Teriyaki Chicken Bowl (Printable Version)

Tender glazed chicken paired with crisp vegetables and steamed rice in a flavorful bowl.

# Ingredient List:

→ 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

# How-To Steps:

01 - Prepare the rice according to package directions and keep warm.
02 - Combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger in a small saucepan. 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 chicken 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. Add carrot, bell pepper, broccoli, and sugar snap peas. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
05 - Return cooked chicken to the skillet. Pour teriyaki sauce over chicken and vegetables. Toss to coat and heat through for 1–2 minutes.
06 - Divide rice evenly among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce is genuinely glossy and restaurant-quality, thanks to that cornstarch trick that took me three tries to get right.
  • Everything cooks in under 40 minutes, so weeknight dinner doesn't feel like a production.
  • You get to taste-test the sauce and adjust it to exactly how you like it—sweet, salty, or somewhere in between.
02 -
  • The cornstarch slurry is not optional—it's the difference between a thin sauce that slides off and a glossy glaze that hugs the chicken and makes it taste like you've been cooking all day.
  • Chicken thighs genuinely forgive imprecise timing better than breasts, and I only learned to embrace this after one too many dry-chicken incidents.
  • Taste your sauce before you pour it over everything; you'll want to adjust the sweet and salty balance to your preference, and it only takes thirty seconds.
03 -
  • Mirin makes this authentic; if you absolutely can't find it, honey mixed with a tiny splash of vinegar works in a pinch, but mirin is worth the trip to find.
  • Slice or chop everything before you start cooking—this is when you can move slowly and stay sane, not while the pan is hot and everything's demanding attention.
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