Description
Delicious and easy Teriyaki Chicken Bowls featuring tender chicken thighs cooked in a savory homemade teriyaki sauce, served with fluffy steamed rice and sautéed mixed vegetables. Perfect for a quick weeknight dinner with vibrant flavors and a satisfying balance of protein and veggies.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken thighs
- 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
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
Vegetables and Rice
- 2 cups steamed rice
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the teriyaki sauce: In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined. Set aside to allow the flavors to meld.
- Cut the chicken: Chop the boneless, skinless chicken thighs into bite-sized pieces for even cooking and easy eating.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, about 6 to 8 minutes.
- Steam the vegetables: While the chicken cooks, steam the chopped vegetables until tender but still crisp, then set aside.
- Add the teriyaki sauce to the chicken: Pour the prepared sauce over the cooked chicken in the pan. Stir well to coat the chicken evenly with the sauce.
- Thicken the sauce: In a small bowl, mix cornstarch with water to make a slurry. Slowly add this slurry to the pan while stirring constantly. Cook for about 2 minutes until the sauce thickens and clings to the chicken.
- Sauté the vegetables: In another pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the steamed vegetables and sauté briefly just to add extra flavor and a slight caramelization.
- Assemble the bowls: Place a serving of steamed rice in each bowl. Top with the teriyaki chicken and sauce, then add the sautéed vegetables on the side.
- Garnish and serve: Sprinkle toasted sesame seeds and sliced green onions over the bowls before serving for added texture and freshness.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred.
- Feel free to use any vegetables you like or have on hand; snap peas, mushrooms, or zucchini work well too.
- Leftover teriyaki chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust the honey and brown sugar amounts to your sweetness preference.
