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teriyaki chicken and rice bowl Sweet Savant America's best food bloggers

Teriyaki Chicken and Rice Bowl

Demetra Overton
Prep Time 40 mins
Cook Time 8 mins
Total Time 48 mins
Servings 4 servings


  • 1/4 cup of soy sauce
  • 1/4 cup mirin Japanese wine or Shaoxing wine (Chinese wine)
  • 1/4 brown sugar
  • 1/2 cup apple juice
  • 1 teaspoon of fresh chopped ginger
  • 2 cloves of garlic chopped
  • 1 teaspoon red chili flakes optional
  • 2 pounds of boneless skinless chicken thighs
  • 1 teaspoon vegetable oil
  • 4 cups of cooked white or brown rice
  • Kimchi
  • grilled vegetables
  • sliced cucumbers
  • shredded cabbage and carrot slaw made with 2 cups of pre-shredded slaw mix 2 tablespoons of rice vinegar or apple cider vinegar and 1 tablespoon of granulated white sugar


  • Place chicken thighs in a zip top bag
  • Add soy sauce, mirin or Shaoxing wine, brown sugar, apple juice, garlic, ginger and red pepper flakes to the chicken
  • Squeeze excess air from the bag and seal. Massage the bag so the chicken will combine with the marinade
  • Let sit at room temperature for 30 minutes or refrigerate for 2-3 hours
  • Drain the marinade and remove excess with a paper towel
  • Rub the chicken with 1 teaspoon of oil and grill or saute the chicken 3-4 minutes per side
  • Serve the grilled chicken on top of hot rice and add kimchi, cucumbers, cabbage or whatever you like to your bowl