Teriyaki Chicken Bowl (Printable)

Tender chicken glazed with teriyaki sauce atop steamed rice and colorful sautéed vegetables.

# What You 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

# How-To:

01 - Prepare 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. 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 pieces with salt and pepper. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from pan and set aside.
04 - Add another tablespoon of 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 evenly and heat through for 1–2 minutes.
06 - Divide rice among four bowls. Top with teriyaki chicken and sautéed vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Hacks:

01 -
  • The sauce clings to every piece of chicken in this deeply satisfying way that makes you want to scrape the bowl.
  • Comes together faster than ordering takeout, with none of the regret afterward.
  • It's endlessly flexible—swap proteins or vegetables depending on what's hiding in your fridge.
02 -
  • Don't skip making the cornstarch slurry before you start—trying to mix it in after is a frustrating race against lumps.
  • Bite-size chicken pieces cook faster and soak up sauce better than large chunks; I learned this by making huge pieces and waiting forever.
  • Vegetables should finish cooking around the same time as the chicken—timing is everything, so have everything prepped before you start cooking.
03 -
  • Prep all your vegetables before you turn the heat on—there's no time to chop once the skillet is hot.
  • If your sauce seems too thin, it's usually because the cornstarch slurry wasn't mixed in well enough; a quick whisk fixes it.
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