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Sticky Teriyaki Chicken Bowls

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  • Author: Olivia
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Halal

Description

Sticky Teriyaki Chicken Bowls are a delicious and satisfying meal featuring tender chicken glazed in a sweet and savory homemade teriyaki sauce, served over steamed rice with fresh vegetables. Perfect for weeknight dinners or meal prep.


Ingredients

Units Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 2 cups cooked white or brown rice
  • 1 cup steamed broccoli
  • 1/2 cup shredded carrots
  • 1 green onion, sliced (for garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.
  2. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
  3. Pour the sauce over the cooked chicken and bring to a simmer.
  4. Add the cornstarch slurry and stir until the sauce thickens and becomes sticky, about 2–3 minutes.
  5. Remove from heat and let the chicken rest in the sauce for a couple minutes.
  6. Assemble bowls with a base of rice, topped with sticky teriyaki chicken, steamed broccoli, and shredded carrots.
  7. Garnish with sliced green onions and sesame seeds if desired. Serve warm.

Notes

  • Use chicken thighs for extra juiciness, but breasts work well too.
  • Add edamame, snap peas, or bell peppers for variety.
  • Make sauce ahead and store in fridge up to 1 week.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 490
  • Sugar: 14g
  • Sodium: 780mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 36g
  • Cholesterol: 105mg