Teriyaki Chicken Bowl

Name: Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese-American
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon neutral oil; 1/3 cup low-sodium soy sauce; 1/4 cup water; 3 tablespoons packed brown sugar; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch; 2 tablespoons cold water, for the slurry; 3 cups broccoli florets; 3 cups cooked jasmine or long-grain rice; 2 green onions, thinly sliced; 1 tablespoon sesame seeds

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

For a Teriyaki Chicken Bowl, sear bite-size chicken thighs until browned and cooked through, steam the broccoli, then simmer soy sauce, brown sugar, rice vinegar, ginger, and garlic before thickening it with a cornstarch slurry. Toss the chicken in the glaze and serve over rice with the broccoli.

Jump to Recipe

A good teriyaki bowl needs the sauce to behave like a glaze, not a puddle. That means the chicken gets browned first, the sauce gets its own minute in the skillet, and the cornstarch slurry goes in only after the liquid is bubbling. The result coats every piece of chicken instead of disappearing into the rice.

Chicken thighs are useful here because they stay juicy through the sear-and-glaze routine. Broccoli keeps the bowl from becoming a beige food festival, and rice catches whatever sauce escapes the chicken. Keep the garnish simple: green onion and sesame seeds are enough. The whole thing lands in the useful middle ground between meal prep and a dinner you actually want to eat immediately.

Prep15 minutes

Cook25 minutes

Total40 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon neutral oil
1/3 cup low-sodium soy sauce
1/4 cup water
3 tablespoons packed brown sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
2 tablespoons cold water, for the slurry
3 cups broccoli florets
3 cups cooked jasmine or long-grain rice
2 green onions, thinly sliced
1 tablespoon sesame seeds

Instructions

1Whisk the soy sauce, 1/4 cup water, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a bowl. In a separate small cup, stir the cornstarch with 2 tablespoons cold water until smooth.
2Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning as needed, until browned and cooked through to 165°F. Transfer to a plate.
3Add the broccoli and 2 tablespoons water to the skillet. Cover and steam 3 to 4 minutes until bright green and tender-crisp. Transfer to the plate with the chicken.
4Pour the teriyaki mixture into the skillet and bring it to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and thick enough to coat a spoon.
5Return the chicken to the skillet and toss until fully coated. Divide rice among bowls, add broccoli and glazed chicken, then finish with green onions and sesame seeds.

Nutrition Information

Estimated per serving: 1 of 4 servings.

970Calories

47 gProtein

135 gCarbohydrates

26 gTotal Fat

6 gSaturated Fat

5 gFiber

13 gTotal Sugars

1340 mgSodium

150 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Do not crowd the chicken; brown it in two batches if your skillet is small.
Whisk the cornstarch slurry again immediately before adding it because cornstarch settles quickly.
Stop steaming the broccoli while it still has some bite; it will soften a little more from residual heat.

Substitutions

chicken thighs → boneless chicken breast Cut the breast evenly and pull it from the heat as soon as it reaches 165°F.

broccoli → snap peas or green beans Use a vegetable that can stay crisp under a quick steam.

Storage Instructions

Cool the rice, chicken, and broccoli promptly and refrigerate them in covered containers. Reheat with a splash of water so the glaze loosens instead of scorching.

Make Ahead

The sauce can be whisked a day ahead. Cook the chicken and vegetables close to serving for the best texture.

Frequently Asked Questions

Why is my teriyaki sauce thin?

The sauce must be simmering when the cornstarch slurry goes in. If it still looks thin after a minute, keep it at a gentle simmer and stir until it turns glossy and coats the spoon.

Can I make the bowl with chicken breast?

Yes. Cut the breast into even pieces and cook only until it reaches 165°F so it does not dry out before the glaze is added.

Can I use bottled teriyaki sauce?

You can, but the thickness and sweetness vary by brand. If using bottled sauce, skip the homemade sauce ingredients and add only enough to glaze the cooked chicken.