Teriyaki Chicken Bowl with Homemade Teriyaki Sauce

A bowl of rice topped with glazed chicken slices, steamed broccoli, and carrots, garnished with sesame seeds and green onions. Black chopsticks rest on the bowl, which sits on a striped napkin.

Teriyaki Chicken Bowl with Homemade Teriyaki Sauce

There is no need for takeout when you have this teriyaki chicken bowl recipe. Chicken thighs glazed in a homemade teriyaki sauce (the kind that clings) over white rice with roasted broccoli and carrots. It is a weeknight dinner and meal prep hero. The leftovers eaten straight from the fridge the next day should not be understated.

Course Lunch, Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 437kcal

Author Wendy Polisi

Ingredients

Sauce

½ cup soy sauce low sodium soy sauce can be used; gluten free tamari also works
½ cup mirin
¼ cup chicken broth
3 tablespoons brown sugar light or dark brown sugar
1 tablespoon fresh grated ginger
1 teaspoon minced garlic
1 ½ tablespoons cornstarch

Vegetables

10 ounces broccoli cut into florets
4 carrots peeled and sliced
1 tablespoon avocado oil
½ teaspoon salt
¼ teaspoon pepper

Chicken

1 ½ pounds boneless skinless chicken thighs
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon avocado oil

Bowl

4 ½ cups cooked rice (¾ cup per bowl)

For Serving

Yum Yum Sauce scallions (green onion), sesame seeds, cilantro

Instructions

Preheat the oven to 400°F.
Bring the soy sauce, mirin, chicken broth, brown sugar, ginger and garlic to a boil in a small saucepan.
Bring to a boil and boil for 3 minutes. Stir together the cornstarch and 2 tablespoons water in a small dish and add to the sauce.
Cook until thickened, about 1 more minute. Divide the mixture in half.

Vegetables

Line a baking sheet with parchment paper and add the vegetables in a single layer. Toss with oil, and season with salt and pepper. Cook for 15 minutes, stirring occasionally.
Season the chicken with salt and pepper.
Heat a large oven safe skillet to medium-high heat.
Add the oil, and then the chicken.
Cook for 3 minutes, and flip. Cook for another 3 minutes.
Turn the heat off, and brush with half of the teriyaki sauce.
Bake for 8 minutes, until 165°F.
Remove from the oven, and rest for 5 minutes before slicing into strips or cubes.
Assemble the bowls
To serve, place the rice in the bowls and top with the chicken and vegetables. Drizzle with the remaining teriyaki sauce and desired toppings.

Notes

Watch the sauce. It boils over fast — keep whisking and don't step away during the 3-minute boil.
Divide the sauce in half before the chicken touches it. Half cooks onto the chicken; half stays clean and gets drizzled at serving.

Storage

Store leftover teriyaki chicken in airtight containers the fridge for up to four days, or in the freezer for up to a month. Teriyaki sauce will last about 2 weeks in a sealed jar in the fridge. It thickens further as it sits. Thin with a splash of water or chicken broth if needed before reusing

For meal prep, store the sauce separately in a small jar; reheat the rice, chicken, and vegetables together in the microwave and pour the sauce over the hot bowl right before eating.

Nutrition