Description
This Teriyaki Chicken Bowl recipe combines tender, juicy chicken thighs cooked in a homemade teriyaki sauce served over steamed rice and sautéed mixed vegetables. The dish features a perfect balance of sweet and savory flavors with a glossy, thickened sauce enriched by garlic and ginger, topped with toasted sesame seeds and fresh green onions for garnish. Ideal for a quick and satisfying weeknight meal, this recipe takes about 35 minutes from start to finish.
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
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil (divided)
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
For the Bowl
- 2 cups steamed rice
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the teriyaki sauce: In a bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined. Set this sauce mixture aside to be used later.
- Cut the chicken: Trim any excess fat if necessary and cut the boneless, skinless chicken thighs into bite-sized pieces to ensure quick and even 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 until they are browned and fully cooked through, about 6-8 minutes, stirring occasionally to brown all sides evenly.
- Steam the vegetables: While the chicken cooks, steam your choice of chopped vegetables until they are tender but still crisp. Set the steamed vegetables aside.
- Add teriyaki sauce to chicken: Once the chicken is cooked, pour the prepared teriyaki sauce over the chicken in the pan. Stir well to coat all the chicken pieces in the sauce thoroughly.
- Thicken the sauce: Mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this slurry to the pan with the chicken and sauce, stirring constantly. Continue cooking for about 2 minutes until the sauce thickens to a glossy, clingy consistency.
- Sauté the vegetables: In a separate pan, heat the remaining 1 tablespoon of vegetable oil. Add the steamed vegetables and sauté briefly, about 2-3 minutes, to enhance their flavor and texture.
- Assemble the bowls: Place a serving of steamed rice into each bowl. Top the rice with the teriyaki chicken and pour some of the thickened sauce over it. Add the sautéed vegetables on the side in the bowl.
- Garnish and serve: Sprinkle toasted sesame seeds and sliced green onions over the chicken and vegetables as a fresh and nutty garnish before serving immediately.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs tend to stay juicier.
- Adjust the sweetness of the sauce by varying the honey and brown sugar to taste.
- For a gluten-free option, use tamari instead of soy sauce.
- Steamed vegetables can be varied based on seasonality and preference; snap peas or zucchini work well.
- Rice can be substituted with quinoa or cauliflower rice for different dietary needs.
- Make sure the cornstarch slurry is added slowly to prevent lumps in the sauce.
