Chicken Teriyaki Bowl

"The perfect meal to whip up when you need something quick and easy. I’ve used chicken thighs without skin today, but I usually go with skin on as I love it when you can get a crispy skin covered in that lovely, sticky, sweet teriyaki sauce.. yum!"
-- @yummy_umami

A Note from Feedfeed

This simple recipe for crispy chicken thighs coated in a sweet Teriyaki glaze is just the ticket for your next lunch bowl.

Jump to Section
  • Recipe Card
Serves or Makes: 2 servings

Recipe Card


  • 4 chicken thighs
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar


  • Step 1

    Fry chicken thighs skin side down in a pan on medium low heat until crispy. Flip and cook a few minutes more until cooked through. Set aside on a lined plate.

  • Step 2

    Combine the soy sauce, mirin, sake and sugar in a bowl, then pour into the same saucepan that the chicken was cooked in.

  • Step 3

    Let the sauce simmer for a minute and then add the chicken back into the sauce to infuse it with the flavor.

  • Step 4

    Once the sauce boils down into a glossy thick consistency, remove from heat and remove chicken from the sauce.

  • Step 5

    Slice the chicken and serve on top of rice with teriyaki sauce poured on top. Garnish with spring onions and sesame seeds.