Chicken Teriyaki Bowls
Asian-American weeknight chicken teriyaki bowls with sticky homemade glaze, steamed rice, and quick broccoli—takeout flavor without the delivery wait. Chicken cooked to a food-safe 165°F, sauce simmered until glossy, bowls ready in about 35 minutes.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon neutral oil (avocado or canola)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons brown sugar or honey
- 2 tablespoons mirin or rice vinegar
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 teaspoon toasted sesame oil
- 3 cups cooked white or brown rice, hot
- 3 cups steamed broccoli florets
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Mixing bowl
- Rice cooker or pot
📝Instructions
- 1
Pat chicken dry; season with salt and pepper. Heat oil in a large skillet over medium-high. Cook chicken in a single layer 6–8 minutes, stirring once, until browned and internal temperature reaches 165°F. Transfer to a plate.
- 2
In the same skillet, combine soy sauce, water, brown sugar, mirin, ginger, and garlic. Bring to a simmer 1–2 minutes. Stir in cornstarch slurry; cook until thick and glossy, about 1 minute. Off heat, stir in sesame oil.
- 3
Return chicken to the skillet and toss to coat in sauce. Warm 1 minute.
- 4
Divide hot rice among bowls. Top with teriyaki chicken, steamed broccoli, sesame seeds, and green onions.
- 5
Serve immediately. Refrigerate leftovers within 2 hours up to 3 days; reheat chicken and rice to 165°F.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Thighs or breasts?
Thighs stay juicier; breasts work if you do not overcook past 165°F.
No mirin?
Use rice vinegar plus 1 teaspoon sugar.
Meal prep?
Store rice, chicken, and broccoli separately up to 3 days; reheat to 165°F.
Gluten-free?
Use tamari instead of soy sauce and check mirin labels.
Food safety?
Cook chicken to 165°F; chill leftovers within 2 hours; reheat to 165°F.
