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Homemade Teriyaki Chicken Bowl

Juicy pan-seared chicken thighs glazed in a sticky homemade teriyaki sauce, served over rice with steamed broccoli and fresh crunchy vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Chicken
  • 1.5 lbs chicken thighs boneless, skinless
  • 1 tbsp cooking oil
  • 0.5 cup soy sauce low sodium
  • 0.25 cup brown sugar
  • 2 tbsp mirin or apple cider vinegar
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp cornstarch dissolved in 1 tbsp water
Bowl Components
  • 3 cups jasmine rice cooked
  • 2 cups broccoli florets steamed
  • 1 cup carrots shredded
  • 0.5 cup cucumber sliced
Garnish
  • 1 tbsp sesame seeds toasted
  • 2 green onions sliced
  • 1 lime cut into wedges

Equipment

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

Method
 

  1. Cook rice according to package instructions.
  2. In a small bowl, whisk together soy sauce, brown sugar, mirin, ginger, and garlic.
  3. Heat oil in a large skillet over medium-high heat. Sear chicken thighs for 5 minutes per side until cooked through. Remove and set aside.
  4. Pour the sauce mixture into the hot skillet. Let bubble for 1 minute.
  5. Stir in the cornstarch slurry and cook for 30 seconds until the sauce thickens and becomes glossy.
  6. Return chicken to the pan and toss to coat thoroughly in the glaze.
  7. Assemble bowls with a base of rice, topped with glazed chicken, steamed broccoli, carrots, and cucumber.
  8. Garnish with sesame seeds, green onions, and a squeeze of lime juice.

Notes

For spicy teriyaki, add 1 tsp of sriracha to the sauce. Store leftovers in airtight containers for up to 4 days.