Description
Make the ultimate homemade teriyaki chicken bowl tonight—juicy chicken, sticky-sweet sauce, and zero regrets. Your takeout place will miss you.
Ingredients
Scale
- 1/2 cup (120ml) low-sodium soy sauce
- 1/4 cup (50g) brown sugar, packed
- 2 tablespoons (30ml) mirin
- 2 tablespoons (30ml) rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon (15ml) honey
- 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water
- 1 1/2 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil
- 3 cups (585g) cooked white or brown rice
- 2 cups (200g) broccoli florets, blanched
- 1 large carrot, julienned
- 1 cup (75g) sliced mushrooms
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil (optional)
Instructions
- Combine soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger in a small saucepan. Simmer over medium heat, stirring until sugar dissolves.
- Whisk in honey, then add cornstarch slurry while stirring. Simmer 2-3 minutes until thickened. Remove from heat and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt and pepper. Cook 3-4 minutes, flip, and cook another 2-3 minutes until golden and cooked through.
- Reduce heat to medium-low and pour about three-quarters of the teriyaki sauce over the chicken. Toss to coat evenly, letting sauce bubble and thicken around the chicken for 2 minutes.
- Divide rice among serving bowls. Top with glazed chicken, then arrange broccoli, carrots, and mushrooms around the edges.
- Drizzle remaining teriyaki sauce over each bowl. Sprinkle with green onions and sesame seeds. Add optional sesame oil drizzle and serve immediately.