Teriyaki Chicken Bowl (Printable)

Tender chicken glazed with sweet teriyaki sauce served with steamed rice and sautéed vegetables.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-size 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

# Directions:

01 - Cook rice according to package instructions and keep warm.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger. Simmer over medium heat. Stir in 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. Cook chicken until golden and cooked through, approximately 5–6 minutes. Remove from skillet and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry carrot, bell pepper, broccoli, and sugar snap peas for 3–4 minutes until tender-crisp.
05 - Return chicken to the skillet, pour teriyaki sauce over 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, then garnish with sesame seeds and sliced spring onions.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours tending a wok.
  • The sauce strikes that perfect balance between sweet and savory that makes you want to eat the bowl in one sitting.
  • Leftovers taste even better the next day when the flavors have settled into the rice.
02 -
  • Don't skip the cornstarch slurry—it's what keeps the sauce from being watery and sliding right off the rice.
  • Fresh ginger and garlic matter more here than almost any other ingredient; jarred versions will leave you wondering why it tastes flat.
  • If your chicken pieces are larger than a bite, they'll cook unevenly, so take a minute to cut them consistently.
03 -
  • Brown your chicken in batches if your pan is crowded; too many pieces lower the temperature and they steam instead of sear.
  • Let the sauce cool for just a minute before tossing—it thickens slightly as it cools and clings better to the rice and vegetables.
Go Back