Chicken Teriyaki Bowl Recipe

I’m always looking for ways to make weeknight meals feel special without adding extra work. This chicken teriyaki bowl recipe delivers exactly that: it takes a classic takeout favorite and elevates it into a truly memorable dish with minimal fuss. We’re taking the classic teriyaki flavor and adding a layer of depth and heat with a smoky togarashi glaze that’s incredibly simple to make. The secret is in the layering of flavor, from the rich glaze to the bright edamame and the essential crunch of crispy shallots. This recipe is ready in about 30 minutes and guarantees a clean plate every time, making it a new family-friendly favorite. Get ready for a perfectly balanced bowl of savory, sweet, and smoky flavors, all in one easy-to-make dish.

Ingredients

• Boneless, skinless chicken thighs (600g / 1.3 lbs)
  Cut into uniform 3 cm (1.2 inch) pieces to ensure even cooking and maximize surface area for the glaze. Chicken thighs stay incredibly moist and tender during the high-heat cooking process; for a leaner, high-protein option, substitute with chicken breast, adjusting the cook time to avoid dryness.
• Soy sauce (75 ml / 5 tbsp total)
  Used both for the initial quick marinade (1 tbsp) and as the foundation of the teriyaki glaze (1/4 cup). Choose a high-quality, low-sodium soy sauce to control the overall saltiness of the dish; use tamari for a gluten-free option.
• Alcohol-free mirin-style seasoning (60 ml / 1/4 cup)
  Provides essential sweetness and depth to balance the saltiness of the soy sauce and vinegar. Mirin adds a necessary gloss to the finished glaze; do not confuse this with standard rice vinegar.
• Light brown sugar (30g / 2 tbsp), packed
  Provides sweetness and helps the glaze caramelize when tossed with the chicken. The subtle molasses note of brown sugar complements the smoky flavor profile better than white granulated sugar.
• Rice vinegar (15 ml / 1 tbsp)
  Adds a necessary tang to balance the rich sweetness of the mirin and sugar, preventing the glaze from tasting flat. Be sure to use standard rice vinegar, not seasoned rice vinegar, which has added salt and sugar.
• Water and Cornstarch (15 ml water, 10g cornstarch)
  Whisked together to create a smooth slurry that thickens the sauce to a perfect, glossy consistency. This is essential for preventing the glaze from running off the chicken and allowing it to cling tightly during cooking.
• Aromatics: Garlic and Fresh Ginger (2 cloves garlic minced, 10g fresh ginger grated)
  These fresh aromatics provide a foundational layer of flavor to the sauce base. Use fresh ginger for the best results; pre-minced or powdered versions do not offer the same bright, piquant flavor.
• Smoky Togarashi Spice Blend (5 ml / 1 tsp shichimi togarashi, 2.5 ml / 1/2 tsp smoked paprika)
  Shichimi togarashi is a Japanese seven-spice blend with chili, sesame, orange peel, and more, providing heat and complexity. Adding smoked paprika enhances the smoky notes, complementing the savory chicken and creating a unique depth of flavor for this chicken teriyaki bowl recipe.
• Cooking oil and Garnish elements
  Vegetable oil (1 tbsp) for searing the chicken, ensuring even browning. Cooked jasmine rice (2 cups), frozen edamame (1.5 cups), thinly sliced scallions, and crispy fried shallots (1/4 cup) for assembly.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the chicken and quick marinade
   Pat the chicken pieces very dry with paper towels; this step is critical for developing a good sear on the chicken. Toss the dried chicken pieces in a medium bowl with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper. Set aside at room temperature to marinate for at least 15 minutes while you prepare the glaze and other components.
2. Make the Smoky Togarashi Glaze
   In a small bowl, create the cornstarch slurry by whisking together 1 tbsp water and 1 tbsp cornstarch until completely smooth; set aside. In a small saucepan, combine the remaining 1/4 cup soy sauce, mirin, brown sugar, rice vinegar, minced garlic, grated ginger, shichimi togarashi, and smoked paprika. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves and the aromatics release their fragrance.
3. Thicken the Glaze
   Once the sauce base is simmering, re-whisk the cornstarch slurry to ensure the starch hasn’t settled. Slowly pour the slurry into the saucepan while continuously whisking; do not dump it all at once or it may clump. Continue to cook for 1-2 minutes, stirring constantly, until the glaze thickens to a glossy, pourable consistency that coats the back of a spoon. Remove from heat. If the glaze gets too thick, add a splash of water or soy sauce to thin it slightly.
4. Sear the chicken
   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken pieces to the skillet in a single layer, ensuring not to overcrowd the pan; cook in two batches if necessary to get a proper sear for this chicken teriyaki bowl recipe. Cook for 3-4 minutes per side, flipping once, until the chicken is golden brown, cooked through, and shows no pink in the center. I like to use my heavy-duty 12-inch cast iron skillet for this to get the best caramelization on the edges.
5. Glaze the chicken and finish cooking
   Reduce the heat to medium-low. Pour approximately two-thirds of the prepared Smoky Togarashi Glaze over the cooked chicken in the skillet. Toss the chicken gently to ensure every piece is evenly coated; cook for another 1-2 minutes, allowing the glaze to cling and caramelize slightly. The chicken should appear glistening and dark, with visible speckles of togarashi, signaling it is ready to be plated.
6. Assemble the chicken teriyaki bowl
   While the chicken is cooking, ensure your hot jasmine rice is ready and your edamame (blanched in boiling water for 2-3 minutes) is prepared. Divide the hot rice evenly among bowls and neatly arrange the glazed chicken and edamame portions on top. Drizzle the remaining Smoky Togarashi Glaze generously over the chicken, allowing it to naturally pool around the edges. Garnish with scallions and crispy fried shallots to finish this easy dinner idea.

What Makes This Teriyaki Bowl So Good?

This recipe goes beyond the standard takeout teriyaki sauce by adding a complex layer of heat and depth. The smoky togarashi glaze uses shichimi togarashi, which includes chili, citrus, and sesame, along with smoked paprika. This creates a flavor profile that’s both savory and spicy, rather than just sweet, making it a truly next-level chicken teriyaki bowl recipe. The crispy fried shallots offer essential textural contrast against the tender-crisp edamame and soft rice. The best part? This entire meal comes together in 30 minutes, making it an ideal choice for a quick and easy dinner.

Meal Prep Tips and Storage Ideas

This recipe is a fantastic choice for meal prep, especially during busy work weeks. You can prepare several components in advance to cut down on cooking time.

• Prepare components ahead: The Smoky Togarashi Glaze can be made up to three days ahead and stored in the refrigerator in an airtight container. Reheat gently on the stovetop before use.
• Chicken marinade: The chicken can be marinated for up to 24 hours in the refrigerator. This allows the flavors to penetrate deeper, though 15 minutes is sufficient for this recipe.
• Storing leftovers: Store leftover teriyaki chicken and rice in separate airtight containers in the refrigerator for 3-4 days.
• Reheating: Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or soy sauce to rehydrate the rice and prevent the chicken from drying out.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well for this healthy chicken teriyaki bowl recipe if you prefer a leaner cut. To prevent dryness, cut the breast into 1-inch pieces, which cook faster and stay moist with the glaze. Reduce the cooking time slightly, focusing on a quick sear rather than a longer cook.

What is shichimi togarashi?

Shichimi togarashi is a Japanese seven-spice blend containing red chili pepper, roasted orange peel, sesame seeds, nori, ginger, and other ingredients. It provides a complex heat with citrus notes that are vital to the flavor profile of this quick chicken teriyaki bowl recipe. You can find it in most major grocery stores or online.

Can I make this gluten-free?

Yes, this recipe can easily be made gluten-free. Simply swap the standard soy sauce for tamari or a gluten-free soy sauce alternative. Ensure your mirin-style seasoning is alcohol-free and gluten-free. This swap maintains the deep umami flavor without compromising dietary needs for a high-protein meal.

What other toppings can I add?

For additional freshness and texture, try adding toppings like chopped avocado, fresh cilantro, or toasted sesame seeds to customize your bowl. When I make this for myself, I sometimes add a small amount of pickled ginger to cut through the richness of the glaze.

How do I get crispy chicken?

Ensure your skillet is hot before adding the chicken, and don’t overcrowd the pan. Cook in batches if necessary so the teriyaki chicken can brown rather than steam. Patting the chicken dry before marinating is also crucial to get that perfect, crisp exterior that holds the sauce well.

How long can I store the leftover sauce?

Leftover glaze can be stored in the refrigerator for up to 5 days in an airtight container. When reheating, gently warm it over low heat on the stovetop. If it has thickened too much, add a teaspoon of water to restore the consistency for this perfect chicken teriyaki bowl recipe.

Conclusion

This teriyaki chicken bowl proves that quick weeknight meals can also be special by transforming a classic dish with a smoky togarashi glaze and crispy shallots. For more easy dinner ideas, save this recipe to your Pinterest board so you always have a plan for busy nights.

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