Teriyaki Chicken Bowl (Printable Version)

Tender chicken in sweet-savory teriyaki sauce, paired with steamed rice and crisp 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 - ⅓ cup soy sauce
06 - ¼ 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 Make:

01 - Prepare the rice according to package instructions 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. Stir in cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5-6 minutes. Remove from skillet and set aside.
04 - Add remaining 1 tbsp 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 over teriyaki sauce, and toss to coat. Heat through for 1-2 minutes.
06 - Divide rice into four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and spring onions.

# Expert Suggestions:

01 -
  • The sauce comes together in under five minutes but tastes like you've been simmering it all day.
  • Everything cooks in one skillet after the rice goes, which means minimal cleanup and maximum flavor.
02 -
  • Don't skip the cornstarch slurry—it's what transforms watery sauce into something that clings and glazes instead of running off the rice.
  • Taste your sauce before it hits the chicken; you can adjust sweetness or saltiness now, but once it's all combined, it's harder to fix.
03 -
  • If your sauce seems too thin even after the cornstarch slurry, don't panic—just simmer it a bit longer and it will reduce and concentrate naturally.
  • Toast your sesame seeds lightly in a dry pan before sprinkling them on; it awakens their nutty flavor and makes them taste infinitely better.
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