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Teriyaki Chicken Rice Bowl

A flavorful, glossy, better-than-takeout Teriyaki Chicken Rice Bowl with homemade sauce, tender chicken, fluffy rice, and crisp veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Chicken Teriyaki Base
  • 1.5 lbs chicken thighs boneless, skinless
  • 1 tbsp oil
  • 0.5 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp mirin optional
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 0.75 cup water
  • 2 tbsp cornstarch mixed with water
Bowl Ingredients
  • 2 cups cooked rice jasmine or basmati
  • 1 cup broccoli steamed
  • 1 carrot thinly sliced
  • 0.25 cup green onions sliced
  • 1 tbsp sesame seeds optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook the rice according to package instructions.
  2. Cut chicken into bite-sized pieces and season lightly.
  3. Heat oil and brown chicken 6–8 minutes.
  4. Combine soy sauce, honey, sugar, vinegar, mirin, sesame oil, garlic, ginger, and water.
  5. Add cornstarch slurry and simmer until thick and glossy.
  6. Return chicken to skillet and coat in sauce.
  7. Steam vegetables until tender-crisp.
  8. Assemble bowls with rice, chicken, veggies, and toppings.

Notes

Adjust sweetness or saltiness by modifying honey and soy sauce amounts.