Perfectly balanced sweet-savory teriyaki flavor!|Chicken stayed juicy, sauce caramelized beautifully!|Easier than takeout, tastes more authentic!|My picky toddler requested seconds!|Teriyaki glaze worth licking the plate!|Meal prep lifesaver for busy weeks!|Restaurant quality at quarter the price!|Vegetables retained perfect crunch throughout!

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Wagamama

Chicken Teriyaki Donburi Recipe

Master how to make authentic Chicken Teriyaki Donburi at home with this quick and easy recipe. Juicy chicken pieces glazed in homemade teriyaki sauce served over steaming rice creates a restaurant-quality Japanese rice bowl in under 30 minutes.

Prep

15 mins

Cook

25 mins

Serve

Kcal

650

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g boneless chicken thighs, cut into bite-sized pieces</li><li class="ingredients-single-item">120ml teriyaki sauce (or 80ml soy sauce, 40ml mirin, 2 tbsp brown sugar, 1 tsp grated ginger)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">300g Japanese short-grain rice</li><li class="ingredients-single-item">400ml water (for cooking rice)</li><li class="ingredients-single-item">1 large onion, thinly sliced</li><li class="ingredients-single-item">2 carrots, julienned</li><li class="ingredients-single-item">100g shiitake mushrooms, sliced (or button mushrooms)</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">2 tsp cornstarch (mixed with 2 tbsp cold water)</li><li class="ingredients-single-item">1 tsp sesame oil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Rinse the rice thoroughly under cold water until the water runs clear. Place in a saucepan with 400ml water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While the rice is cooking, prepare your teriyaki sauce if making from scratch. Combine soy sauce, mirin, brown sugar, and grated ginger in a small bowl and mix until sugar dissolves. Skip this step if using ready-made teriyaki sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In the same pan, add the remaining tablespoon of oil. Add the sliced onions and cook for 2-3 minutes until they begin to soften. Add the carrots and mushrooms and continue to stir-fry for another 3-4 minutes until the vegetables are tender yet still have some bite.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Return the chicken to the pan with the vegetables. Pour in the teriyaki sauce and bring to a simmer. Cook for 2 minutes, allowing the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Stir the cornstarch mixture to ensure it's well combined, then slowly pour it into the pan while stirring continuously. Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat and drizzle with sesame oil.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Divide the cooked rice between four bowls. Spoon the chicken teriyaki mixture over the rice, making sure to include plenty of sauce. Garnish with sliced spring onions and sprinkle with sesame seeds. Serve immediately while still hot for that authentic Wagamama experience.</li></ol>

FAQ for

Chicken Teriyaki Donburi Recipe

What ingredients are used in Chicken Teriyaki from Wagamama?

Wagamama's Chicken Teriyaki uses boneless chicken thighs, teriyaki sauce (or soy sauce, mirin, brown sugar, ginger), vegetable oil, Japanese short-grain rice, onion, carrots, shiitake mushrooms, spring onions, sesame seeds, cornstarch, and sesame oil.

How to cook Chicken Teriyaki from Wagamama at home?

Learn how to cook Chicken Teriyaki from Wagamama by first preparing Japanese rice, then stir-frying bite-sized chicken pieces until golden. Cook vegetables separately, combine everything with homemade or store-bought teriyaki sauce, thicken with cornstarch, and finish with sesame oil. Serve over rice with spring onions and sesame seeds.

What's the secret to getting an authentic glossy teriyaki sauce like Japanese restaurants serve?

The glossy finish in authentic teriyaki sauce comes from the cornstarch slurry and proper reduction. Always mix cornstarch with cold water first, add it gradually while stirring continuously, and simmer until the sauce coats the back of a spoon for that restaurant-quality shine.

Can I make teriyaki sauce ahead of time for quick weeknight Japanese meals?

Yes! Homemade teriyaki sauce keeps well in an airtight container in the fridge for up to two weeks. Make a larger batch by doubling the soy sauce, mirin, brown sugar and ginger quantities. This makes Japanese-inspired meals much quicker to prepare on busy evenings.

What's the difference between Japanese short-grain rice and other rice varieties for this dish?

Japanese short-grain rice is stickier and more glutinous than long-grain varieties, making it perfect for Asian dishes. It holds together better, absorbs sauce beautifully, and provides the authentic texture essential to Japanese cuisine. Don't substitute with basmati or jasmine rice.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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      "@type": "HowToStep",
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      "@type": "HowToStep",
      "name": "Thicken sauce",
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      "@type": "HowToStep",
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    {
      "@type": "Review",
      "author": "Lukas Schmidt",
      "datePublished": "2024-05-05",
      "reviewBody": "My family absolutely loved this dish. The instructions were easy to follow and the result was a delicious restaurant-quality meal. The chicken was tender and the sauce was perfect!",
      "name": "Restaurant Quality at Home",
      "reviewRating": {
        "@type": "Rating",
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    },
    {
      "@type": "Review",
      "author": "Sophia Patel",
      "datePublished": "2024-04-28",
      "reviewBody": "I've been looking for a good teriyaki recipe and this one is fantastic. The cornstarch trick gives the sauce that glossy restaurant look. Will definitely be making this again!",
      "name": "Perfect Teriyaki",
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Wagamama

Chicken Teriyaki Donburi Recipe

Master how to make authentic Chicken Teriyaki Donburi at home with this quick and easy recipe. Juicy chicken pieces glazed in homemade teriyaki sauce served over steaming rice creates a restaurant-quality Japanese rice bowl in under 30 minutes.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chicken Teriyaki from Wagamama?

How to cook Chicken Teriyaki from Wagamama at home?

What's the secret to getting an authentic glossy teriyaki sauce like Japanese restaurants serve?

Can I make teriyaki sauce ahead of time for quick weeknight Japanese meals?

What's the difference between Japanese short-grain rice and other rice varieties for this dish?