Chicken Teriyaki Donburi

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This classic Chicken Teriyaki Donburi features tender chicken thighs glazed in a sweet and savory teriyaki sauce, served over steamed rice with pickled vegetables. It's a satisfying one-bowl meal that comes together in under 45 minutes.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 5 gFiber
• 8 gSugar
• 32 gProtein
• 680 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Chicken Teriyaki

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

For the Donburi Bowls

• 3 cups Japanese short-grain rice, cooked
• 1 cup shredded napa cabbage
• 1 medium carrot, julienned
• 4 tbsp pickled red ginger (beni shoga)
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Teriyaki Glaze

• 2 tbsp reserved marinade
• 1 tbsp honey
• 1 tsp cornstarch dissolved in 2 tbsp water

Directions

1. Pat chicken thighs dry with paper towels and cut into 1-inch pieces for even cooking.
2. Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a bowl. Add chicken pieces and marinate for 15 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Remove chicken from marinade, reserving 2 tablespoons of the liquid. Cook chicken pieces in the skillet for 4-5 minutes per side until golden and cooked through.
5. Add reserved marinade, honey, and cornstarch mixture to the skillet. Cook 2-3 minutes, stirring, until sauce thickens and coats the chicken.
6. Divide cooked rice among 4 deep bowls. Arrange shredded cabbage and julienned carrots alongside the chicken.
7. Top each bowl with teriyaki chicken, a spoonful of pickled ginger, and sliced green onions.
8. Sprinkle sesame seeds over each bowl and serve immediately while hot.

Cook’s Notes

• Don't overcrowd the skillet when cooking chicken—work in batches if needed for the best browning.
• Mirin adds sweetness and shine; you can substitute with additional sake and a pinch of sugar if unavailable.
• For extra caramelization, let the chicken sit undisturbed in the pan for 2 minutes before flipping.
• Serve with a soft-boiled egg (ajitsuke tamago) on top for an authentic touch.
• Leftover teriyaki chicken keeps refrigerated for up to 3 days.