Japanese

Sticky Teriyaki Chicken or Salmon Bowls

This version keeps teriyaki where it belongs: a simple soy, mirin, sake, and sugar glaze that turns shiny in the pan instead of relying on bottled sauce. Chicken thighs or salmon both work well, and the broccoli plus rice make it a full, weeknight-friendly plate.

  • Adapted from Just One Cookbook's Chicken Teriyaki and Teriyaki Salmon plus Kikkoman's teriyaki lessons
  • Primary source justonecookbook.com
30 mins Medium cost Serves 2
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodQuick WeeknightMeal Prep Friendly

At a Glance

Time
30 mins
Serves
2
Cost
Medium
Cuisine
Japanese
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Whisk the tamari, mirin, sake, and sugar in a small bowl until the sugar dissolves. This is the tare, the classic four-ingredient teriyaki sauce.
  2. Cook the rice with 1 1/4 cups water until tender, then steam off the heat for 10 minutes. Steam or blanch the broccoli for 2 to 3 minutes until bright green and crisp-tender.
  3. Pat the chicken or salmon dry and season lightly with salt and pepper. Heat a skillet over medium to medium-high heat with the neutral oil.
  4. For chicken, sear the thighs skin-side down first and cook for 5 to 6 minutes until deeply browned, then flip, cover, and cook 3 to 4 minutes more until the thickest part reaches 165F. For salmon, sear skin-side down for 4 minutes, flip, and cook 1 to 2 minutes more until just shy of your preferred doneness.
  5. Pour the teriyaki sauce into the skillet and simmer it for 30 to 60 seconds, spooning it over the protein until it reduces to a shiny glaze that coats the chicken or salmon. Divide the rice and broccoli between bowls, top with the teriyaki chicken or salmon, and finish with sesame seeds and scallions.

Adaptations

Works As Written
  • Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: The tare is already made with tamari rather than soy sauce, so the dish is naturally gluten-free and dairy-free as written.

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