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One-Pot Teriyaki Chicken Rice

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked **short-grain or medium-grain rice** about 180 g
  • 10 –16 oz boneless skin-on chicken thighs (about 450 g)
  • 2/3 cup water 160 ml
  • 1 teaspoon neutral oil canola or vegetable
  • 1/4 medium onion thinly sliced (optional but recommended)
  • 1 –2 cups vegetables such as broccoli florets, carrots, or frozen peas (optional)
Teriyaki Sauce (Homemade)
  • 2 tablespoons soy sauce regular, not low-sodium for best flavor
  • 1 tablespoon mirin or substitute: 1 tbsp dry sherry + 1/2 tsp sugar
  • 1 tablespoon sugar white or light brown
  • 1 tablespoon honey optional, adds shine and mild sweetness
  • 2 tablespoons water
For Serving (Optional)
  • Sesame seeds
  • Sliced green onions
  • Soft-boiled or fried egg

Method
 

Step 1: Rinse and Measure the Rice
  1. Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and prevents gummy rice.
  2. Add the rinsed rice to your pot or rice cooker. Pour in **2/3 cup water**, slightly less than usual to account for the teriyaki sauce.
Step 2: Make the Teriyaki Sauce
  1. In a small bowl, stir together soy sauce, mirin, sugar, honey, and water. Set aside.
Step 3: Brown the Chicken
  1. Heat 1 teaspoon oil in a skillet or directly in your rice cooker insert if stovetop-safe. Place chicken thighs **skin-side down** over medium heat.
  2. Cook 4–5 minutes until the skin is golden. Flip and cook another 2 minutes. Chicken does not need to be fully cooked at this stage.
Step 4: Assemble the One-Pot Rice
  1. Lay the browned chicken thighs on top of the uncooked rice. Spoon the teriyaki sauce evenly over the chicken and rice.
  2. Scatter onion slices and firm vegetables around the chicken.
Step 5: Cook
  1. Rice Cooker:** Use the regular “white rice” setting.
  2. Stovetop:** Cover, bring to a gentle simmer, then reduce to low and cook for 15–18 minutes. Do not open the lid.
  3. After cooking, turn off the heat and let the pot rest covered for 5 minutes.
Step 6: Finish and Serve
  1. Transfer the cooked chicken to a cutting board and slice it across the grain (or slice directly in the pot if you prefer). Gently fluff the rice, mixing in any sauce pooled at the bottom, then return the sliced chicken to the pot. Finish with sesame seeds and sliced green onions before serving.

Notes

Always reduce the rice water slightly when cooking rice with sauce.
Chicken thighs are forgiving and stay juicy even if slightly overcooked.
If your rice cooker runs hot, check doneness early to avoid crispy bottom rice.
For deeper color, you can add 1/2 teaspoon dark soy sauce if you have it. Note: dark soy (老抽) is not stocked in every U.S. supermarket. If you can’t find it, substitute with 1/4 teaspoon molasses, a small dash of Worcestershire sauce, or a tiny pinch (1/8 tsp) of balsamic vinegar.