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Teriyaki Chicken Bowl

Tender chicken glazed with sweet and savory teriyaki sauce, served over rice with steamed vegetables. A balanced and satisfying Japanese-inspired lunch bowl.

35 minEasyServes 2550 cal/serving

JapaneseLunchStovetopStandardHigh ProteinDairy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into chunks
  • 1/4 cup soy sauce
  • 2 tbsp mirin (Japanese sweet rice wine)
  • 2 tbsp sake (Japanese rice wine)
  • 2 tbsp brown sugar
  • 2 garlic clove, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch, mixed with water
  • 2 tbsp water, for cornstarch slurry
  • 2 tbsp vegetable oil
  • 2 cups jasmine rice, cooked
  • 2 cups broccoli florets
  • 1 carrots, julienned
  • 2 green onions, sliced
  • 2 tsp toasted sesame seeds
  • 1/2 sheet nori (seaweed), cut into thin strips

Instructions

  1. 1

    In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp mirin (Japanese sweet rice wine), 2 tbsp sake (Japanese rice wine), 2 tbsp brown sugar, 2 minced garlic clove, and 1 tsp grated fresh ginger to make the teriyaki sauce.

  2. 2

    Place the 1 lb cut into chunks boneless, skinless chicken thighs in the marinade, cover, and refrigerate for at least 15 minutes (or up to 24 hours for more flavor).

  3. 3

    Mix 1 tsp cornstarch with 2 tbsp for cornstarch slurry water to create a slurry and set aside.

  4. 4

    Steam 2 cups broccoli florets and 1 julienned carrots until just tender, about 5 minutes. Set aside.

  5. 5

    Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.

  6. 6

    Remove the chicken from the marinade, reserving the marinade.

  7. 7

    Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

  8. 8

    Pour the reserved marinade into the skillet and bring to a simmer.

  9. 9

    Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.

  10. 10

    To serve, place 2 cups cooked jasmine rice in bowls, top with the teriyaki chicken, steamed vegetables, 2 sliced green onions, 2 tsp toasted sesame seeds, and 1/2 sheet cut into thin strips nori (seaweed) strips.

Questions

Can I make Teriyaki Chicken Bowl gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Teriyaki Chicken Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Teriyaki Chicken Bowl?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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