Description
Teriyaki Chicken & Saucy Teriyaki Bowls feature tender chicken glazed in a glossy homemade teriyaki sauce, served over rice with vegetables for a flavorful, satisfying bowl meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1/2 cup soy sauce (halal)
- 1/3 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups cooked jasmine or white rice
- 1 cup broccoli florets, steamed
- 1/2 cup shredded carrots
- Sesame seeds and green onions for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 5–6 minutes per side until cooked through; remove and set aside.
- In the same skillet, whisk together soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar.
- Bring sauce to a simmer.
- In a small bowl, mix cornstarch and water, then stir into the sauce.
- Simmer for 2–3 minutes until thickened.
- Return chicken to the skillet and toss to coat evenly in the sauce.
- Slice chicken if desired.
- Serve chicken over rice with broccoli and carrots.
- Drizzle extra sauce on top and garnish with sesame seeds and green onions.
Notes
- Use low-sodium soy sauce to reduce saltiness.
- Chicken thighs provide extra juiciness.
- Add bell peppers or snap peas for more vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian-Inspired