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Better Than Takeout Teriyaki Chicken Rice Bowl

A healthy, vibrant rice bowl featuring tender chicken glazed in homemade teriyaki sauce, served with steamed broccoli, fresh carrots, and cucumber.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion, Japanese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 1.5 lbs boneless skinless chicken thighs sliced into strips
  • 2 cups sushi rice uncooked
  • 1 tbsp vegetable oil
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium
  • 0.25 cup brown sugar packed
  • 2 tbsp mirin
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
Vegetables & Garnish
  • 1 head broccoli steamed florets
  • 1 cup carrots julienned
  • 0.5 cup cucumber sliced
  • 1 tbsp sesame seeds

Equipment

  • Large skillet or wok
  • Small saucepan
  • Rice cooker or pot
  • Knife and Cutting Board

Method
 

  1. Cook rice according to package instructions. Steam broccoli florets until tender-crisp.
  2. In a saucepan, whisk soy sauce, sugar, mirin, ginger, garlic, and water. Simmer 2-3 mins.
  3. Add cornstarch slurry to sauce and whisk until thickened and glossy. Remove from heat.
  4. Sear chicken strips in oil in a hot skillet for 6-8 minutes until cooked through.
  5. Pour sauce over chicken and toss to coat completely. Stir in sesame oil.
  6. Assemble bowls: Rice base, glazed chicken, steamed broccoli, fresh carrots, and cucumber.
  7. Garnish with green onions and sesame seeds. Serve hot.

Notes

For extra flavor, marinate the raw chicken in a little soy sauce and ginger for 15 minutes before cooking.