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Teriyaki chicken donburi with chopsticks and sesame seeds

Teriyaki Chicken Donburi

  • Author: caroline
  • Total Time: 35 minutes
  • Yield: 2 1x


Combining tender chicken with a sweet and sticky sauce and fluffy sushi rice. This Teriyaki Chicken Donburi is a nutritious and flavoursome dish.

The default recipe serves 2


  • 150g / 2/3 cup sushi rice (see note 1)
  • 1 tbsp olive oil
  • 2 medium chicken breasts (around 120g/4.5oz each), chopped into small pieces (see note 2)
  • 1/2 medium red onion, sliced
  • 2 tsp cornflour/cornstarch, mixed with 2 tbsp cold water
  • 80g / 2.8oz broccoli florets, cut into small pieces
  • 1/2 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/2 carrot, sliced julienne
  • 1 spring onion/scallion, sliced thinly
  • 1 tsp sesame seeds, toasted

For the Teriyaki Sauce:

  • 60ml / 1/4 cup soy sauce
  • 2 tsp soft brown sugar
  • 1 tsp ginger paste
  • 1 clove garlic, crushed or minced
  • 1.5 tsp honey
  • 1.5 tbsp mirin (see note 3)


  1. Mix all the ingredients for the teriyaki sauce together in a bowl 
  2. Place the sushi rice in a bowl and pour in a little cold water (see note 4). Use your fingers to swill the water around the rice well until the water turns a light milky white colour. Drain the water and then fill and drain the bowl a couple of times until the water runs clear. 
  3. Add 200ml (100ml per portion) of cold water to a pan and add the rice. Bring to the boil and then reduce the heat to the minimum and cook for 10 minutes. Remove from the heat and place a lid on the pan and leave for a further 10 minutes. 
  4. While the rice is cooking heat the olive oil over medium-high heat and add the chicken and red onion. Cook for around 5 minutes until the chicken is browned all over. 
  5. Pour the teriyaki sauce over the chicken and then stir in the cornflour/cornstarch and water mixture. Cook over medium-low heat for 10 minutes.
  6. Steam or boil the broccoli in a small pan until tender and then drizzle over the sesame oil.
  7. Stir the rice vinegar into the rice and spoon into a bowl. Arrange the teriyaki chicken mixture on top with the broccoli and carrots. Sprinkle over the spring onion and sesame seeds.


  1. While sushi rice is the traditional option to use in donburi, you can swap this for any other kind of rice.
  2. Chicken breasts are leaner and reduce the calories and fat in the dish, however, you can use chicken thigh meat instead, which is more tender.
  3. If you don’t have any mirin you can substitute this for sake or dry sherry. You can alternatively use white wine vinegar mixed with a little sugar.
  4. Make sure you wash the rice thoroughly or it will be less fluffy and more sticky. For best results soak for 10-20 minutes after washing. 
  5. Leftovers can be kept in the fridge and reheated. You may need to add a few drops of water to the rice before reheating to prevent it from drying out. 
  6. The teriyaki chicken can be frozen for up to 3 months. The rice can be frozen but I recommend against this as it will adversely affect the texture.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Japanese


  • Serving Size: 2
  • Calories: 650
  • Fat: 11g
  • Carbohydrates: 100g
  • Protein: 42g

Keywords: japanese, dinner, easy, rice, chicken, sauce