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Quick Easy Teriyaki Chicken Bowls

Quick Easy Teriyaki Chicken Bowls

Restaurant-favorite flavor with minimal effort for a satisfying and wholesome meal. This recipe is perfect for busy individuals and families seeking a delicious and adaptable meal solution.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil or vegetable oil
  • 1 cup uncooked white rice (sushi rice or jasmine rice recommended)
  • 2 cups water (for rice)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup packed brown sugar
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • toasted sesame seeds (optional garnish) Optional
  • sliced green onions (optional garnish) Optional
  • chopped peanuts (optional garnish) Optional
  • steamed broccoli florets (optional garnish) Optional
  • shredded carrots (optional garnish) Optional

Equipment

  • Medium Saucepan
  • Small Bowl
  • Large skillet or wok

Method
 

  1. In a medium saucepan, combine the 1 cup of uncooked white rice and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Once cooked, fluff with a fork.
    1 cup uncooked white rice (sushi rice or jasmine rice recommended), 2 cups water (for rice)
  2. While the rice is cooking, whisk together the soy sauce, brown sugar, mirin, rice vinegar, grated ginger, and minced garlic in a small bowl. Set aside.
    1/4 cup soy sauce (or tamari for gluten-free), 1/4 cup packed brown sugar, 2 tablespoons mirin (Japanese sweet rice wine), 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic, minced
  3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes.
    1 tablespoon olive oil or vegetable oil, 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  4. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry.
    1 teaspoon cornstarch, 2 tablespoons water (for cornstarch slurry)
  5. Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce. Continue to simmer, stirring constantly, for about 1-2 minutes, until the sauce coats the chicken and is glossy and slightly thickened.
  6. Divide the cooked rice evenly into serving bowls. Top each bowl generously with the teriyaki chicken and its sauce.
  7. Sprinkle with toasted sesame seeds, sliced green onions, chopped peanuts, or serve alongside steamed broccoli florets and shredded carrots for added texture and flavor.
    toasted sesame seeds (optional garnish), sliced green onions (optional garnish), chopped peanuts (optional garnish), steamed broccoli florets (optional garnish), shredded carrots (optional garnish)

Notes

Store cooked chicken and rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.