Description
This Teriyaki Chicken Bowl recipe features tender boneless chicken thighs cooked in a flavorful homemade teriyaki sauce, paired with steamed and sautéed vegetables, all served over fluffy steamed rice. A quick and satisfying meal ready in just 35 minutes, perfect for weekday dinners or meal prep.
Ingredients
Scale
For the Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 2 cups steamed rice
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
For Thickening
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Teriyaki Sauce: In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined. Set aside.
- Cut the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces, ensuring even sizes for uniform cooking.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until browned and cooked through, about 6 to 8 minutes.
- Steam the Vegetables: While the chicken cooks, steam the chopped vegetables until tender but still crisp. Once done, set aside.
- Add Teriyaki Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the pan. Stir well to evenly coat the chicken pieces.
- Thicken the Sauce: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Slowly pour the slurry into the pan while stirring constantly. Continue stirring until the sauce thickens, about 2 minutes.
- Sauté the Vegetables: In another pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Briefly sauté the steamed vegetables for enhanced flavor, about 2 to 3 minutes.
- Assemble the Bowls: Place a serving of steamed rice into each bowl. Top with the teriyaki chicken and sauce, then add the sautéed vegetables alongside.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the assembled bowls before serving to add texture and freshness.
Notes
- You can substitute chicken thighs with chicken breasts if preferred; adjust cooking time as needed.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Vegetables can be varied based on preference or seasonal availability.
- Use fresh ginger and garlic for the most flavorful sauce.
- Steamed rice can be swapped with brown rice or quinoa for added fiber and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
