Classic Chicken Teriyaki Don

A classic Chicken Teriyaki Don (Teriyaki Chicken Rice Bowl) relies on authentic Japanese proportions: equal parts soy sauce, sake, and mirin, balanced with a touch of sugar. Juicy, boneless chicken thighs yield the rich flavor and glossy glaze needed to coat every bite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prick skin to render fat evenly. In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves.Pat chicken thighs dry with paper towels. Lightly prick skin-side with a fork (prevents curling and helps fat render). Season lightly with salt.

Step 2

If using skinless chicken thighs, lightly dredge them in cornstarch before searing. The starch forms a light crust that holds onto the glaze effortlessly.

Step 3

Steam or sauté your chosen vegetables (like bok choy, broccoli, or carrots) in a separate skillet with a splash of water or oil until tender-crisp (3–4 minutes). Set aside.

Step 4

Mix all the marinade ingredients together in a bowl until smooth. Add your cut chicken and massage it continuously with your hands for 1–2 minutes until the chicken completely absorbs the liquid and the starch forms a glossy, slightly tacky coating over every piece. Let it rest for 10 minutes.

Step 5

Heat 2 tablespoons of neutral oil in a heavy skillet or wok over medium-high heat until shimmering. Spread the chicken pieces out in a single layer so they aren't piled on top of each other. Let it sear undisturbed for 2 minutes to set that silky, velvet starch crust.

Step 6

Turn heat to medium-low and pour in the sauce mixture.

Step 7

Let it bubble and reduce for 2 to 3 minutes, continuously spooning the glaze over the chicken until thick and glossy.

Step 8

emove chicken, let rest 1 minute, and slice into bite-sized strips.

Step 9

Scoop warm short-grain rice into deep bowls. Arrange sliced chicken and cooked vegetables over the rice.

Step 10

Drizzle remaining glaze from the pan on top, then garnish with green onions and toasted sesame seeds.