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Teriyaki Chicken Bowl

This easy homemade teriyaki chicken bowl is pure comfort in a bowl, featuring a sweet, salty sauce that pleases both kids and adults, made with simple, accessible ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 1750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup packed brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 3 cups cooked white rice, for serving
  • 2 cups steamed broccoli florets, for serving
  • 1 tsp toasted sesame seeds, for garnish
  • 2 green onions sliced, for garnish

Method
 

Preparation
  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the chicken pieces and cook for 6 to 7 minutes, stirring occasionally, until the chicken is browned and cooked to 165°F inside.
  3. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger until the sugar starts to dissolve.
  4. Pour the sauce over the cooked chicken in the skillet and bring to a gentle simmer.
  5. Stir in the cornstarch slurry and cook for 2 to 3 minutes while stirring constantly until the sauce thickens and coats the chicken.
  6. Divide the cooked rice among four bowls, then spoon the teriyaki chicken over the rice and add steamed broccoli on the side.
  7. Finish each bowl with toasted sesame seeds and sliced green onions. Serve hot for the best flavor and texture.

Notes

This bowl is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.