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Chicken Teriyaki Rice Bowls (Teriyaki Donburi)

4 Servings

35 minutes

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Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. Meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar. In this recipe, our adaptation of one taught to us by Japanese food authority Elizabeth Andoh, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also throw together a simple cabbage slaw.




Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking.

35 minutes


  • 4

    tablespoons sake, divided

  • 4

    tablespoons plus 1 teaspoon soy sauce, divided


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Serena S.
May 13, 2023
Sooooo good
Perfect combination of sesame, sweet, crunchy. Love!
Catherine D.
November 17, 2022
Delicious! Added to my regular rotation!
This is a major hit and has become a once or twice monthly staple. We have a gluten and corn allergy in the house, so I use coconut aminos in place of the soy sauce and arrowroot in place of the cornstarch (though slightly less than the recipe calls for as arrowroot can be a bit gummier than cornstarch). I usually pair it with some quickly blanched or stir fried veggies and whatever rice I have on hand (or quinoa if it's already made). I top it off with some toasted slivered almonds and a chiffonade of mint and basil. The leftovers are great the next day for lunch (and there's usually a bit of a scuffle as to who will claim them).
Ashley B.
November 6, 2022
Great for a weeknight
This was flavorful and easy. I will definitely make it again and make some fun variations.
Dawn S.

Spectacular dish for a Tuesday night we were searching for more.

Sarah S.

Great recipe. Next time I will cut the soy sauce in half.

Lori B.

Family says next time I should double the recipe. They were disappointed that there were no leftovers.

Julie M.

This was such a hit - even with the picky eaters. Heeded the advice and doubled the recipe and it still all disappeared.

P K.

Most restaurant chicken teriyaki are served over plain shredded cabbage. Why? Both chicken and cabbage from this recipe are so delicious!

Andrew F.

Absolutely a big hit in my household! Even my special needs son with a very limited interest in foods other than chicken nuggets and fries list loved it! Thank you, thank you!!

Jeri M.

This was perfect! I've been doing teriyaki wrong my whole life. Thanks for the great recipe!

Bernie W.

This was an awesome dish, I did cut back on the chicken as I had some trumpet mushrooms and frozen edamame to add. I microwaved the mushrooms to remove some moisture and then added them with the chicken. The mushroom water I added to the soy-ginger sauce. Topped it off with some togarashi powder which added some heat.

Garrett M.

I have tried several different teriyaki recipes, and this one stands above them all...also, it's extremely simple with few ingredients. For those of you who have gluten allergies, this is a perfect teriyaki. Simply substitute the soy sauce 1:1 with Tamari.

Mary Beth E.

Good!! No real changes except to use red cabbage.

Theresa L.

Tasty and easy, especially if you prep in advance. Definitely double the cabbage and scallions.

George G.

A real masterclass in flavor balance, simplicity, and pure joy of food. It is very fun and relaxing to make, and is a powerhouse of flavor along with being a balanced meal. This is our kids' favorite meal (and one of ours too), and makes a regular appearance multiple times each month! Thank you!

Diana L.

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