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Sticky Teriyaki Chicken Bowl with Rice and Veggies

Close-up of a Sticky Teriyaki Chicken Bowl featuring glazed chicken pieces over white rice with snow peas and carrots.
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Prepare a satisfying weeknight meal featuring chicken coated in a thick, sweet, and savory sticky teriyaki glaze, served over rice with mixed vegetables.

Ingredients

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

Instructions

  1. Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, water, brown sugar, mirin, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens significantly, about 1 minute. Remove from heat and stir in the sesame oil. 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 6-8 minutes.
  4. Add the vegetables: Add the mixed vegetables to the skillet with the chicken. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  5. Glaze the chicken and vegetables: Pour about two-thirds of the prepared teriyaki sauce over the chicken and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes until the sauce is hot and very sticky.
  6. Assemble the bowls: Divide the cooked jasmine rice among four bowls. Top the rice with the sticky teriyaki chicken and vegetable mixture.
  7. Garnish: Drizzle any remaining sauce over the bowls if desired. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

  • For extra sticky sauce, reduce the sauce slightly more before adding the slurry, or add a little extra cornstarch slurry.
  • You can substitute frozen mixed vegetables for fresh ones; add them directly to the skillet when directed.
  • Marinate the chicken in half of the sauce for 30 minutes before cooking for deeper flavor.

Nutrition

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