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