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Sticky Teriyaki Chicken Bowl with Rice and Veggies

A close-up of a Sticky Teriyaki Chicken Bowl with rice, topped with glossy teriyaki sauce, broccoli, and green onions.
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Prepare a satisfying weeknight meal featuring chicken coated in a thick, sweet, and savory teriyaki glaze, served over rice with mixed vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water (for slurry)
  • 4 cups cooked jasmine rice
  • 3 cups mixed vegetables (broccoli florets, sliced carrots, snap peas)
  • 1 tablespoon sesame oil
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Prepare the teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, 1/2 cup water, brown sugar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Make the slurry: In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly to a sticky glaze consistency, about 1 to 2 minutes. Remove from heat and set aside.
  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. Glaze the chicken: Pour about half of the prepared teriyaki sauce over the cooked chicken. Toss to coat the chicken thoroughly. Let it cook for 1 minute to allow the glaze to adhere and become very sticky. Remove the chicken from the skillet and set aside.
  5. Cook the vegetables: Add the sesame oil to the same skillet. Add the mixed vegetables and stir-fry for 3 to 5 minutes until they are tender-crisp.
  6. Assemble the bowls: Divide the cooked jasmine rice among four serving bowls. Top the rice with the glazed teriyaki chicken and the stir-fried vegetables.
  7. Finish the dish: Drizzle the remaining teriyaki sauce over the chicken and vegetables. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For the stickiest glaze, ensure you let the cornstarch slurry cook long enough to fully activate and thicken the sauce.
  • You can substitute chicken thighs for breasts; thighs remain juicier during cooking.
  • If you prefer a milder flavor, reduce the amount of soy sauce slightly.

Nutrition

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