Description
Delicious and easy-to-make Teriyaki Chicken Bowls featuring tender chicken thighs glazed in a homemade teriyaki sauce, served over steamed rice with sautéed vegetables. This recipe balances savory, sweet, and tangy flavors, making a perfect weeknight dinner that’s both satisfying and flavorful.
Ingredients
Scale
Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Vegetables and Rice
- 2 cups steamed rice
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 2 tablespoons vegetable oil
Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Prepare Teriyaki Sauce: Whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl until well combined. Set aside.
- Cut Chicken: Trim the chicken thighs and cut them into bite-sized pieces, ensuring even cooking.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
- Steam Vegetables: While the chicken cooks, steam your choice of vegetables until tender but still crisp. Set aside.
- Add Sauce to Chicken: Pour the prepared teriyaki sauce over the cooked chicken in the pan. Stir well to coat all pieces evenly.
- Thicken Sauce: Mix the cornstarch and water to create a slurry. Slowly pour the slurry into the pan with the chicken and sauce, stirring constantly until the sauce thickens, approximately 2 minutes.
- Sauté Vegetables: In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the steamed vegetables and sauté briefly for 2-3 minutes to enhance flavor.
- Assemble Bowls: Place a serving of steamed rice in each bowl, top with the teriyaki chicken and sauce, then add the sautéed vegetables on the side.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the top before serving to add texture and fresh flavor.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
- Use low-sodium soy sauce to reduce salt content if desired.
- For a gluten-free version, use tamari instead of soy sauce.
- Ensure vegetables are not overcooked to maintain a nice crunch and nutrients.
- The cornstarch slurry is key to achieving the perfect thick teriyaki sauce consistency.
