Photo: TechnoKittyCat · CC0 · Wikimedia Commons

Sliced charred teriyaki chicken over white rice with zucchini, broccoli and carrots in a red bowl, topped with nori and a cherry tomato. — Photo: TechnoKittyCat · CC0 · Wikimedia Commons

Japanese · Lunch · Dinner

Teriyaki Chicken Bowl

Name: Teriyaki Chicken Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Japanese
Ingredients: 1 cup brown rice; 2 cups water (for rice); 600 g (about 6 thighs) boneless skinless chicken thighs, trimmed of visible fat; 1/4 cup reduced-sodium soy sauce; 2 tbsp mirin; 1 tbsp honey; 1 tbsp rice vinegar; 2 cloves garlic, finely grated; 1 tbsp fresh ginger, finely grated; 2 tsp cornstarch; 1/4 cup water (for glaze); 1 tsp canola oil; 3 cups broccoli florets; 2 medium carrots, sliced into thin coins; 1 cup shelled edamame, frozen; 2 stalks spring onions, thinly sliced; 1 tbsp sesame seeds

照り焼きチキン丼 (Teriyaki Chikin Don)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Juicy grilled chicken thighs brushed with a glossy homemade honey-soy teriyaki glaze and served over nutty brown rice with steamed broccoli, carrots and edamame. A lighter take on the takeaway favourite that is filling and full of flavour.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Easy
Dairy Free
High protein

25%

Per serving493kcal25% of a 2,000 kcal day

42gProtein

55gCarbs

11gFat

7gFiber

Calories come from: Carbs 45% · Fat 20% · Protein 35%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

1 cup190 gbrown rice
2 cups475 gwater (for rice)
600 g (about 6 thighs)boneless skinless chicken thighs, trimmed of visible fat
1/4 cup64 greduced-sodium soy sauce
2 tbsp36 gmirin
1 tbsp21 ghoney
1 tbsp15 grice vinegar
2 cloves6 ggarlic, finely grated
1 tbsp6 gfresh ginger, finely grated
2 tsp5 gcornstarch
1/4 cup60 gwater (for glaze)
1 tsp5 gcanola oil
3 cups300 gbroccoli florets
2 medium120 gcarrots, sliced into thin coins
1 cup150 gshelled edamame, frozen
2 stalks30 gspring onions, thinly sliced
1 tbsp9 gsesame seeds (optional)

Steps

1
Rinse the brown rice in a sieve until the water runs mostly clear.
2
Put the rice and 2 cups of water in a saucepan, bring to a boil, then cover and simmer on low for 40 minutes.
3
Take the rice off the heat and let it steam, still covered, for 5 minutes before fluffing with a fork.
4
While the rice cooks, whisk the soy sauce, mirin, honey, rice vinegar, garlic and ginger together in a small bowl.
5
Pour 3 tablespoons of the sauce over the chicken in a separate bowl, toss to coat and leave to marinate for 15 minutes.
6
Stir the cornstarch into the 1/4 cup of water, add it to the remaining sauce in a small pan and simmer, stirring, for 2-3 minutes until thick and glossy. Set the glaze aside.
7
Heat a grill pan or outdoor grill over medium-high heat and brush the grates lightly with the canola oil.
8
Lift the chicken from the marinade, discard the used marinade, and grill the thighs for 5-6 minutes per side until they reach 74 °C / 165 °F in the thickest part.
9
Brush the chicken with a spoonful of glaze in the last minute of cooking, then rest it for 5 minutes and slice.
10
Steam the broccoli, carrots and edamame for 5-6 minutes until tender-crisp.
11
Divide the rice among four bowls and top with the vegetables and sliced chicken.
12
Drizzle over the remaining glaze and finish with spring onions and sesame seeds.

Swaps, storage and make-ahead

Swaps

Use extra-firm tofu, pressed and cubed, instead of chicken, and swap the honey for maple syrup to make the bowl vegan.
For a gluten-free bowl, replace the soy sauce with tamari labelled gluten-free and choose a mirin labelled gluten-free.
Swap the brown rice for white jasmine rice if you want it ready faster, using about 1 1/2 cups of water and simmering for about 15 minutes instead of 40.
Use sliced zucchini or snap peas in place of the edamame if you can't find it or want a lighter vegetable mix.

Storage

Refrigerate leftover chicken, rice and vegetables in airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Cool rice quickly and reheat it only once; the cooked chicken can be frozen for up to 2 months, but the steamed vegetables are best not frozen.

Make ahead

Whisk the sauce up to 3 days ahead, set aside 3 tablespoons for the marinade, then simmer the rest into the glaze and keep both covered in the fridge. Cook the rice a day ahead, cooling it quickly before chilling. Grill the chicken shortly before serving for the juiciest results.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Teriyaki Chicken Bowl in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: GlutenSoySesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (521 g)	Per 100 g
Calories	493 kcal	95 kcal
Protein	41.5 g	8 g
Carbohydrates	55 g	10.6 g
of which sugars	8.5 g	1.6 g
Fiber	6.7 g	1.3 g
Fat	11 g	2.1 g
of which saturated	2.1 g	0.4 g
Sodium	776 mg	149 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.