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Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

Juicy, golden-seared chicken thighs glazed in a sweet-savory homemade teriyaki sauce, served over fluffy steamed rice with crisp vegetables. A weeknight staple that comes together in under 40 minutes and pleases the whole family.

4 servings · Prep 15 min · Cook 25 min · Total 40 min

Japanese · Dinner · Main Course

Ingredients

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Main

  • 1.5 lb boneless skinless chicken thighs trimmed of excess fat
  • 1 tbsp neutral oil such as vegetable or avocado oil
  • avocado oil
  • 2 cup jasmine rice rinsed until water runs clear
  • 1 medium broccoli cut into small florets
  • 1 medium carrot thinly sliced on the diagonal
  • 2 stalks green onions thinly sliced
  • 1 tsp sesame seeds toasted

Teriyaki Sauce

  • 0.33 cup low-sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch mixed with 1 tbsp cold water to form a slurry

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Skillet
  • Pot
  • Paper Towel
  • Wooden Spoon
  • Measuring Cups
  • Whisk
  • Rice Cooker
  • Knife
  • Pan
  • Tongs
  • Measuring Spoons
  • Cutting Board
  • Mixing Bowl (4 Quarts)

Instructions

  1. Cook the rinsed @[Jasmine Rice] according to package directions (typically 2 cups rice to 2½ cups water, brought to a boil, then covered and simmered ^[on low] for ~[15 minutes]). While the rice cooks, steam or blanch the @[Broccoli] florets and @[Carrot] slices in a small #[Pot] of salted boiling water for ~[2–3 minutes] until just tender-crisp. Drain and set aside.
  2. In a small #[Mixing Bowl], whisk together the @[Low-Sodium Soy Sauce], @[Honey], @[Mirin], @[Rice Vinegar], minced @[Garlic], and grated @[Ginger] until combined. In a separate tiny #[Mixing Bowl], stir the @[Cornstarch] with 1 tablespoon of cold water to make a smooth slurry. Set both aside.
  3. Pat the @[Chicken Thighs] dry with paper towels and season lightly with salt and pepper. Heat the @[Vegetable Oil] in a large #[Skillet] ^[over medium-high heat] until shimmering. Add the @[Chicken Thighs] smooth-side down and cook undisturbed for ~[5–6 minutes] until deeply golden. Flip and cook another ~[4–5 minutes] until cooked through (%[internal temperature 165°F]). Transfer to a cutting board and let rest for ~[3 minutes], then slice or chop into bite-sized pieces.
  4. Reduce the #[Skillet] heat ^[to medium]. Pour the teriyaki sauce into the same #[Skillet] and bring to a gentle simmer, scraping up any browned bits. Stir in the @[Cornstarch] slurry and cook for ~[1–2 minutes], stirring constantly, until the sauce thickens and turns glossy. Return the sliced @[Chicken Thighs] to the #[Skillet] and toss to coat evenly in the glaze.
  5. Divide the steamed @[Jasmine Rice] among four bowls. Arrange the glazed @[Chicken Thighs] and vegetables alongside the rice. Spoon any extra sauce from the pan over the top. Garnish with sliced @[Green Onions] and toasted @[Sesame Seeds]. Serve immediately.