Description
A restaurant-quality teriyaki chicken bowl made at home in 30 minutes. Tender chicken glazed in a sweet, savory-salt sauce is served over fragrant jasmine rice with optional veggies and toppings for a satisfying, budget-friendly meal.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
2 cups cooked jasmine rice
1/3 cup low-sodium soy sauce
3 tbsp honey
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 cup broccoli florets (optional)
1 cup shredded carrots (optional)
Sesame seeds (optional)
Green onions, sliced (optional)
Instructions
Cook jasmine rice according to package instructions
Whisk together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in a bowl
Cut chicken into bite-sized pieces and cook in a skillet over medium heat until browned and nearly cooked through
Stir in the teriyaki sauce and bring to a simmer. Cook 5-7 minutes until chicken is fully done and sauce thickens
Add optional veggies like broccoli and carrots in the last 3 minutes
Serve chicken and sauce over rice, topped with sesame seeds, green onions, or chili flakes
Notes
Use chicken thighs for juicier results; adjust honey/brown sugar to taste
Substitute coconut aminos for gluten-free soy sauce
Add snap peas, bell peppers, or edamame for more crunch
Store leftovers refrigerated for up to 3 days
Check soy sauce label for hidden alcohol (most mass-market brands are alcohol-free)
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 11g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg