Teriyaki Chicken Bowl (Printable)

Tender chicken glazed in teriyaki sauce, served atop steamed rice with fresh 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 - ⅓ cup soy sauce
06 - ¼ 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, then stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
04 - In the same skillet, add remaining 1 tablespoon vegetable oil. Add carrots, bell pepper, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until tender-crisp.
05 - Return chicken to skillet, pour teriyaki sauce over chicken and vegetables, toss to coat and heat through for 1 to 2 minutes.
06 - Divide cooked rice among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like you've been simmering it for hours.
  • One pan, colorful vegetables, and chicken that stays tender instead of drying out.
  • It's flexible enough to use whatever you have on hand but reliable enough to impress someone at your table.
02 -
  • Don't crowd the chicken in the pan or it steams instead of browns; work in two batches if you need to, it only takes a few extra minutes and the results are worth it.
  • The cornstarch slurry is the difference between glossy sauce and separated mess; whisk it smooth before adding and don't skip this step even if you're rushing.
  • Taste the sauce before serving and adjust; some soy sauces are saltier than others, so a splash more vinegar or drizzle of honey might be exactly what yours needs.
03 -
  • If your sauce seems too thick, thin it with a teaspoon of water at a time; if it's too thin, mix another tiny cornstarch slurry and simmer for another minute.
  • Use a wok if you have one because the shape makes tossing vegetables easier, but a large skillet works just fine and probably cleans up faster.
  • Cut everything before you start cooking so you're not frantically chopping while the pan is hot and demanding your attention.
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