Description
Skip the takeout and make these Teriyaki Chicken and Rice Bowls at home in just 30 minutes for a sticky, sweet, and savory dinner that’s way better than anything from a box.
Ingredients
Scale
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup brown sugar, packed
- 2 tablespoons honey
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 2 tablespoons vegetable oil
- 2 cups uncooked jasmine or short-grain rice
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 cup steamed broccoli florets
- 1 large carrot, julienned
- 1 avocado, sliced (optional)
Instructions
- Rinse rice until water runs clear, then cook according to package instructions.
- In a bowl, whisk together soy sauce, mirin, brown sugar, honey, ginger, and garlic. In a separate small bowl, combine cornstarch and water to create a slurry.
- Cut chicken into 1-inch pieces. Heat oil in a large skillet over medium-high heat.
- Add chicken pieces in a single layer, season with salt and pepper. Cook for 3-4 minutes until golden, then flip and cook another 2-3 minutes.
- Pour teriyaki sauce into the skillet and bring to a simmer. Cook for 2 minutes, stirring occasionally.
- Add the cornstarch slurry while stirring constantly. Continue cooking 1-2 minutes until sauce thickens and becomes glossy.
- Divide cooked rice among serving bowls. Top with teriyaki chicken and extra sauce.
- Arrange broccoli, carrots, and avocado (if using) around the chicken.
- Sprinkle with sliced green onions and sesame seeds before serving.