Teriyaki Chicken Donburi Bowl

Spencer Lengsfield
by Spencer Lengsfield
2 Servings
40 min

The teriyaki chicken donburi is one of my go-to orders at Wagamama, so I thought I would try and make my own version. The teriyaki chicken is served over white rice, along with charred pak choi, pickled pink radishes, spring onions, and a sesame cucumber and carrot salad. I've used chicken breast here as it's what I had, but thigh would be great too. You can also follow the same steps and make this a teriyaki eggplant bowl if you're looking for a vegan alternative – it’s just as delicious! The great thing about meals like this, is that they’re really customisable – you can use whatever you have in the fridge!

A vegan eggplant teriyaki version

Teriyaki Chicken Donburi Bowl
Recipe details
  • 2  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For the teriyaki chicken
  • 2 chicken breasts
  • 30ml dark soy sauce
  • 3 tbsp dark brown sugar
  • 1/2 tbsp ginger paste
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tsp garlic powder
  • Squeeze of honey
  • 400ml water
For the bowl
  • White rice
  • 2 radishes, sliced
  • 1 large carrot
  • 1/2 cucumber
  • 2 spring onions, sliced
  • 1 large pak choi, washed and quartered with the core intact
  • Chilli flakes
  • Sesame seeds
  • 1 lime
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp cider vinegar

Start by making your teriyaki sauce. Whisk together the soy sauce, rice wine vinegar, brown sugar, ginger, garlic, honey, and sesame oil. Taste and adjust as necessary, and set aside.
Heat a large pan on medium/high with a splash of vegetable oil. Season your whole chicken breasts with a bit of salt and pepper. When the pan is hot, add in your chicken. Sear on both sides until golden brown.
Turn down the heat to medium/low, and add in your teriyaki sauce and about half of your water. Leave to simmer and reduce for around 20-30 minutes, adding more water as necessary. This essentially poaches the chicken in the teriyaki sauce, meaning the chicken breast stays moist. I like to flip the chicken frequently, so both sides are evenly cooked and coated in the sauce. If you have a baster, you can also use this to ensure an even coat.
While that's cooking, prepare your toppings. To a small bowl, add your sliced radishes and squeeze over the juice of one lime, along with a pinch of salt. Toss so everything's evenly coated, and leave to sit. They should turn a bright pink colour.
Using a vegetable peeler, turn your cucumber and carrot into long ribbons. Add to another bowl, and add sesame oil, cider vinegar, soy sauce, chilli flakes, and a pinch of sesame seeds. Toss well, and leave to sit.
This is also a good time to cook your rice and slice your spring onions.
Finally, prepare your pak choi. Season with some black pepper. Heat a pan with a splash of oil to high, and add in your pak choi quarters. When both sides are starting to char, add in a glug of soy sauce and a splash of sesame oil. Let that cook off, and you should be left with charred and slightly sticky pak choi.
Once the internal temperature of your chicken has reached 73℃ and the sauce is thick, it's ready. Remove from the pan, leaving the sauce to continue reducing if necessary. Slice your chicken breast on the diagonal.
Place the chicken on top of the rice, along with the pak choi, pink radishes, cucumber and carrot salad, and your spring onions. Finish with a drizzle of your teriyaki sauce, some more sesame seeds, and a pinch of chilli flakes. Enjoy!
Spencer Lengsfield
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