Chicken Teriyaki Rice Bowl

  • Rating:


  • Sauce:
  • 1 cup light soy sauce
  • 2 cups dark soy sauce
  • 1 cup water
  • 2 cups pineapple juice
  • 2 tablespoons garlic, finely chopped
  • 4 tablespoons ginger, finely chopped
  • 1 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons cool water
  • Chicken:
  • 1 cup soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 pounds boneless, skinless chicken thighs or breasts (or 6 6-ounce half
  • breasts)
  • Rice:
  • 1 1/2 cups Japanese or jasmine rice
  • 3 cups boiling water
  • 1 teaspoon salt


For sauce: Bring light and dark soy sauces, water, pineapple juice, garlic and ginger to simmer (do not boil). Add sugar and return to simmer. Mix cornstarch and water. Add cornstarch mixture to sauce, return once more to simmer. Simmer 2 minutes and strain. (Sauce can be made up to 2 days in advance and can be multiplied for larger uses.)

For chicken: Mix 1 cup soy sauce, garlic and ginger and pour over chicken in bowl or zipper bag. Marinate in refrigerator 1-2 hours, then grill or broil 4-6 minutes on each side until chicken is cooked, basting with soy-pineapple sauce frequently. Cut into 1-inch pieces.

For rice: If using Japanese rice, rinse for 2 minutes in colander. Add salt to boiling water. Add rice, stir, then cover and simmer 20 to 25 minutes, just until water is absorbed. (Or follow rice cooker directions for 6 servings.)

To assemble: Place one-sixth of hot rice in bowl or plate. Top with chicken and some of heated sauce. Serve with fresh (uncooked) scallions, bean sprouts, pickled vegetables or sesame seeds, or blanched (quickly cooked and cooled) broccoli, carrots, bok choy, Napa cabbage or seaweed. Enjoy with your favorite hot sauce.