Teriyaki Chicken Bowl (Printable Version)

Tender chicken glazed in teriyaki sauce served atop steamed rice with sautéed seasonal vegetables.

# What You'll 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 - Prepare rice according to package instructions. Keep warm until serving.
02 - In a small saucepan, combine soy sauce, mirin, honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden brown and cooked through, approximately 5 to 6 minutes. Remove from pan and set aside.
04 - In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add carrot, bell pepper, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return cooked chicken to the skillet with vegetables. Pour teriyaki sauce over and toss to coat evenly. Heat through for 1 to 2 minutes.
06 - Divide cooked rice among four bowls. Top with teriyaki chicken and vegetable mixture. Garnish with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce comes together in minutes and transforms simple chicken into something that tastes like you've been cooking all day.
  • You can prep everything while the rice cooks, making it faster than most takeout.
  • It's endlessly forgiving—use whatever vegetables you have on hand and it still turns out delicious.
02 -
  • Don't skip the cornstarch slurry—without it, your sauce stays thin and slides right off the bowl instead of clinging to everything.
  • Overcrowding the skillet when cooking chicken will steam it instead of searing it, so work in batches if needed and don't fidget with it while it cooks.
  • The vegetables should still have texture—if they're mushy, you've gone too far.
03 -
  • Make a double batch of sauce and keep it on hand—it's just as good on grilled salmon, roasted vegetables, or even spooned over ice cream if you're feeling adventurous.
  • If your sauce seems too sweet or too salty, taste it before pouring it over the bowl and adjust with a splash of vinegar or soy sauce.
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