Singapore · international Japanese menus
Teriyaki Chicken Rice Bowl with Ginger Glaze
A glossy ginger-soy glaze coats sliced chicken, leaving the rice underneath relatively plain. The lightly dressed rice balances the savoury glaze. Our alcohol-free sauce uses soy, sugar and water for an accessible home cooking version.
Jump to Recipe
Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Japonica is the suggested bowl base. Jasmine is an aromatic long-grain variation to test, with a different mouthfeel.
Ingredients
- 180 g Japonica and water per pack
- 300 g boneless chicken thighs
- 2 tbsp soy sauce, 1 tbsp sugar, 3 tbsp water
- 1 tsp grated ginger
- 1 tbsp oil
- 2 spring onions and 1 tsp sesame
Method
Cook Japonica and keep it covered. Mix soy sauce, sugar, water and ginger until the sugar dissolves.
Dry chicken, heat oil and cook both sides until the thickest part reaches 74°C.
Lower the heat, add the sauce and simmer briefly until it coats the chicken. Turn once and avoid burning the sugar.
Slice chicken across the grain and arrange over rice. Spoon on a little glaze, then add spring onion and sesame.
Chef’s Notes
The glaze thickens quickly near the end. If it becomes sticky before the chicken is coated, loosen it with a spoonful of water rather than adding more soy.
Storage and Cooking Temperatures
Try Rice Samples for Your Menu
Discuss grain specifications and private-label packaging after evaluating your recipe.
Request a Rice Sample