Description
Delicious homemade Teriyaki Chicken Bowls featuring tender chicken thighs glazed in a sweet and savory teriyaki sauce, paired with steamed and sautéed vegetables over fluffy rice. This easy-to-make dish is perfect for a quick weeknight dinner or meal prep, combining classic Asian flavors with wholesome ingredients.
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: Whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger in a bowl. Set aside to allow flavors to meld.
- Cut the Chicken: Trim and cut 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 for 6-8 minutes, stirring occasionally, until browned and fully cooked through.
- Steam the Vegetables: While the chicken cooks, steam the chopped vegetables until tender but still crisp. Remove and set aside.
- Add Teriyaki Sauce to Chicken: Pour the prepared teriyaki sauce over the cooked chicken in the pan. Stir well to coat all the chicken pieces evenly with the sauce.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Slowly add this mixture to the pan with the chicken and sauce, stirring constantly for about 2 minutes until the sauce thickens to a glossy finish.
- Sauté the Vegetables: In another pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Quickly sauté the steamed vegetables just until heated through and slightly crisp for extra flavor.
- Assemble the Bowls: Place a serving of steamed rice into each bowl. Top with the teriyaki chicken and spoon some of the thickened sauce over the top. Add the sautéed vegetables alongside the chicken.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over each bowl before serving for added crunch and fresh flavor.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Chicken breasts can be used instead of thighs but may cook faster and be less juicy.
- Feel free to swap vegetables based on preference or seasonal availability.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- To make this dish spicier, add chili flakes or sriracha to the sauce.
