Description
A quick and comforting weeknight dinner featuring tender chicken thighs glazed in a homemade sweet and savory teriyaki sauce, served over fluffy short-grain Japanese rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- Salt and black pepper
- 1 tablespoon neutral oil (avocado or vegetable)
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons white sugar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 2 cups short-grain Japanese rice
- 2–3 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Optional: Steamed broccoli, edamame, or soft-boiled egg
Instructions
- Rinse 2 cups of short-grain Japanese rice under cold water until clear. Cook with 2¼ cups water in a rice cooker or pot. Let sit covered for 10 minutes after cooking, then fluff.
- In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Whisk and bring to a gentle simmer over medium heat.
- Reduce heat to low and simmer for 5-7 minutes until the sauce thickens slightly and becomes glossy. Remove from heat.
- Pat chicken thighs dry and season with salt and pepper. If thick, pound to even ½-inch thickness.
- Heat neutral oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown and cooked through (165°F). Remove chicken and set aside.
- Reduce skillet heat to medium-low. Pour teriyaki sauce into the same skillet. Let bubble for 30 seconds.
- Return chicken to the pan, tossing to coat evenly. Cook for 1-2 minutes, spooning sauce over the chicken until sticky and glossy.
- Assemble bowls by placing a generous scoop of rice in a wide bowl. Top with glazed chicken, drizzle with remaining sauce, and garnish with green onions and toasted sesame seeds.
Notes
Rinsing the rice is crucial for preventing gummy texture. Use chicken thighs for juiciness; if using breast, cut into smaller pieces. Toast sesame seeds for better flavor. The sauce can be made ahead and stored in the fridge for up to a week. Do not freeze this dish as the rice texture suffers upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 1
- Protein: 35
Keywords: Japanese Chicken Teriyaki, Donburi, Weeknight Dinner, Easy Recipe, 30 Minute Meal, Rice Bowl, Chicken Thighs, Homemade Teriyaki Sauce