Teriyaki Chicken Bowl (Printable version)

Tender chicken coated in teriyaki sauce with steamed rice and crisp vegetables.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce
06 - 1/4 cup mirin
07 - 2 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp cornstarch mixed with 2 tsp water (slurry)

→ Vegetables

12 - 1 medium carrot, julienned
13 - 1 red bell pepper, sliced
14 - 3.5 oz broccoli florets
15 - 3.5 oz sugar snap peas
16 - 1 tbsp vegetable oil

→ Base & Garnish

17 - 3 cups cooked white or brown rice
18 - 2 tbsp sesame seeds
19 - 2 spring onions, thinly sliced

# How To Make:

01 - Cook rice according to package instructions and keep warm.
02 - Combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Simmer over medium heat, stir in cornstarch slurry, and cook until thickened, about 1 to 2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden and done, about 5 to 6 minutes. Remove from skillet and set aside.
04 - Add another tablespoon of vegetable oil to the skillet. Stir-fry carrot, bell pepper, broccoli, and sugar snap peas for 3 to 4 minutes until tender-crisp.
05 - Return chicken to the skillet, pour teriyaki sauce over chicken and vegetables. Toss to coat evenly and heat for 1 to 2 minutes.
06 - Divide rice among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce gets thick and sticky without feeling heavy—it clings to every bite in the most satisfying way.
  • Everything comes together in about 35 minutes, so you can have dinner on the table before you've even changed out of work clothes.
  • It tastes like restaurant food but costs a fraction of what you'd spend ordering in.
02 -
  • Don't skip tempering the cornstarch with water first—dump it directly into hot sauce and you'll end up with little lumps that no amount of stirring will fix.
  • Cut your chicken into similar-size pieces so everything cooks evenly; uneven pieces mean some bits are dry while others are still raw.
  • Keep the vegetables moving in the pan—stop stirring and they'll start to soften past that perfect crisp-tender point.
03 -
  • Make extra sauce and keep it in the fridge—it's delicious drizzled over leftover rice the next day or used as a glaze for grilled vegetables.
  • If you're cooking for more than four, don't crowd the pan with chicken; work in batches so each piece gets golden instead of steaming.
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