Description
Easy homemade chicken teriyaki rice bowls with tender chicken, steamed rice, and fresh vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 2 cups cooked white rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic.
- Add chicken pieces to the marinade, ensuring all pieces are coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Pour the remaining marinade into the skillet with the chicken. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Divide the cooked rice among serving bowls. Top with the teriyaki chicken.
- Arrange steamed broccoli and shredded carrots alongside the chicken.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For extra flavor, lightly toast the sesame seeds before garnishing.
- Adjust the sweetness of the sauce by adding more or less brown sugar to your preference.
- This dish is great for meal prepping. Store components separately and assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg