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Sticky Teriyaki Chicken Bowl with Rice and Vegetables

A close-up of a white bowl filled with Sticky Teriyaki Chicken Bowl with Rice and Veggies, topped with glossy sauce and sesame seeds.
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Make a complete weeknight meal featuring tender chicken coated in a thick, sweet, and savory homemade teriyaki glaze, served over rice with simple cooked vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup cooked white rice (for serving)
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 large carrot, thinly sliced
  • 1/2 cup snap peas
  • For the Sticky Teriyaki Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Optional garnish: Sesame seeds, sliced green onions

Instructions

  1. Prepare the sauce: In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. 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 on all sides and cooked through, about 6 to 8 minutes.
  4. Stir-fry vegetables: Push the cooked chicken to one side of the skillet. Add the broccoli, carrots, and snap peas to the empty side. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
  5. Combine and glaze: Return the chicken to the center. Pour about half of the prepared teriyaki sauce over the chicken and vegetables. Toss everything together quickly until the chicken and vegetables are evenly coated and the sauce is very sticky and reduced. Reserve the remaining sauce for drizzling.
  6. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the sticky teriyaki chicken and vegetables. Drizzle any remaining reserved sauce over the top. Garnish with sesame seeds and green onions before serving.

Notes

  • For extra flavor, marinate the chicken pieces in half of the teriyaki sauce for 15 minutes before cooking.
  • If you prefer a thicker glaze, add a second small cornstarch slurry to the sauce at the end of step 2.
  • Use chicken thighs for a more tender result.
  • For meal prep, store the sauce separately from the chicken and rice until ready to eat.

Nutrition

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