Chicken teriyaki is a wonderfully simple dish I could eat every day. This chicken teriyaki rice bowl is my quicker, slightly modern take on the classic. I use chicken breasts for a leaner result, but boneless thighs work equally well if you prefer richer meat.
How to butterfly chicken breasts
Butterflying chicken breasts helps them cook evenly by creating a consistent thickness. Breasts are usually thick at one end and thin at the other, which makes parts dry while others finish undercooked. Flattening the breast evens out the thickness so the meat cooks through uniformly.
Start by removing the tenderloin, the small strip of meat that hangs from the breast; it pulls away easily. To butterfly, slice horizontally into the thickest side of the breast, stopping before you cut through so it opens like a book. Once partially cut, open the breast and press it flat—use the palm of your hand or a rolling pin to even out the thickness.
What aromatics to use for chicken teriyaki rice bowl?
Onions in chicken teriyaki rice bowl
I prefer yellow onions diced very finely for the sauce. Finely chopping releases more onion juice into the teriyaki, boosting flavor and helping the sauce develop a deeper, caramelized taste. You’ll trade a bit of onion texture for a smoother, more integrated sauce.
Minced garlic
Fresh minced garlic is essential for any stir-fry or sauce. I recommend peeling and mincing fresh cloves rather than using jarred minced garlic. Fresh garlic provides brighter, more aromatic flavor that really lifts the teriyaki sauce.
Bird’s eye chilies in chicken teriyaki rice bowl?
A small amount of bird’s eye chili adds a pleasant, sharp heat that complements the sweet and salty elements of the teriyaki. If you’re sensitive to spice, leave it out. Otherwise, a single chopped chili provides a nice kick without overpowering the dish.
How to keep chicken breast juicy
The simplest way to keep chicken breast juicy is to avoid overcooking. When breasts are butterflied and flattened, they cook quickly—usually about 3–4 minutes per side on high heat. Remove them from the pan when they are just cooked through; slightly undercooked pieces will finish cooking when combined with the hot sauce.
Let the cooked chicken rest briefly before slicing—this helps the juices redistribute. If you reintroduce the meat to the sauce for a minute at the end, residual heat will finish the cooking and the chicken will remain tender.
Chicken Teriyaki Rice Bowl
Ingredients
Chicken breast
- 3 chicken breasts (or 5 boneless chicken thighs)
- 1 tbsp olive oil
- ½ tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp cumin powder
- ½ tbsp paprika
Sauce
- ½ yellow onion, finely diced
- 5 cloves garlic, minced
- 1 large bird’s eye chili, chopped (optional)
- ¼ cup soy sauce
- ¼ cup chicken stock
- ¼ cup mirin
- ¼ cup honey
- Corn starch slurry (see below)
Corn starch slurry
- 2 tsp corn starch
- 1 tbsp water
Garnish
- Chives, chopped
- Sesame seeds
Instructions
- Dice the onion finely, mince the garlic, and chop the chili if using. Set these aromatics aside.
- Make the corn starch slurry by whisking 2 tsp corn starch with 1 tbsp water. Set aside.
- Butterfly the chicken breasts and rub them with 1 tbsp olive oil to help the seasonings stick.
- Season the chicken evenly with salt, garlic powder, onion powder, cumin powder, and paprika.
- Heat a pan over high heat with 1 tbsp oil and cook the chicken 3–4 minutes per side. Avoid overcooking; the goal is a nice sear while keeping the interior juicy.
- Remove the chicken from the pan and let it rest briefly on a plate.
- Reduce heat to medium in the same pan. Add the diced onion, minced garlic, and chopped chili; stir for about 1 minute until fragrant and softened.
- Pour in soy sauce, chicken stock, mirin, and honey. Stir in the corn starch slurry, bring to a gentle simmer, and cook for about 2 minutes until the sauce thickens slightly. Then turn off the heat.
- Cut the rested chicken into bite-sized cubes and add it back into the pan, tossing to coat in the sauce and finish cooking from residual heat.
- Serve the chicken and sauce over steamed rice. Garnish with chopped chives and a sprinkle of sesame seeds.
Additional Info
If you enjoyed this, check out some more easy recipes here:
- Cheese stuffed garlic naan
- 25 minute beef stir fry