Chicken teriyaki is a simple, satisfying meal I could eat every day. This chicken teriyaki rice bowl is a slightly modern take on the classic—easy to prepare and full of flavor. I prefer chicken breasts for a leaner option, but boneless chicken thighs work beautifully if you prefer a richer texture.
How to butterfly chicken breasts
Butterflying chicken breasts helps them cook evenly. A whole breast is usually thicker on one side and thin on the other; flattening it creates uniform thickness so the meat cooks through consistently without drying out.
Begin by removing the tenderloin—the small strip of meat that hangs off the breast. It pulls away easily. To butterfly, place the breast on a cutting board and slice horizontally through the thickest part, stopping before you cut all the way through. Open the breast like a book and press it flat with the palm of your hand or a light weight until the thickness is even across the piece.
Aromatics for the chicken teriyaki rice bowl
Onions
I use yellow onions, finely diced. Finely chopping releases more juices, which blend into the sauce and add sweetness and depth. If you prefer a little texture in the finished dish, dice slightly larger, but finely diced onions melt into the sauce beautifully and give the teriyaki a rounded flavor.
Garlic
Fresh minced garlic is essential for any stir-fry or pan sauce. Avoid jarred minced garlic when you can; fresh cloves add a brighter, more fragrant note that complements the sweet and salty elements of the teriyaki sauce.
Bird’s eye chilies (optional)
A small amount of bird’s eye chili adds a pleasant kick that contrasts nicely with the teriyaki’s sweetness. If you don’t handle heat well, omit the chilies or remove the seeds to reduce spice.
How to keep chicken breast juicy
The simplest way to keep chicken breast juicy is to avoid overcooking. When the breast is butterflied, it cooks quickly and evenly—3 to 4 minutes per side over high heat is usually enough. Aim for a golden sear without letting the meat dry out.
If you prefer, you can err on the side of slightly underdone when searing. Cutting the chicken into pieces and finishing it briefly in the sauce uses the residual heat to complete cooking while also allowing the meat to soak up flavor. Resting the meat a few minutes after cooking also helps retain juices.
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 (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, mince the garlic, and slice the chilies if using. Set aside.
- Mix the corn starch and water to make a slurry and keep it nearby.
- Butterfly the chicken breasts, rub them lightly with olive oil, and season with salt, garlic powder, onion powder, cumin, and paprika.
- Heat a pan over high heat with 1 tbsp oil. Cook the chicken 3–4 minutes per side until seared. Avoid overcooking; the goal is a nice golden color.
- Remove the chicken from the pan and let it rest briefly.
- Reduce heat to medium. In the same pan, add the diced onion, garlic, and chilies and sauté about 1 minute until fragrant.
- Add soy sauce, chicken stock, mirin, honey, and the corn starch slurry. Simmer for about 2 minutes until the sauce thickens slightly, then turn off the heat.
- Slice or cube the rested chicken and return it to the pan, tossing to coat in the sauce and warm through.
- Finish with chopped chives and a sprinkle of sesame seeds. Serve the chicken and sauce over steamed rice or your choice of grain.
Additional Info
More easy recipes
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- 25 minute beef stir fry