Description
Delicious and easy-to-make Teriyaki Chicken Bowls featuring tender chicken thighs cooked in a sweet and savory homemade teriyaki sauce, served over steamed rice and fresh vegetables. Perfect for a quick weeknight dinner that combines vibrant flavors and nutritious ingredients.
Ingredients
Scale
Chicken and Teriyaki 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)
Accompaniments
- 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, minced garlic, and minced ginger until well combined. Set the mixture aside for later use.
- Cut the Chicken: Trim and cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy eating.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, about 6 to 8 minutes.
- Steam the Vegetables: While the chicken is cooking, steam your choice of chopped vegetables such as broccoli, bell peppers, and carrots until they become tender but still crisp. Once done, set them aside.
- Combine Sauce and Chicken: Pour the prepared teriyaki sauce into the pan with the cooked chicken. Stir well and bring the mixture to a simmer.
- Thicken the Sauce: Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly add this slurry to the simmering sauce while stirring continuously to thicken it. Cook for another 1-2 minutes until the sauce achieves a glossy, thick consistency.
- Assemble the Bowls: Serve the teriyaki chicken over steamed rice, arrange the steamed vegetables on the side, and sprinkle with toasted sesame seeds and sliced green onions for garnish.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly to avoid drying out the meat.
- For a gluten-free option, use tamari or a gluten-free soy sauce.
- Feel free to customize the vegetables based on seasonal availability and personal preference.
- If you prefer a thicker sauce, you can add a bit more cornstarch slurry gradually until desired consistency is reached.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
