Sticky Teriyaki Chicken Bowls

Sticky Teriyaki Chicken Bowls are a mouthwatering combination of tender chicken glazed in a thick, glossy homemade teriyaki sauce served over fluffy rice and topped with scallions and sesame seeds. This savory-sweet dish is simple, satisfying, and better than takeout—ready in under 30 minutes.

Why You’ll Love This Recipe

This dish brings bold flavor with minimal effort. The sticky sauce clings to the juicy chicken perfectly, offering a sweet, tangy, umami-rich taste in every bite. The recipe uses pantry staples, is customizable to dietary needs, and makes a balanced meal when paired with rice and vegetables. Whether it’s for a busy weeknight or a cozy weekend meal, this recipe delivers flavor and convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons vegetable oil
• ⅓ cup low-sodium soy sauce
• ¼ cup honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
• Cooked white or brown rice, for serving
• Chopped green onions and sesame seeds, for garnish

Directions

Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked. Remove chicken and set aside.
In the same skillet, add soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring often.
Whisk in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens into a glossy glaze.
Return the cooked chicken to the pan and toss to coat in the teriyaki sauce. Simmer for 2–3 more minutes until heated through.
Serve the chicken over bowls of rice, topped with chopped green onions and sesame seeds.

Servings and timing

Makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

– Use tofu or tempeh for a vegetarian version
– Add steamed broccoli, snap peas, or bell peppers for extra vegetables
– Replace rice with cauliflower rice for a low-carb option
– Use pineapple chunks in the sauce for a tropical twist
– Add red pepper flakes or chili paste for a spicier version

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium-low heat or microwave in 1-minute intervals until hot.
This dish is freezer-friendly. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but homemade has fresher flavor and lets you control sweetness and sodium.

What cut of chicken works best?

Thighs offer more flavor and moisture, but breasts are leaner and cook faster.

Can I make this dish ahead of time?

Yes, it reheats well. Prepare and store in the fridge for up to 4 days.

Is this gluten-free?

Use gluten-free soy sauce or tamari to make the recipe gluten-free.

How do I prevent the sauce from burning?

Simmer on medium heat and stir regularly once sugar is added.

Can I cook this in an air fryer?

You can cook the chicken in an air fryer and toss with stovetop-cooked sauce.

What can I serve on the side?

Try sautéed vegetables, edamame, cucumber salad, or miso soup.

Can I use frozen chicken?

Yes, thaw it completely before cooking to ensure even results.

Will the sauce thicken more as it cools?

Yes, it continues to thicken slightly once off the heat.

How sweet is this sauce?

It has a balanced sweet-savory flavor. Reduce sugar slightly if you prefer it less sweet.

Conclusion

Sticky Teriyaki Chicken Bowls offer a quick and delicious way to enjoy a takeout favorite at home. With tender chicken, a rich homemade glaze, and endless serving possibilities, it’s a recipe that satisfies every time. Let me know when you’re ready for the next recipe!

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