Chicken Teriyaki Donburi (Teriyaki Chicken Rice Bowls)
Juicy seared chicken thighs glazed in sticky teriyaki sauce, piled over fluffy rice with crisp broccoli.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve under cold water until it runs almost clear. Put it in a pan with the water, bring to the boil, cover, then turn the heat to its lowest and cook for 12 minutes. Take off the heat and leave covered for 10 minutes.
22 min - 2
Cut the chicken thighs into 3 cm pieces. Heat the oil in a large frying pan over a high heat and fry the chicken for 6 minutes, turning, until golden on all sides.
6 min - 3
Add the broccoli and 3 tbsp water to the pan, cover and steam for 3 minutes.
3 min - 4
Pour in your ready made teriyaki sauce (see the base recipe). Bubble for 2 to 3 minutes, turning the chicken, until the sauce is thick and clinging and the chicken is cooked through with no pink inside.
2 min 30 s - 5
Fluff the rice with a fork and divide between 4 bowls. Spoon the chicken, broccoli and any glaze from the pan on top.
- 6
Scatter over the spring onions and sesame seeds and serve straight away.
Tips
- Thighs stay juicy and forgive a minute or two of extra cooking. If you use chicken breast, slice it thinly and cook for 4 to 5 minutes.
- Add the teriyaki sauce only at the end. The sugar in it catches and burns if it sits in a hot pan too long.
- Sushi rice is sticky and holds a glaze well. Basmati works if you prefer, but cook it by the packet.
Storing and freezing
Keeps 2 days in the fridge in a covered box. Cool within 1 hour, and reheat until steaming hot all the way through. Reheat the rice only once.
Questions
Can I use chicken breast instead of thighs?
Yes. Slice it into thin strips so it cooks in 4 to 5 minutes, and take it out as soon as there is no pink inside. Breast dries out faster, so add the sauce right at the end.
Is this gluten free?
Yes, when you use the gluten free teriyaki sauce from the base recipe, made with tamari. Check the label of your sushi rice and sesame seeds if you are strictly coeliac.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.