Teriyaki Chicken Rice Bowls

Tender chicken thighs glazed in a sweet, savory teriyaki sauce made with tamari, fresh ginger, brown sugar, and sesame oil, served over fluffy jasmine rice with steamed carrots and crisp cucumber slices. A warm, nourishing bowl that comes together quickly and lets you adjust the toppings to your liking. The sauce is smooth and glossy, the chicken caramelizes beautifully, and everything balances out perfectly with the mild rice and fresh vegetables.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
25 minutes
Total time
35 minutes

Ingredients

  • 1½ cups Jasmine rice, rinsed
  • 2¼ cups Water (for rice)
  • 1½ lb Boneless, skinless chicken thighs
  • ⅓ cup Tamari (use gluten-free tamari for a gluten-free bowl)
  • 3 tbsp Brown sugar, packed
  • 1 tbsp Fresh ginger, peeled and grated
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Water (for sauce)
  • 1 tsp Cornstarch
  • 1 tbsp Neutral oil (such as vegetable or canola)
  • 3 medium Carrots, peeled and sliced into rounds
  • 1 medium Cucumber, sliced into half-moons
  • 1 tbsp Sesame seeds (for garnish, optional)
  • 2 tbsp Scallion greens, sliced (green tops only, optional)

Instructions

  1. Rinse 1½ cups jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute.
  2. Combine the rinsed rice with 2¼ cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
  3. While the rice cooks, peel and grate 1 tbsp fresh ginger using a fine grater or microplane.
  4. In a small bowl, whisk together ⅓ cup tamari, 3 tbsp brown sugar (packed), the grated ginger, 1 tbsp toasted sesame oil, 2 tbsp water, and 1 tsp cornstarch until smooth and the sugar dissolves.
  5. Pat 1½ lb boneless, skinless chicken thighs dry with paper towels and cut into bite-sized pieces, about 1½ inches each.
  6. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
  7. Add the chicken pieces to the skillet in a single layer. Cook without moving for 3 minutes, until the bottoms are golden brown, then flip and cook another 3 minutes until browned on the second side and cooked through.
  8. While the chicken cooks, peel 3 medium carrots and slice them into rounds about ¼ inch thick.
  9. After the rice has simmered for 15 minutes, turn off the heat and let it rest, still covered, for 5 minutes. Do not lift the lid.
  10. While the rice rests, set up a steamer basket in a medium saucepan with about 1 inch of water. Bring to a boil over high heat, add the carrot rounds, cover, and steam for 5 minutes until tender but still bright.
  11. Slice 1 medium cucumber into half-moons about ¼ inch thick.
  12. Once the chicken is cooked through, reduce the heat to medium-low. Give the teriyaki sauce a quick whisk, then pour it over the chicken. Stir gently and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken in a glossy glaze.
  13. Fluff the rice with a fork. Divide it among 4 bowls, then top each with glazed chicken, steamed carrots, and fresh cucumber slices. Drizzle any extra sauce from the pan over the chicken, and sprinkle with 1 tbsp sesame seeds and 2 tbsp sliced scallion greens (green tops only) if using.