Teriyaki Chicken Bowls
Teriyaki Chicken Bowls are the perfect mix of sweet, savory, and satisfying. This recipe lets you create a restaurant-quality meal in your own kitchen with just a few simple ingredients. The sticky teriyaki glaze pairs perfectly with juicy chicken and fluffy rice, and you can customize it with whatever veggies you love. Plus, it’s faster than takeout and way more rewarding!
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs (or breasts)
- 3/4 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 3 tbsp honey
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 tbsp sesame oil or olive oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Start by making the teriyaki sauce. In a bowl, whisk soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch until smooth. Set aside.
- Heat sesame oil in your skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown. Remove chicken from the pan and let it rest for 2 minutes, then slice it into bite-sized pieces.
- In the same skillet, add broccoli and bell pepper. Stir-fry for 3–4 minutes until slightly tender but still crisp. Push veggies to the side of the pan, pour in the teriyaki sauce, and let it simmer for 1–2 minutes until bubbly and thick. Add the chicken back to the pan and toss everything in the glaze.
- Divide cooked rice into bowls, top with the chicken and veggie mixture, and garnish with sesame seeds and green onions. Serve immediately while hot!