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Sticky Teriyaki Chicken Bowl with Rice and Veggies

Close-up of a Sticky Teriyaki Chicken Bowl featuring glazed chicken pieces topped with sesame seeds, served over rice with snap peas and carrots.
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Follow this recipe to make a quick, weeknight-friendly chicken and rice bowl featuring a thick, caramelized teriyaki glaze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup cooked jasmine or sushi rice, for serving
  • 2 cups mixed vegetables (broccoli florets, sliced carrots, snap peas), for serving
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish
  • For the Sticky Teriyaki Sauce:
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Prepare the sauce base: In a small saucepan, combine the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly and becomes glossy, about 1 to 2 minutes. Remove from heat and set aside. This is your sticky glaze.
  3. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6 to 8 minutes.
  4. Glaze the chicken: Pour about half of the prepared teriyaki sauce over the cooked chicken in the skillet. Toss the chicken until every piece is coated and the sauce caramelizes slightly onto the chicken, about 1 minute. Reserve the remaining sauce for serving.
  5. Prepare vegetables: If using raw vegetables, add them to the skillet with the chicken during the last 3 minutes of cooking, tossing to coat them lightly in the glaze, or steam/sauté them separately until tender-crisp.
  6. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the sticky teriyaki chicken and the cooked vegetables.
  7. Finish the dish: Drizzle the remaining reserved teriyaki sauce over the chicken and vegetables. Garnish with sliced green onions and sesame seeds before serving immediately.

Notes

  • For the best sticky texture, do not skip the cornstarch slurry step; it creates the necessary thickness.
  • Chicken thighs work well because they remain moist during the quick cooking process.
  • You can substitute frozen stir-fry vegetable mixes for fresh vegetables to save preparation time.

Nutrition

Find it online: https://hungryhearld.com/sticky-teriyaki-chicken-bowl-with-rice-and-veggies/