Name: How to Make Chicken Teriyaki Don (Japanese Chicken Rice Bowl Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Japanese
Ingredients: 200g~ steamed rice; 300g chicken thigh (boneless); 2 Tbsp soy sauce; 2 Tbsp mirin; 2 Tbsp cooking sake; 1 Tbsp sugar; Chopped green onion (if you prefer)

How to Make Chicken Teriyaki Don (Japanese Chicken Rice Bowl Recipe)

Under 15 Minutes Single Serving Easy Chicken Teriyaki Dinner for One

Teriyaki is a distinct Japanese sauce primarily made with soy sauce, complemented by the sweetness of sugar, mirin, and the umami of sake or cooking sake.

The name "teriyaki" refers to the caramelization of sugar, which gives the sauce its signature glossy shine. Key ingredients like soy sauce, mirin (sweet rice wine), sake, and sugar combine to create a balanced, savory-sweet flavor.

Chicken teriyaki, typically made with tender chicken thighs, is the most popular variation. The sauce perfectly coats the juicy chicken, offering a harmonious blend of savory, sweet, and smoky flavors that pairs wonderfully with steamed rice.

The teriyaki method is closely tied to Japanese cuisine, as it highlights soy sauce—one of Japan’s most iconic and traditional ingredients. It's a true staple in Japanese cooking.

You need only 15 minutes to make it. As the main dish, it pairs perfectly with miso soup, Japanese pickles, and a salad or some grilled vegetables. It also makes an excellent main dish for obento.

If you’re making obento with chicken teriyaki as the centerpiece, I recommend adding Japanese omelette (tamagoyaki), Japanese braised burdock root (kinpira gobo), and Japanese braised lotus root (kinpira renkon) as side dishes.

If you haven’t tried it yet, now’s the perfect time to enjoy teriyaki! Once you taste it, you’ll understand why it’s such a beloved dish!

Overview

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Total servings: 1

Difficulty: Easy

Ingredients

200g~ steamed rice
300g chicken thigh (boneless)
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp cooking sake
1 Tbsp sugar
Chopped green onion (if you prefer)

Expert's Tip

Teriyaki sauce brings authentic Japanese flavor to your home, but mixing four seasonings can be a hassle when you're short on time. That's where ready-made teriyaki sauce comes in. Simply drizzle it over grilled meats or vegetables to elevate your dishes, or use it to make a tasty teriyaki burger.

Instructions

1) Gather the Ingredients

Collect all the necessary ingredients for the recipe: steamed rice, chicken thigh (boneless), soy sauce, mirin, cooking sake, sugar, and chopped green onion (optional).

2) Mix the Teriyaki Sauce Seasonings

In a small bowl, combine soy sauce, mirin, cooking sake, and sugar. Stir until the ingredients are well-mixed.

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3) Prepare the Chicken Thigh

Place the chicken thigh, skin side down, on the cutting board and remove any excess white fat, as shown in the picture. Be careful not to remove the skin, as it helps prevent the chicken from becoming stiff and shrinking while pan-frying.

If there are thicker parts, make a cut to help the chicken cook evenly. Then, flip the chicken thigh over and prick the skin with a fork or bamboo skewer. This will help prevent the skin from shrinking during cooking and allow excess fat to be released while pan-frying.

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4) Pan-fry the Chicken Thigh

Heat a frying pan over medium-high heat. Once hot, reduce the heat to medium and add the chicken thigh, skin side down. Press gently with a spatula for even cooking.

Cook for 3-4 minutes, remove excess oil with a paper towel, then flip and cook for another 3-4 minutes until the chicken is 80% cooked.

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5) Add the Teriyaki Sauce

Reduce the heat and add the prepared teriyaki sauce to the pan. Spoon the sauce over the chicken as it thickens, ensuring the chicken cooks through and absorbs the flavor.

6) Cut the Chicken Teriyaki

Once the chicken is cooked, remove it from the pan and slice it into bite-sized pieces.

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7) Serve and Enjoy!

Serve the steamed rice in a donburi bowl, placing the sliced chicken teriyaki on top. Drizzle the remaining teriyaki sauce from the pan over the chicken and garnish with chopped green onions, if desired!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya