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Teriyaki chicken rice bowl recipe

Teriyaki Chicken Rice Bowl

A delicious teriyaki chicken bowl requires fresh and soft chicken meat, full of gravy, chicken skin fried to a golden brown, and the sauce is glittering under the light. The sauce is rich enough to mix most of the rice making it overwet. The sauce tastes moderately sweet, and it is not too salty. The side dishes can choose to be vegetables or anything you like.
Prep Time 2 hrs
Cook Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 460 kcal


  • 1 pc Chicken leg
  • 50 g Onion
  • 10 g Ginger
  • 50 g Broccoli
  • 20 g Carrot
  • 2 bowls Rice
  • 30 ml Soy Sauce
  • 10 ml Dark Soy sauce
  • 30 ml Oyster Sauce
  • 30 ml Cooking wine
  • 15 ml Honey
  • 50 ml Water
  • 2 g Salt


  • Prepare and wash the chicken legs, prepare the onions and ginger
  • Remove the bones of the chicken legs
  • Prepare a teriyaki sauce: soy sauce, dark soy sauce, oyster sauce, cooking wine, honey, water, then mix well. Pour the sauce into the chicken legs
  • Add salt
  • Blend or chop the onions and ginger.
  • Put the onion and ginger in the chicken leg, grab and marinate for 1 hour.
  • Add cooking oil to the pot and add marinated chicken legs
  • The water is also added to the pot, both sides are cooked and cut into strips.
  • Broccoli is chopped to small pieces, sliced ​​carrots, cook with boil water
  • Add chicken leg, broccoli, carrots to the rice dish
Keyword Teriyaki Chicken, Teriyaki Chicken Bowl, Teriyaki Chicken Rice Bowl