A flavorful and visually appealing dish, this Homemade Chicken Teriyaki Plate brings together the best of Japanese-inspired comfort food. Juicy grilled chicken thighs are coated in a glossy, homemade teriyaki glaze and served with fluffy jasmine rice, crispy veggie spring rolls, a fresh side salad with creamy sesame dressing, and a dipping dish of extra sauce. With its combination of textures, colors, and sweet-savory flavors, this complete plate offers a well-rounded and satisfying meal experience.
Why You’ll Love This Recipe
This recipe captures the essence of a well-balanced Japanese-style plate—homemade, customizable, and packed with bold flavors. The teriyaki sauce is made from scratch, delivering an ideal balance of salty, sweet, and umami. Juicy chicken thighs absorb the glaze beautifully while remaining tender inside. The pairing of crisp spring rolls and a refreshing salad elevates the meal with texture and freshness, while the simple rice acts as the perfect base to soak up all the delicious flavors. Whether for weeknight dinner or meal prepping, this teriyaki plate is both practical and indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Teriyaki Chicken:
- boneless, skinless chicken thighs
- soy sauce
- mirin
- sake (or substitute water)
- brown sugar
- honey
- sesame oil
- garlic, minced
- ginger, grated
- cornstarch + water (for slurry)
- sesame seeds (for garnish)
For the Plate Components:
- cooked jasmine or sushi rice
- rice vinegar (optional, for flavoring the rice)
- veggie spring rolls (fried or baked)
- mixed salad greens (romaine, cabbage, carrots, etc.)
- creamy sesame or miso dressing
- green onion, thinly sliced
- soy dipping sauce or extra teriyaki
Directions
- Prepare the Teriyaki Sauce:
In a saucepan over medium heat, combine soy sauce, mirin, sake (or water), brown sugar, honey, sesame oil, garlic, and ginger. Simmer for 5 minutes to allow flavors to develop. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and set aside. - Cook the Chicken:
Preheat a grill or skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the surface is golden and slightly charred. Brush generously with the teriyaki sauce during the final minutes of cooking, allowing it to caramelize slightly. Slice the chicken into strips for serving. - Assemble the Plate:
Mold the cooked rice into neat shapes using a bowl or ring mold and top with green onion curls. Fry or bake the veggie spring rolls until golden and crisp. Toss the salad greens with sesame or miso dressing. - Serve:
Arrange the sliced teriyaki chicken, rice, spring rolls, and salad on individual plates. Add a small dish of leftover teriyaki sauce or soy sauce for dipping.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per serving: 510 kcal
Variations
- Protein Swap: Substitute chicken with tofu, shrimp, or salmon for variety.
- Spicy Teriyaki: Add a touch of chili paste or sriracha to the teriyaki sauce for a spicy twist.
- Grain Options: Serve with brown rice or quinoa for a heartier, whole-grain base.
- Low-Sugar Option: Reduce the brown sugar and honey or use a sugar substitute in the sauce.
- Extra Veggies: Add steamed broccoli, edamame, or pickled vegetables for additional texture and nutrition.
Storage/Reheating
Store leftover teriyaki chicken and rice in an airtight container in the refrigerator for up to 3 days. Spring rolls are best enjoyed fresh, but can be reheated in the oven or air fryer to restore crispness. Reheat chicken and rice gently in the microwave or on the stovetop. The sauce may thicken when chilled—reheat with a small splash of water if needed to loosen it.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their juiciness. If using breast, be careful not to overcook.
What is mirin and can I substitute it?
Mirin is a sweet Japanese rice wine used for cooking. You can substitute with a mixture of rice vinegar and extra sugar if unavailable.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be made up to 5 days in advance and stored in the refrigerator in a sealed container.
How do I get a nice caramelized glaze on the chicken?
Brush the sauce on during the last few minutes of cooking and allow it to bubble and slightly thicken on the surface of the meat.
Can I bake the chicken instead?
Yes, you can bake the chicken at 400°F (200°C) for 25–30 minutes, brushing with sauce halfway through and again before finishing.
Are the spring rolls homemade?
You may use store-bought veggie spring rolls for convenience or prepare them from scratch using your preferred filling.
Is the salad necessary?
The salad adds freshness and balances the richness of the meal, but it can be replaced with steamed vegetables or a light slaw.
Can I use bottled teriyaki sauce?
Homemade is recommended for best flavor and control over ingredients, but bottled sauce can be used in a pinch.
What type of rice is best for this recipe?
Jasmine or sushi rice works best due to their texture and ability to hold shape when plated.
Can I make this meal vegetarian?
Yes, use tofu or plant-based chicken, and serve with vegetarian spring rolls and vegetable-based dipping sauces.
Conclusion
The Homemade Chicken Teriyaki Plate is a vibrant, flavorful meal that showcases a variety of textures and flavors, all made from scratch with fresh ingredients. From the sweet-savory glazed chicken to the crisp spring rolls and refreshing salad, each element complements the others beautifully. Whether served for a family dinner or weekend meal prep, this dish delivers the warmth and satisfaction of a restaurant-quality meal in the comfort of your home.
Print
Homemade Chicken Teriyaki Plate
- Total Time: 40 minutes
- Yield: 4 servings
Description
Enjoy a vibrant and satisfying Homemade Chicken Teriyaki Plate featuring juicy grilled chicken glazed in a rich, glossy teriyaki sauce, served with fluffy white rice, crispy veggie spring rolls, and a fresh salad drizzled with creamy sesame dressing. A perfect Asian-inspired comfort meal full of flavor and color.
Ingredients
For the Teriyaki Chicken:
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1 1/2 lbs boneless, skinless chicken thighs
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1/4 cup soy sauce
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2 tbsp mirin
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2 tbsp sake (or substitute with water)
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2 tbsp brown sugar
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1 tbsp honey
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tsp ginger, grated
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1 tbsp cornstarch + 1 tbsp water (for slurry)
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1 tbsp sesame seeds (for garnish)
For the Plate Components:
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2 cups cooked jasmine or sushi rice
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1 tbsp rice vinegar (optional)
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4 veggie spring rolls, fried or baked
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Mixed salad greens (romaine, cabbage, carrots, etc.)
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Creamy sesame or miso dressing
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Green onion, thinly sliced for garnish
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Soy dipping sauce or extra teriyaki for serving
Instructions
Make the Teriyaki Sauce:
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Combine soy sauce, mirin, sake, brown sugar, honey, sesame oil, garlic, and ginger in a small saucepan.
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Simmer over medium heat for about 5 minutes.
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Stir in cornstarch slurry and cook until sauce thickens to a glaze consistency. Remove from heat and set aside.
Cook the Chicken:
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Grill or pan-sear chicken thighs over medium-high heat for 5–6 minutes per side, or until cooked through and nicely charred.
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Brush chicken with teriyaki sauce and cook for 1 more minute to caramelize.
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Slice into strips for serving.
Prepare the Plate Components:
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Cook rice and optionally mix in rice vinegar for extra flavor. Mold into a neat dome or use a ring mold.
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Fry or bake veggie spring rolls until golden and crispy.
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Toss salad greens and serve with creamy sesame or miso dressing.
Assemble the Plate:
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Arrange sliced teriyaki chicken beside the molded rice.
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Add spring rolls and a portion of salad.
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Garnish rice with green onion curls and chicken with sesame seeds.
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Serve with extra sauce for dipping.
Notes
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Chicken thighs remain juicy and flavorful, but chicken breast can be substituted.
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The sauce can be made ahead and stored in the fridge for up to a week.
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Add pickled vegetables or steamed edamame for a fuller bento experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling / Pan-searing
- Cuisine: Japanese-inspired
