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Teriyaki Chicken Thighs with Rice and Vegetables

This Teriyaki Chicken Bowl is based on one of our favorite family take out meals. Everyone loves the delicious sticky teriyaki sauce on juicy chicken with lots of extra to drizzle over the rice and vegetables.
Course Main Course
Cuisine American, Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 55 minutes
Servings 6 People
Calories 914kcal
Author Diana Reis

Ingredients

  • 3 Pounds Boneless Chicken Thighs
  • 2 Tablespoons Canola Oil
  • 6 Cups Vegetables steamed
  • 5 Cups Rice cooked

Homemade Teriyaki Sauce

  • 1 Cups Soy Sauce
  • ¾ Cup Brown Sugar
  • 1 Teaspoon Ginger grated
  • 1 Teaspoon Garlic grated
  • 1 Teaspoon Cornstarch

Marinade

  • ¼ Cup Soy Sauce
  • 1 Teaspoon Ginger grated
  • 1 Teaspoon Garlic grated
  • 2 Tablespoons Sesame Seeds garnish optional
  • ¼ Green Onions chopped for garnish optional

Instructions

  • Start by adding the Teriyaki marinade ingredients to a food storage bag along with the chicken thighs. Push out the air and seal the bag. Then massage the outside of the bag and make sure the marinade coats all of the thigh pieces.
  • Let the chicken marinate for at least 15 minutes and up to 24 hours.
  • In a small pot, mix together soy sauce, brown sugar, grated garlic, grated ginger, and cornstarch to make the teriyaki sauce.
  • Then heat the mixture on medium heat. Bring to a simmer, and let cook for 2-3 minutes or until the teriyaki sauce thickens enough to coat the back of a spoon. Set the teriyaki sauce aside.
  • Heat a large skillet on medium-high heat and add cooking oil.
  • Then add the marinated chicken thighs to the pan and cook for 5-6 minutes until they are golden brown.
  • Turn the chicken over and brown on the second side for an additional 5-6 minutes.
  • Next baste the thighs with the teriyaki sauce.
  • Then turn the chicken pieces over, and baste the back side. Let the Sauce start to brown and thicken on the outside of the chicken.
  • Baste and turn two times giving every piece a thick, sticky coating of sauce.
  • Remove the teriyaki chicken thighs from the pan and let rest for 5minutes.
  • Slice against the grain at 45° angle, and serve with your favorite rice and steamed vegetable combination.
  • Place steamed rice and vegetables on the bottom of the bowl and then add sliced chicken to the top.
  • Top with sesame seeds and chopped green onions for a restaurant quality dinner.

Notes

How do you make teriyaki sauce thicker?
Thicken teriyaki sauce by making a slurry of cornstarch and cool water. Start with a small amount of the slurry. Make sure the cornstarch is fully dissolved before adding. Bring teriyaki sauce to a simmer  while stirring to activate the cornstarch. Slowly add more as needed.
Diana’s Tips for Success
Be sure to mix cornstarch into the teriyaki sauce while it is still cold. Cornstarch will not dissolve in hot liquid.
Do not try to turn the chicken thighs too soon. Be patient! When they are nicely browned, they will release from the pan easily. If you feel like they are cooking too fast, simply turn the heat down.
I excluded sugar from my teriyaki chicken thighs’ marinade. Sugar in marinades will burn more easily and will make the outside of the chicken too brown before the inside is fully cooked.
How to Make Steamed White Rice
I find I get great results from following the package instructions. However, there are some general guidelines for cooking white rice well. Use two cups of water to one cup rice for softer rice and 1 ⅔ cups water to 1 cup of rice for firmer rice.
  • Bring the water to a low simmer. 
  • Then, add the rice to the water.
  • Cover and simmer on low for 15 minutes. 
  • Turn the heat off and leave the rice covered for an additional 10 minutes.
  • Finally, fluff the rice with a fork and serve.
How to Steam Vegetables Using a Steamer Basket
  • Place about 2 inches of water in a large stock pot and place the steamer basket on top. Make sure the basket doesn’t touch the water.
  • Bring the water to a simmer.
  • Place the cleaned vegetables in the steamer basket and place the lid on tight. 
  • Steam until the vegetables are just fork tender.
  • Remove from basket and season vegetables before serving.
My Favorite Steamed Vegetable Combination
Our family's favorite combination, once again, comes from our favorite takeout restaurant. I use thick pieces of carrot, chunks of cabbage, broccoli, and sliced squash.
You can use any vegetable you enjoy eating steamed. Frozen stir fry mixes make a great add on as well.

Nutrition

Calories: 914kcal | Carbohydrates: 113g | Protein: 71g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 3597mg | Potassium: 1475mg | Fiber: 13g | Sugar: 33g | Vitamin A: 11162IU | Vitamin C: 23mg | Calcium: 172mg | Iron: 7mg