Description
Sticky Teriyaki Chicken Bowls are a flavorful and satisfying meal featuring tender chicken glazed in a homemade sweet and savory teriyaki sauce, served over steamed rice with crisp vegetables.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli
- 1/2 cup shredded carrots
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
Instructions
- In a small bowl, whisk together soy sauce, water, brown sugar, honey, cornstarch, garlic, and ginger to make the teriyaki sauce.
- Heat oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.
- Pour the teriyaki sauce into the skillet with the chicken. Stir and cook for 2–3 minutes until the sauce thickens and coats the chicken.
- Divide cooked rice between bowls. Top with teriyaki chicken, steamed broccoli, and shredded carrots.
- Garnish with green onions and sesame seeds if desired. Serve warm.
Notes
- Swap chicken with tofu for a vegetarian option.
- Use frozen mixed vegetables for a quicker meal prep.
- Adjust sweetness or saltiness of sauce by altering honey or soy sauce levels.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg