Easy Chicken Teriyaki Bowls

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

This easy recipe has become a family favorite for busy weeknights because it combines speed and great taste in one bowl.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic, minced, 2 tsp fresh ginger, grated, 2 tsp cornstarch, 2 tsp water (for slurry)
• Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot, julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
• Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions, thinly sliced

Instructions

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Step 1:

Cook the rice according to package instructions.

Step 2:

While rice cooks, whisk together soy sauce, 60 ml water, honey, rice vinegar, garlic, and ginger in a small bowl.

Step 3:

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 5 minutes, stirring until golden and cooked through.

Step 4:

Add carrots and broccoli to the skillet and stir fry for 2 3 minutes until just tender.

Step 5:

Pour the teriyaki sauce over the chicken and vegetables. Stir well and let simmer for 1 minute.

Step 6:

In a small bowl, mix cornstarch with 2 tsp water to create a slurry. Add to the skillet, cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.

Step 7:

Fluff the cooked rice and divide among bowls. Top each with chicken teriyaki and vegetables.

Step 8:

Garnish with sesame seeds and spring onions. Serve immediately.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Check price on Amazon

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Making this recipe brings back memories of family dinners full of laughter and comfort.

Notes

Substitute brown sugar for honey for a vegan option and use tofu instead of chicken. Add bell peppers or snap peas for more color and crunch. For gluten free use tamari or certified GF soy sauce.

Required Tools

Large skillet or wok, rice cooker or saucepan, cutting board and knife, small bowls for mixing

Allergen Information

Contains soy (soy sauce). May contain gluten (check soy sauce). Sesame (garnish). Double check ingredient labels if you have allergies.

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Make fresh ice for iced coffee, cocktails, chilling ingredients, and keeping drinks cold while cooking.

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This recipe can be adjusted to suit your taste and dietary needs with ease.

Cooking Questions & Answers

→ How can I make the chicken more tender?

Cut chicken into uniform bite-sized pieces and avoid overcooking. Marinating briefly with ginger and garlic can enhance tenderness and flavor.

→ What rice works best for this bowl?

Jasmine or sushi rice are ideal due to their fluffy, sticky texture that pairs well with the teriyaki glaze and vegetables.

→ Can the vegetables be varied?

Yes, adding snap peas, bell peppers, or bok choy can introduce different textures and colors while complementing the teriyaki flavors.

→ How is the teriyaki sauce thickened?

A slurry of cornstarch and water is stirred into the sauce to thicken it, allowing it to coat the chicken and vegetables evenly.

→ What garnishes enhance the dish?

Toasted sesame seeds add nuttiness and crunch, while thinly sliced spring onions bring freshness and a mild bite.

→ Is there a quick way to prepare this meal?

Cooking rice simultaneously while preparing the chicken and stir-frying the vegetables helps keep the total cooking time to about 20 minutes.