaze is perfectly sweet and the chicken is tender and juicy.  They don’t seem to mind eating their veggies when everything’s nestled in a bowl with yummy chicken pieces in a delicious teriyaki sauce intermingling with everything in the bowl.   You can get premium rice vinegar in the gourmet section at Cost Plus World Market.    Surprise your family this week and whip up the ultimate meal in a bowl.  It’s sure to bowl them over!


1 cup jasmine rice

3 cups water

1 clove garlic, minced

1 tbsp minced fresh ginger

3 tbsp packed brown sugar

1-1/2 tsp dry mustard

1-1/2 cups soy sauce

3-1/4 cups water, divided

3 tbsp rice vinegar

4 boneless, skinless chicken thighs

3 tbsp cornstarch

3 tbsp cold water

toasted sesame seeds for garnish


  • Prepare the rice: Wash thoroughly and drain. Place in rice cooker on regular cycle.
  • In a large bowl, whisk together the garlic, ginger, brown sugar, mustard, soy sauce, 1-1/2 cups of the water and vinegar. Add chicken and toss to coat. Cover and refrigerate for 30 minutes. Remove chicken to a plate and reserve the marinade.
  • Heat a grill on medium high heat. Grill chicken thighs 5-7 minutes per side. Transfer to a plate and cover with foil.
  • Meanwhile, in a small bowl, combine cornstarch and cold water. In a medium saucepan, bring reserved marinade to a boil over medium-high heat. Stir in cornstarch mixture. Reduce heat and simmer, stirring, for about 12 minutes or until sauce is thickened.
  • Cut chicken thighs into bite sized pieces and add to the sauce and stir to coat.
  • Fill four bowls with the jasmine rice. Top each bowl with chicken pieces. Place steamed broccoli florets to the side of the chicken. Garnish with toasted sesame seeds and serve immediately.