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The backbone of any delicious teriyaki sauce is the aromatic duo of garlic and ginger. Fresh garlic brings a pungent and slightly spicy flavor that elevates the sauce, while ginger adds warmth and a hint of sweetness. Together, they create a complex and satisfying base that enhances the overall taste profile of the Chicken Teriyaki Bowls.

Sweet and Savory Chicken Teriyaki Bowls

Discover the joy of making Sweet and Savory Chicken Teriyaki Bowls with this simple and delicious recipe! Combining juicy chicken thighs with a homemade teriyaki sauce, colorful veggies, and fluffy rice, this dish is both nutritious and visually appealing. Perfect for quick weeknight dinners or meal prep, it can easily be customized to suit your taste. Experience the delightful balance of flavors that will impress your family and elevate your cooking game!
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Ingredients
  

For the Chicken:

1.5 lbs boneless, skinless chicken thighs

1 tablespoon olive oil

Salt and pepper, to taste

For the Teriyaki Sauce:

1/2 cup low-sodium soy sauce

1/4 cup honey

1/4 cup mirin (or substitute with rice vinegar mixed with a little sugar for sweetness)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon toasted sesame oil

For the Bowl:

2 cups jasmine rice (uncooked)

2 cups water or chicken broth

1 cup broccoli florets, steamed

1 cup carrots, shredded

1/2 cup shelled edamame

1/4 cup green onions, chopped

1 tablespoon sesame seeds, for garnish

Pickled ginger, for serving (optional)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice and water (or chicken broth). Bring to a boil over medium-high heat, then cover, reduce to low heat, and simmer for about 15 minutes or until the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

    Prepare the Sauce: While the rice cooks, make the teriyaki sauce. In a small mixing bowl, whisk together the soy sauce, honey, mirin, minced garlic, and grated ginger until well combined. In another small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Incorporate this mixture into the sauce. Heat the combined sauce in a saucepan over medium heat, stirring constantly for about 3-5 minutes, or until slightly thickened. Once thickened, remove from heat and stir in the toasted sesame oil. Set aside.

      Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Add the chicken to the skillet and sear for about 5-7 minutes on each side, until fully cooked through and golden brown. The internal temperature should reach 165°F (75°C).

        Glaze the Chicken: Lower the heat to medium and pour the prepared teriyaki sauce over the seared chicken thighs in the skillet. Allow the chicken to cook for an additional 3-5 minutes, turning occasionally to coat each piece with the sauce, ensuring it becomes glossy and the flavors meld together. Once done, remove from heat.

          Assemble the Bowls: Let the chicken rest for a moment, then slice it into strips. For each serving bowl, layer a generous portion of jasmine rice at the base. Add steamed broccoli florets, a handful of shredded carrots, and a scoop of shelled edamame. Arrange the sliced teriyaki chicken on top of the vegetables.

            Garnish: To finish, sprinkle the assembled bowls with chopped green onions and sesame seeds for added flavor and crunch. You may also add a side of pickled ginger for a zesty contrast, if desired.

              Serve & Enjoy: Serve the Chicken Teriyaki Bowls immediately, allowing everyone to enjoy the delightful combination of sweet and savory flavors paired perfectly with the freshness of the vegetables.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings