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Sticky Teriyaki Chicken Bowl with Rice and Veggies

A close-up of a white bowl filled with white rice, topped generously with glistening Sticky Teriyaki Chicken and steamed broccoli florets, sprinkled with sesame seeds.
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Prepare a complete weeknight meal featuring tender chicken coated in a thick, glossy teriyaki glaze, served over steamed rice with crisp vegetables.

Ingredients

Scale
  • 1.5 lbs 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
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 4 cups cooked white rice
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Sesame seeds, for garnish

Instructions

  1. Prepare the rice according to package directions and keep warm. Steam or lightly sauté the broccoli until tender-crisp. Season the broccoli lightly with salt and pepper.
  2. In a medium bowl, whisk together the soy sauce, water, brown sugar, mirin, rice vinegar, ginger, garlic, and sesame oil for the sauce. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  4. Pour the prepared sauce mixture into the same skillet. Bring the sauce to a simmer over medium heat, stirring constantly. Let it simmer for 2 minutes.
  5. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring continuously. The sauce will thicken quickly. Continue to cook for 1 minute until the sauce is glossy and thick enough to coat the back of a spoon.
  6. Return the cooked chicken to the skillet. Toss the chicken pieces gently until they are completely coated in the thick, sticky teriyaki glaze.
  7. To assemble the bowls, divide the cooked rice among four bowls. Top the rice with the sticky teriyaki chicken and arrange the cooked broccoli alongside.
  8. Garnish the chicken with sesame seeds before serving.

Notes

  • For extra sticky sauce, let the sauce simmer for an extra minute after adding the slurry until it reduces slightly more.
  • Chicken thighs hold moisture better than breasts, resulting in juicier chicken for bowls.
  • If you prefer a sweeter glaze, add one extra tablespoon of brown sugar to the sauce mixture.

Nutrition

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