Teriyaki Chicken Bowl (Printable)

Tender chicken glazed in sweet-savory teriyaki served with steamed rice and sautéed vegetables.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce
06 - 1/4 cup mirin
07 - 2 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp cornstarch mixed with 2 tsp water (slurry)

→ Vegetables

12 - 1 medium carrot, julienned
13 - 1 red bell pepper, sliced
14 - 3.5 oz broccoli florets
15 - 3.5 oz sugar snap peas
16 - 1 tbsp vegetable oil

→ Base & Garnish

17 - 3 cups cooked white or brown rice
18 - 2 tbsp sesame seeds
19 - 2 spring onions, thinly sliced

# Step-by-Step Guide:

01 - Prepare the rice according to package instructions and keep it warm.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger. Simmer over medium heat, then stir in the cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add to the skillet and cook until golden and fully cooked, about 5-6 minutes. Remove from skillet and set aside.
04 - In the same skillet, add remaining 1 tablespoon vegetable oil. Stir-fry carrot, bell pepper, broccoli, and sugar snap peas for 3-4 minutes until tender-crisp.
05 - Return the cooked chicken to the skillet. Pour teriyaki sauce over the chicken and vegetables. Toss to coat evenly and heat through for 1-2 minutes.
06 - Divide cooked rice among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you actually tried.
  • The teriyaki sauce is sweet and savory without being cloying, which means you'll actually want to make it again next week.
  • You can swap proteins or vegetables without thinking twice, so it's the kind of meal that grows with you.
02 -
  • Don't skip the thickening step—a thin sauce runs right off the rice and takes all the flavor with it, but cornstarch is your friend.
  • Chicken thighs really do make a difference because they forgive a few extra minutes of cooking, while breasts punish you the second you look away.
  • The vegetables need that brief, hot stir-fry to stay bright and crisp; if you cook them slow, they go soft and sad.
03 -
  • If your sauce breaks or looks grainy after adding the cornstarch, just strain it through a fine mesh sieve—that's the move that saves dinner.
  • Taste your sauce before you add it to the pan; if it's too salty or too sweet, adjust with a splash of vinegar or honey before it's too late.
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