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
