Description
This teriyaki chicken rice bowl is a delicious blend of tender chicken, glossy homemade teriyaki sauce, and fluffy rice—everything you love about takeout, made simply at home. Sweet, savory, and deeply satisfying, it’s a quick weeknight-friendly meal that delivers big flavor with minimal effort.
Ingredients
For the Chicken & Bowl:
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1 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
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1 tbsp oil (olive or vegetable)
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2 cups cooked white or brown rice
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1 cup steamed broccoli (optional)
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1 small carrot, shredded or thinly sliced
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1 green onion, sliced
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Sesame seeds for garnish (optional)
For the Teriyaki Sauce:
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¼ cup soy sauce
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2 tbsp honey (or brown sugar)
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2 tbsp rice vinegar
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1 tbsp sesame oil
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1 tbsp mirin (optional, for depth)
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1 clove garlic, minced
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1 tsp grated fresh ginger
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1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, mirin, garlic, and ginger.
- Heat a skillet over medium-high heat and add the oil.
- Add the chicken pieces and cook until lightly browned and cooked through, about 6–8 minutes
- Pour the teriyaki sauce over the chicken and bring to a simmer.
- Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and turns glossy.
- Assemble bowls by adding rice, topping with teriyaki chicken, and adding broccoli, carrots, and green onions.
- Finish with sesame seeds and serve warm.
Notes
Swap chicken for tofu, shrimp, or beef strips.
Add vegetables like snap peas, cabbage, or sautéed mushrooms.
Reduce soy sauce or use low-sodium soy sauce for a lighter version.
Leftovers reheat very well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing / Simmering
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520kcal
- Sugar: 18g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg