Step 1: Prepare the Rice

Rinse the rice under cold water until the water runs clear.
In a pot, combine the rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low and cover.

Cook 18–20 minutes for jasmine rice

Cook 30–35 minutes for brown rice

Once the liquid is absorbed and the rice is tender, remove from heat and let sit for 5 minutes. Fluff with a fork.

Step 2: Make the Teriyaki Sauce (If Homemade)

In a small saucepan, combine soy sauce, water, honey (or brown sugar), rice vinegar, garlic, ginger, and sesame oil.
Bring to a simmer over medium heat, stirring occasionally.

Add the cornstarch slurry and cook for 2–3 minutes, stirring constantly until the sauce thickens. Remove from heat.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper.

Cook the chicken for 5–6 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).

Remove from the pan and slice into strips.

Step 4: Assemble the Bowl

Divide the cooked rice between bowls.
Top with sliced teriyaki chicken and drizzle generously with teriyaki sauce.

Garnish with sesame seeds or chopped green onions if desired.