Authentic-style Gyu-Tori Don with Stir-Fried Veggies and Homemade Teriyaki Sauce

If you’ve ever craved that glossy, sweet-salty teriyaki bowl from Edo Japan, this homemade copycat Teriyaki Chicken & Beef Donburi hits all the right notes — juicy velveted chicken thighs, thin-sliced steak (just like filet mignon or sirloin), and a glossy teriyaki glaze over a bed of fluffy rice.

This dish is inspired by Edo Japan’s popular fast-casual menu item, often labeled “Teriyaki Chicken & Beef on Rice.” While not a traditional Japanese dish like gyudon or sukiyaki, it borrows from both: the “donburi” rice bowl format, the teriyaki grilling method (照り焼き), and the satisfying stir-fry-style vegetables.

In Japanese, a dish like this might be loosely described as:

Teriyaki Gyu-Tori Don (照り焼き牛鶏丼) — “Glossy Grilled Beef and Chicken Bowl”

We velvet the chicken (a classic Chinese stir-fry technique) for unbeatable tenderness, quickly sear thin-sliced steak, and stir-fry cabbage, carrots, onions, and broccolini — just like you’d find at Edo Japan. The homemade teriyaki sauce is a simplified version of Lee Kum Kee’s teriyaki glaze, rich with soy, mirin, and just enough sweetness to cling to every bite.

Whether you call it teriyaki beef rice bowl, Edo Japan stir fry, or homemade donburi, this recipe is customizable, comforting, and weeknight-friendly.

Edo Japan–Style Chicken & Steak Teriyaki

Recipe by Ellen

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

Proteins:
1 lb boneless skinless chicken thighs, sliced into 1/8-inch strips
1 lb filet mignon, sliced into 1/8-inch strips against the grain (lean cuts such as sirloin, flank, or skirt steak)
Salt & pepper (for steak)
1 tbsp neutral oil (canola or grapeseed)
Chicken Velvet Marinade:
1¼ tsp light soy sauce
¼ tsp dark soy sauce
1 tsp Shaoxing wine
½ tsp kosher salt
½ tsp sugar
½ tsp cornstarch
¼ tsp baking soda
1 tsp neutral oil
Vegetables:
8 oz broccolini, cut into bite-sized florets, stems sliced on 1½-inch bias
½ onion, cut into wedges
1 cup shredded green cabbage
1 cup julienned carrots
Optional: 1–2 garlic cloves, minced
Teriyaki Sauce:
½ cup Lee Kum Kee Teriyaki Sauce or homemade alternative (recipe below)
2 tbsp water
1 tsp sugar
1 tsp cornstarch + 1 tbsp water (mixed into a slurry)
To Serve:
Steamed white or jasmine rice
Optional: sesame seeds, green onions, chili garlic sauce

Directions

Velvet the Chicken
Combine marinade ingredients and toss with chicken slices.
Let marinate 15–30 minutes in the fridge.
Prep the Vegetables
Parboil broccolini florets and stems in boiling water for 1 minute until bright green. Drain and set aside.
Onion: cut into wedges.
Have carrots and cabbage ready.
Make the Sauce
Mix ½ cup Lee Kum Kee sauce + 2 tbsp water + 1 tsp sugar.
Sear the Proteins
Pat velveted chicken dry (optional).
Heat 1 tbsp oil in large pan/wok.
Sear chicken until lightly browned and cooked through. Remove.
Sear filet mignon strips briefly. Remove.
Stir-Fry the Vegetables
In same pan, sauté onion (and garlic, if using) for 1 min.
Add carrots and cabbage. Stir-fry 1–2 min until slightly wilted.
Add parboiled broccolini and cook 1 min more.
Combine and Finish
Return chicken and beef to the pan.
Pour in teriyaki sauce. Add cornstarch slurry.
Toss to coat and warm through, 1–2 minutes. Serve over rice, with optional sesame seeds or green onion.

And if you want to make your own homemade Teriyaki sauce, here’s the recipe:

Teriyaki Chicken & Beef Rice Bowl (Edo Japan Copycat Recipe)