Teriyaki Chicken Bowl (Printable)

Tender chicken in sweet-savory sauce with rice and sautéed vegetables for a balanced meal.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce
06 - 1/4 cup mirin
07 - 2 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp cornstarch mixed with 2 tsp water (slurry)

→ Vegetables

12 - 1 medium carrot, julienned
13 - 1 red bell pepper, sliced
14 - 3.5 oz broccoli florets
15 - 3.5 oz sugar snap peas
16 - 1 tbsp vegetable oil

→ Base & Garnish

17 - 3 cups cooked white or brown rice
18 - 2 tbsp sesame seeds
19 - 2 spring onions, thinly sliced

# Steps:

01 - Prepare the rice according to package instructions and keep warm.
02 - Combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Simmer over medium heat, then stir in cornstarch slurry and cook until thickened, about 1–2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden brown and cooked through, about 5–6 minutes. Remove from pan and set aside.
04 - Add 1 tablespoon vegetable oil to the skillet. Stir-fry carrot, bell pepper, broccoli, and sugar snap peas for 3–4 minutes until tender-crisp.
05 - Return chicken to the skillet. Pour teriyaki sauce over chicken and vegetables. Toss to coat and heat through for 1–2 minutes.
06 - Divide cooked rice into four bowls. Top with the teriyaki chicken and vegetable mixture. Garnish with sesame seeds and sliced spring onions.

# Chef’s Tips:

01 -
  • It comes together in under 35 minutes, which somehow feels like cheating when something tastes this intentional.
  • The glaze does the heavy lifting—your chicken transforms from plain to restaurant-worthy without any complicated techniques.
  • You get to customize the vegetable mix based on whatever looks good at the market, so it never feels repetitive.
02 -
  • Don't skip letting the chicken brown properly before moving it around—those golden edges are where all the flavor lives.
  • Taste your sauce before it hits the pan with the chicken because you can adjust the sweetness or saltiness then, but not afterward without diluting everything.
  • The cornstarch slurry is non-negotiable if you want that glossy, coat-everything finish; without it you just have a thin sauce that slides off.
03 -
  • Taste your soy sauce straight from the bottle before you use it—some brands run much saltier than others, which changes how much seasoning you need in the final dish.
  • Medium-high heat for the chicken prevents it from drying out while still getting that critical brown exterior that makes everything taste better.
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