Description
This Teriyaki Chicken Bowl recipe features tender, juicy chicken thighs simmered in a homemade teriyaki sauce, served over steamed rice and sautéed vegetables. It offers a perfect balance of savory and slightly sweet flavors with a nutritious vegetable side, making it a delicious and wholesome meal ready in just 35 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
Sides and Garnish
- 2 cups steamed rice
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the teriyaki sauce: In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until well combined. Set this sauce mixture aside for later use.
- Cut the chicken: Slice the boneless, skinless chicken thighs into bite-sized pieces to ensure quick and even cooking.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until they are browned on the outside and fully cooked through, about 6 to 8 minutes.
- Steam vegetables: While the chicken cooks, steam your chosen vegetables such as broccoli, bell peppers, and carrots until they are tender but still vibrant. Once done, set them aside.
- Add teriyaki sauce to chicken: Pour the prepared teriyaki sauce over the cooked chicken in the pan. Stir well to evenly coat all the chicken pieces with the sauce.
- Thicken the sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Slowly add this slurry to the chicken and sauce mixture while stirring constantly. Continue cooking for about 2 minutes until the sauce thickens to a glossy consistency.
- Sauté vegetables: Heat the remaining 1 tablespoon of vegetable oil in another pan. Briefly sauté the steamed vegetables to add extra flavor and a bit of texture.
- Assemble the bowls: Place a serving of steamed rice into each bowl. Top the rice with the teriyaki chicken and sauce, then add the sautéed vegetables on the side.
- Garnish and serve: Finish by sprinkling toasted sesame seeds and sliced green onions over the top of each bowl. Serve immediately while warm.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- You can substitute chicken thighs with chicken breasts or tofu for a variation.
- Additional vegetables such as snap peas or mushrooms can be used based on preference.
- Make sure not to overcook the vegetables to retain their crunch and nutrients.
- Serve with brown rice or quinoa for a healthier grain option.
