If you’re looking for a delicious, satisfying meal that’s both easy to make and packed with flavor, these Teriyaki Chicken Bowls are exactly what you need. I’ve perfected this recipe to deliver that perfect balance of sweet and savory teriyaki sauce, tender chicken, and fresh vegetables, all served over a bed of fluffy rice. It’s become my go-to recipe for busy weeknights when I want something that tastes like takeout but is healthier and more budget-friendly.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin (or substitute with rice vinegar + 1 tbsp sugar)
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups white rice, cooked
- 2 cups broccoli florets
- 1 large carrot, julienned
- Green onions and sesame seeds for garnish
Instructions
- Start by combining soy sauce, mirin, brown sugar, garlic, and ginger in a bowl. Remove 1/4 cup of this mixture and set aside for later.
- Add the chicken pieces to the remaining sauce and let them marinate for 15-30 minutes (or up to 4 hours if you have time).
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and cooked through, about 6-8 minutes.
- While the chicken cooks, mix the reserved sauce with cornstarch until smooth.
- Add the broccoli and carrots to the pan with the chicken, cooking for 2-3 minutes until crisp-tender.
- Pour the cornstarch mixture into the pan and cook for 1-2 minutes until the sauce thickens.
- Serve over rice and garnish with green onions and sesame seeds.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 portions
Recipe Notes
– For the best results, don’t skip the marinating time. Even 15 minutes makes a difference in flavor.
– Chicken thighs work better than breast meat here, as they stay more tender and juicy.
– If your sauce becomes too thick, thin it out with a splash of water or chicken broth.
– Feel free to customize the vegetables based on what you have on hand. Bell peppers, snap peas, or mushrooms work great too.
– The leftover teriyaki chicken reheats beautifully, making it perfect for meal prep. Store in an airtight container for up to 3 days.
– For a gluten-free version, use tamari instead of soy sauce and ensure your mirin is gluten-free.
Teriyaki Chicken Bowls
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin or substitute with rice vinegar + 1 tbsp sugar
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups white rice cooked
- 2 cups broccoli florets
- 1 large carrot julienned
- Green onions and sesame seeds for garnish
Instructions
- Start by combining soy sauce, mirin, brown sugar, garlic, and ginger in a bowl. Remove 1/4 cup of this mixture and set aside for later.
- Add the chicken pieces to the remaining sauce and let them marinate for 15-30 minutes (or up to 4 hours if you have time).
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and cooked through, about 6-8 minutes.
- While the chicken cooks, mix the reserved sauce with cornstarch until smooth.
- Add the broccoli and carrots to the pan with the chicken, cooking for 2-3 minutes until crisp-tender.
- Pour the cornstarch mixture into the pan and cook for 1-2 minutes until the sauce thickens.
- Serve over rice and garnish with green onions and sesame seeds.
