Print

Teriyaki Chicken Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and flavorful teriyaki chicken bowl that combines tender chicken with steamed veggies and jasmine rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 tbsp cornstarch
  • 1 tbsp avocado oil
  • Salt and black pepper to taste
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 2 tbsp sake
  • 3 tbsp packed brown sugar
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic (minced)
  • 1 tsp cornstarch mixed with 2 tsp cold water
  • 4 cups cooked jasmine rice
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • Toasted sesame seeds and sliced green onions for garnish

Instructions

  1. Prepare the Sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 2-3 minutes for the flavors to meld.
  2. Thicken the Sauce: Whisk in the cornstarch slurry and continue to simmer for another 1-2 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
  3. Cook the Chicken: Pat the chicken pieces dry with a paper towel and season with salt and pepper. Toss them in 1 tablespoon of cornstarch until lightly coated. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through.
  4. Glaze the Chicken: Reduce the heat to low and pour about half of the prepared teriyaki sauce over the chicken. Toss continuously until every piece is beautifully glazed and sticky.
  5. Assemble Your Bowl: Divide the cooked jasmine rice among four bowls. Top with the glazed teriyaki chicken, steamed broccoli, and shredded carrots. Drizzle with extra teriyaki sauce and garnish with sesame seeds and green onions.

Notes

For added flavor, serve with a side of cucumber salad or miso soup. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/teriyaki-chicken-bowl-ultimate-30-minute-recipe/

Scroll to Top