Teriyaki Chicken Bowl

The first time I attempted teriyaki at home, I stood over a bubbling pot of soy sauce and sugar, convinced I'd discovered kitchen magic. That store-bought stuff in the bottle had nothing on this glossy, caramel-colored creation I'd just stirred into existence. Now this teriyaki chicken bowl has become my weeknight salvation, the kind of dinner that makes people ask if you've been cooking all day when really it took twenty minutes.

Last Tuesday my roommate walked through the door and immediately announced she needed comfort food. I'd just finished stir-frying the vegetables, the kitchen smelled like garlic and ginger, and that teriyaki sauce was reducing into something impossibly glossy. She hovered around the stove, sneaking pieces of chicken while I pretended not to notice, and we ended up eating straight from the pan instead of bothering with bowls.

Ingredients

• 500 g boneless chicken thighs or breasts: Thighs stay juicier through high-heat cooking, but breasts work if you prefer leaner meat
• 1 tbsp vegetable oil: Use a neutral oil with a high smoke point for the best sear on your chicken
• Pinch of salt and black pepper: Simple seasoning that lets the teriyaki sauce shine without competing flavors
• 80 ml soy sauce: The foundation of your teriyaki, providing that essential salty depth
• 60 ml mirin: Japanese sweet rice wine that adds authentic sweetness and subtle complexity
• 2 tbsp honey or brown sugar: Honey creates a glossier finish, brown sugar adds deeper caramel notes
• 1 tbsp rice vinegar: A splash of acidity cuts through the sweetness and balances the sauce
• 2 cloves garlic, minced: Fresh garlic matters here, jarred stuff can taste harsh and metallic
• 1 tsp fresh ginger, grated: Peel it first, then grate directly into the sauce for maximum flavor
• 1 tsp cornstarch mixed with 2 tsp water: This slurry transforms thin sauce into that perfect coating consistency
• 1 medium carrot, julienned: Cut these into thin matchsticks so they cook quickly and stay slightly crisp
• 1 red bell pepper, sliced: Adds beautiful color and sweetness that complements the savory chicken
• 100 g broccoli florets: Cut them small so they cook evenly in the short stir-fry time
• 100 g sugar snap peas: Leave them whole for satisfying crunch and bright pops of green
• 600 g cooked white or brown rice: Having this ready before you start cooking makes everything else flow smoothly
• 2 tbsp sesame seeds: Toast them in a dry pan for 30 seconds before serving to唤醒 their nutty flavor
• 2 spring onions, thinly sliced: Both white and green parts add freshness and a mild onion bite

Instructions

Get your rice going first:

Start cooking your rice according to package directions so it's ready and waiting when everything else finishes

Whisk together the sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Let it bubble gently for a minute, then stir in your cornstarch slurry and cook until it thickens into something that coats the back of a spoon

Sear the chicken:

Heat oil in a large skillet or wok over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot pan. Let them develop a golden crust before flipping, about 5 to 6 minutes total, then remove and set aside

Stir-fry the vegetables:

Add another splash of oil to the same pan. Toss in carrots, bell pepper, broccoli, and snap peas, stir-frying for just 3 to 4 minutes until they're tender but still have some snap

Bring it all together:

Return the chicken to the pan and pour that glorious teriyaki sauce over everything. Toss it all together for 1 to 2 minutes until everything's glossy and coated

Assemble your bowls:

Divide warm rice among four bowls, top with the chicken and vegetable mixture, then scatter with sesame seeds and those fresh spring onions

Save Pin

My sister-in-law stayed with us for a week last summer, and after her third request for this teriyaki bowl, I realized I should probably just teach her how to make it herself. We cooked side by side in my tiny kitchen, and she called me two weeks later excitedly reporting that she'd added her own twist with extra snap peas.

Making It Your Own

Once you've got the basic teriyaki sauce down, it becomes a canvas for whatever you have in the refrigerator. I've made versions with sliced zucchini when that's what the garden was producing, and mushrooms add an earthy depth that plays beautifully with the sweet sauce.

Perfecting The Rice

Day-old rice actually works best here, its slightly firmer texture holds up better when tossed with the sauce. If you're cooking fresh rice, try spreading it on a baking sheet for 10 minutes to cool and dry slightly before building your bowls.

Timing Is Everything

Mise en place becomes your best friend with this recipe, having everything chopped and measured before you turn on the stove makes the actual cooking feel effortless and relaxed. Pre-mix your sauce, chop all your vegetables into similar sizes, and have the garnish ready to go.

• Cut all your vegetables before starting the chicken
• Warm your serving bowls so the rice stays hot longer
• Double the sauce and keep some in the refrigerator for quick weeknight meals

Save Pin

There's something deeply satisfying about a bowl that hits every flavor note and texture, and this teriyaki chicken bowl has become one of those recipes I can make without even thinking, the kind that feels like coming home.

Recipe Questions

→ What cut of chicken works best?

Boneless skinless chicken thighs stay juicy and tender, but breasts work well too if you prefer leaner meat. Cut into uniform bite-sized pieces for even cooking.

→ Can I make the teriyaki sauce ahead?

Yes, prepare the sauce up to a week in advance and store in the refrigerator. Reheat gently before using, adding a splash of water if it has thickened too much.

→ What vegetables can I use?

Bell peppers, broccoli, snap peas, and carrots provide great color and crunch. Try zucchini, mushrooms, baby corn, or edamame for variety based on what's in season.

→ How do I store leftovers?

Keep components separate in airtight containers for up to 4 days. Reheat the chicken and vegetables gently, adding a splash of water to loosen the sauce. Fresh rice reheats best with a sprinkle of water.

→ Can I make this vegetarian?

Substitute firm tofu or tempeh for the chicken. Press tofu to remove excess moisture, then pan-fry until golden before adding the teriyaki glaze. The sauce is naturally vegetarian.

→ How can I adjust the sauce flavor?

Add more honey for sweetness, extra soy sauce for saltiness, or a splash of rice vinegar for brightness. For spice, incorporate sriracha or red pepper flakes to the sauce.