Teriyaki Chicken Donburi

Name: Teriyaki Chicken Donburi
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 3 Cups Short-Grain Rice, Uncooked; 3 Lb Boneless Chicken Thighs; 1.5 Cups Teriyaki Sauce; 2 Lb Broccoli Florets; 2 Tbsp Sesame Seeds; 4 count Green Onions, Sliced

Glazed chicken over steamed rice

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Glazed chicken over steamed rice. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

654Cal

43gProtein

74gCarbs

19gFat

Ingredients

3 Cups Short-Grain Rice, Uncooked
3 Lb Boneless Chicken Thighs
1.5 Cups Teriyaki Sauce
2 Lb Broccoli Florets
2 Tbsp Sesame Seeds
4 count Green Onions, Sliced

Instructions

Steam rice: Cook short-grain rice 1:1.25 with water; keep covered and warm.
Sear chicken thighs: Pat chicken thighs dry; sear in oiled skillet over medium-high 5 minutes skin-side down until golden. Flip; cook 4 more minutes.
Glaze and steam broccoli: Add teriyaki sauce to the pan; simmer 3–4 minutes until chicken reads 165°F and sauce thickens to a glaze. Steam broccoli 4 minutes until bright green.
Build donburi bowls: Mound rice in bowls, slice glazed chicken over top, add broccoli, sesame seeds, and green onions. Teriyaki Chicken Donburi should glisten — thin with a splash of sauce if it tightens too much.

Tonight's spread

Set rice or grain in the first pan, main in the second, crunchy toppings last so textures stay distinct.
Put hot components closest to the crew, cold crunch at the far end of the line.
Line up Teriyaki Chicken Donburi on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
Large sheet trays
Instant-read thermometer
Aluminum foil