Teriyaki Chicken Bowl

The steam from our rice cooker used to fog up the kitchen windows every Tuesday night, that teriyaki smell drifting into the hallway and making neighbors stop by to ask what was cooking. My roommate would hover by the stove with a fork in hand, sampling the sauce before it even had time to thicken properly. We eventually learned to double the recipe because those first test bites turned into full meals standing up at the counter.

Last month my daughter requested teriyaki bowls for her birthday dinner instead of cake, and honestly I understood the choice completely. She sat on the counter watching me julienne the carrots, asking questions about why the sauce bubbles up when you add cornstarch. Now she makes this recipe on busy weeknights for her own family, still standing guard by the stove with her fork.

Ingredients

• 500 g boneless chicken thighs or breasts: Thighs stay juicier during high heat cooking, but both work perfectly here
• 1 tbsp vegetable oil: Needed for both searing the chicken and stir frying the vegetables
• Pinch of salt and black pepper: Simple seasoning that lets the teriyaki shine
• 80 ml soy sauce: The foundation of that classic savory teriyaki flavor
• 60 ml mirin: Japanese sweet rice wine that adds authentic depth
• 2 tbsp honey or brown sugar: Balances the salty soy sauce with gentle sweetness
• 1 tbsp rice vinegar: Adds brightness and cuts through the richness
• 2 cloves garlic, minced: Fresh aromatics that make the house smell incredible
• 1 tsp fresh ginger, grated: Use fresh ginger paste if you are short on time
• 1 tsp cornstarch mixed with 2 tsp water: This slurry transforms thin sauce into glossy glaze
• 1 medium carrot, julienned: Adds sweetness and beautiful orange color
• 1 red bell pepper, sliced: Brings crunch and a pop of red to the bowl
• 100 g broccoli florets: Hold their texture beautifully in stir fry
• 100 g sugar snap peas: Burst with sweetness when you bite into them
• 600 g cooked white or brown rice: Freshly cooked rice absorbs the sauce best
• 2 tbsp sesame seeds: Toast them lightly for extra nutty flavor
• 2 spring onions, thinly sliced: Adds fresh onion bite and beautiful green color

Instructions

Get your rice going first:

Start the rice according to package instructions so it is ready and waiting when everything else finishes cooking

Whisk up the sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Let it bubble gently, then stir in the cornstarch slurry and cook for 1 to 2 minutes until it thickens into a glossy coating consistency

Sear the chicken:

Heat oil in a large skillet or wok over medium high heat. Season the chicken pieces with salt and pepper, then add them to the hot pan. Cook for 5 to 6 minutes until golden brown and cooked through, then remove and set aside on a plate

Stir fry the vegetables:

Add another tablespoon of oil to the same skillet. Toss in the carrots, bell pepper, broccoli, and sugar snap peas. Stir fry for 3 to 4 minutes until they are bright and tender crisp

Bring it all together:

Return the chicken to the pan and pour that gorgeous teriyaki sauce over everything. Toss gently for 1 to 2 minutes until everything is coated and heated through

Assemble your bowls:

Divide the warm rice among four bowls. Spoon the chicken and vegetable mixture over the top, then finish with sesame seeds and those fresh spring onions

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My father in law still talks about the first time he had this dish at our house, how he kept scraping his bowl to get every last drop of sauce. Now he requests it whenever they visit, and I have learned to keep extra ingredients on hand just in case.

Making It Your Own

The teriyaki sauce base is incredibly forgiving, adjusting easily to your taste preferences. Add more honey if you have a sweet tooth, or extra ginger for a sharper kick.

Perfecting The Rice

Day old rice works wonderfully for bowls because the grains separate and do not clump together. If you are cooking rice fresh, let it steam uncovered for 5 minutes before fluffing with a fork.

Getting Ahead

The teriyaki sauce keeps beautifully in the refrigerator for up to two weeks, making weeknight dinners almost instant. I often double the batch and store half in a glass jar.

• Chop vegetables the night before and store them in the crisper drawer
• Cut chicken into pieces in the morning for faster evening cooking
• Toast extra sesame seeds to keep on hand for garnish

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There is something deeply satisfying about a bowl that hits every flavor and texture profile in one go. Hope this becomes your Tuesday night tradition too.

Recipe FAQs

→ What cut of chicken works best?

Chicken thighs stay more tender and juicy during cooking, but boneless breasts work perfectly fine if you prefer leaner meat. Just be careful not to overcook them.

→ Can I make the teriyaki sauce ahead of time?

Absolutely. The sauce keeps well in the refrigerator for up to a week. Reheat gently before using, adding a splash of water if it has thickened too much.

→ Is this dish spicy?

Traditional teriyaki is not spicy, but you can easily add heat with sriracha, red pepper flakes, or fresh chili peppers if you enjoy some kick.

→ What rice varieties work best?

Short-grain white rice is classic, but brown rice adds nutty flavor and extra fiber. Jasmine rice also complements the teriyaki flavors nicely.

→ Can I use store-bought teriyaki sauce?

Yes, though homemade sauce gives you control over sweetness and saltiness. Most bottled versions tend to be sweeter and more processed.

→ How do I store leftovers?

Keep components separate in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables gently, adding a splash of water to refresh the sauce.