Chicken Teriyaki Bowl
A quick and easy Chicken Teriyaki Bowl with juicy chicken, homemade teriyaki glaze, rice, and fresh vegetables. Ready in under 30 minutes, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tbsp sake optional
- 2 tbsp packed light brown sugar
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water slurry
- 2 cups cooked white or brown rice
- 1 cup broccoli florets or other vegetables
- Sesame seeds & sliced green onions for garnish
Instructions
- Prepare the teriyaki sauce by whisking soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and sesame oil.
- Cook rice according to package instructions and keep warm.
- Sauté vegetables in a skillet or wok until crisp-tender, then set aside.
- Cook chicken pieces until browned and cooked through (165°F internal temperature).
- Add teriyaki sauce to chicken, simmer 2–3 minutes.
- Stir in cornstarch slurry, cook until sauce thickens and turns glossy.
- Return vegetables to skillet, toss to coat.
- Assemble bowls with rice, chicken, and vegetables.
- Garnish with sesame seeds and green onions, serve immediately.
Notes
- Use chicken thighs for juicier flavor.
- Tamari can replace soy sauce for gluten-free options.
- Tofu or tempeh can substitute for chicken for vegetarians.