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Chicken Teriyaki Bowl Recipe

Japanese-inspired · Main course · 35 min total

A quick and flavorful weeknight dinner featuring juicy chicken thighs glazed in a sweet-savory homemade teriyaki sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 cups steamed jasmine rice
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1/2 cup edamame, shelled
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
2. Heat a large skillet or wok over medium-high heat. Add the chicken thighs and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken and let rest, then slice into bite-sized pieces.
3. Pour the teriyaki sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 1-2 minutes.
4. Return the sliced chicken to the skillet and toss to coat with the sauce.
5. To assemble bowls, divide rice among 4 bowls. Top with chicken, broccoli, carrots, and edamame. Drizzle any remaining sauce over the top. Garnish with sesame seeds and green onions.

Tips

• For a gluten-free version, use tamari instead of soy sauce and ensure mirin and sake are gluten-free.
• You can substitute chicken breasts for thighs, but reduce cooking time to avoid drying out.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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