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Teriyaki Chicken Rice Bowls - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the rice: 2 cups uncooked jasmine or short-grain rice
  • 2 1/2 cups water (adjust per rice type)
  • Pinch of salt (optional)
  • For the chicken: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon neutral oil (canola, avocado, or vegetable)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the teriyaki sauce: 1/3 cup low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons brown sugar (light or dark)
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons mirin or rice vinegar (mirin for sweeter, vinegar for tangier)
  • 2 teaspoons fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • Optional: 1/4 teaspoon red pepper flakes for heat
  • Vegetables and toppings: 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 cup snap peas or edamame
  • 2 green onions, thinly sliced
  • Sesame seeds for garnish
  • Nori strips or pickled ginger (optional)

Method
 

  1. Cook the rice. Rinse the rice until the water runs clear. Add to a pot with water and a pinch of salt. Bring to a simmer, cover, and cook until tender (about 15 minutes for jasmine). Let it rest, covered, for 10 minutes. Fluff with a fork.
  2. Prep the sauce. In a small bowl, whisk soy sauce, water, brown sugar, honey, mirin (or vinegar), ginger, garlic, sesame oil, and red pepper flakes if using. In a separate cup, stir cornstarch with cold water until smooth and set aside.
  3. Blanch or sauté the veggies. Steam or sauté broccoli, carrots, and snap peas until crisp-tender. Season lightly with salt. Set aside so they keep their bright color and crunch.
  4. Season and sear the chicken. Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook, undisturbed, until browned on one side. Stir and cook until just cooked through, 5–7 minutes total for small pieces.
  5. Add the sauce base. Pour the teriyaki mixture (without cornstarch slurry yet) into the skillet with the chicken. Bring to a gentle simmer, scraping up any browned bits for extra flavor.
  6. Thicken the sauce. Stir the cornstarch slurry, then drizzle it into the simmering sauce while stirring. Cook 1–2 minutes until glossy and slightly thick. If it gets too thick, add a splash of water. Taste and adjust sweetness or salt.
  7. Combine with veggies. Fold in the cooked vegetables just to warm them through and coat with sauce. Keep the heat low so they stay crisp.
  8. Assemble the bowls. Spoon rice into bowls. Top with teriyaki chicken and veggies. Finish with green onions, sesame seeds, and any optional toppings.
  9. Serve. Enjoy hot. Keep extra sauce in the pan to drizzle over the rice if you like it saucy.