Teriyaki Chicken Bowl

The first time I made teriyaki sauce from scratch, I couldn't believe how different it tasted from the bottled stuff. My kitchen filled with this incredible aroma of ginger and garlic hitting the hot pan. That night, my roommate kept wandering in, asking if dinner was ready yet. It became our go-to comfort food during stressful exam weeks.

Last winter, when my sister came home after a tough breakup, I made this for her without saying much. She took one bite and actually smiled for the first time in days. Food has this way of saying 'I care' without needing any words at all.

Ingredients

• 500 g boneless chicken thighs or breasts: Thighs stay juicier, but breasts work perfectly fine if that's what you have on hand
• 1 tbsp vegetable oil: Use a neutral oil that can handle high heat without smoking
• Pinch of salt and black pepper: Don't skip this step even though the sauce is salty
• 80 ml soy sauce: I've used both light and dark, but dark gives a richer color
• 60 ml mirin: This Japanese sweet rice wine is essential for that authentic glossy finish
• 2 tbsp honey or brown sugar: Honey creates a beautiful sheen, brown sugar adds a deeper molasses note
• 1 tbsp rice vinegar: Cuts through the sweetness and adds brightness
• 2 cloves garlic, minced: Fresh garlic makes a huge difference here
• 1 tsp fresh ginger, grated: Peel it with a spoon to avoid wasting any of the aromatic flesh
• 1 tsp cornstarch mixed with 2 tsp water: This slurry is what transforms the sauce into that sticky glaze we all love
• 1 medium carrot, julienned: Cut them into thin matchsticks so they cook quickly
• 1 red bell pepper, sliced: Adds a gorgeous pop of color and sweetness
• 100 g broccoli florets: Bite-sized pieces work best for even cooking
• 100 g sugar snap peas: Leave them whole or halve them depending on size
• 1 tbsp vegetable oil: For stir-frying the vegetables
• 600 g cooked rice: Day-old rice actually works great here if you have leftovers
• 2 tbsp sesame seeds: Toast them in a dry pan for 30 seconds to bring out their nutty flavor
• 2 spring onions, thinly sliced: Both the white and green parts add fresh crunch

Instructions

Get your rice going first:

Cook it according to package directions, then fluff it with a fork and keep it warm

Whisk together the teriyaki sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Let it bubble gently, then stir in your cornstarch slurry and watch it thicken into a glossy coating consistency

Sear the chicken until golden:

Heat oil in a large skillet or wok over medium-high heat, season the chicken pieces, and cook them until they're browned and cooked through, about 5-6 minutes

Stir-fry the vegetables:

Add another tablespoon of oil to the same pan and toss in the carrots, bell pepper, broccoli, and snap peas. Cook them for 3-4 minutes until they're tender-crisp and still vibrant

Bring everything together:

Return the chicken to the pan, pour over that beautiful teriyaki sauce, and toss until everything's coated and heated through

Assemble your bowls:

Scoop hot rice into four bowls, top with the saucy chicken and vegetables, then sprinkle with sesame seeds and fresh spring onions

Save to Pinterest

This recipe became a Wednesday night tradition in my house. Something about that sticky, sweet-salty glaze makes even the most exhausting day feel manageable.

Make It Your Own

I've found that adding sliced mushrooms or baby corn works beautifully here. Sometimes I'll throw in some baby spinach right at the end, letting it wilt slightly in the warm sauce. The recipe is forgiving, which is probably why I've made it so many times without ever getting bored.

Perfect Pairings

A cold glass of crisp white wine cuts through the richness beautifully. On weeknights, I'll just grab a cold green tea or even some sparkling water with lime. The freshness balances the sweet glaze perfectly.

Meal Prep Magic

This bowls meal prep like a dream. I'll cook a big batch of rice and portion everything into glass containers. The sauce actually gets better as it sits, soaking into the rice and vegetables.

• Cool the components completely before storing to prevent sogginess
• Keep the sauce separate if you're prepping more than 2 days ahead
• Reheat gently with a splash of water to refresh the sauce

Save to Pinterest

There's something deeply satisfying about digging into a bowl that's this colorful and comforting. Hope it becomes a staple in your kitchen too.

Recipe Questions & Answers

→ What makes authentic teriyaki sauce?

Traditional teriyaki combines soy sauce, mirin, and sugar. Our version adds depth with garlic, ginger, and a touch of rice vinegar. The cornstarch slurry creates that glossy, coating consistency that clings beautifully to the chicken.

→ Can I prepare the sauce ahead of time?

Absolutely. Make the teriyaki sauce up to a week in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove before using—you may need to add a splash of water to reach the right consistency again.

→ What vegetables work best in this bowl?

Stir-frying holds up beautifully. We love bell peppers, carrots, broccoli, and sugar snap peas for their color and crunch. Zucchini, mushrooms, bok choy, or snow peas also work wonderfully. Cut everything into uniform pieces for even cooking.

→ How do I get the sauce to coat evenly?

Add the sauce when everything is cooked through and the pan is still hot. Toss continuously for 1–2 minutes over medium heat—the sauce will bubble and thicken, clinging to every piece. Don't overcrowd the pan, or the sauce will steam instead of coating.

→ Can I use chicken breast instead of thighs?

Yes, though thighs stay juicier. If using breasts, cut them slightly larger and be careful not to overcook. Remove them from the pan as soon as they're cooked through, then return them when adding the sauce.

→ What rice works best for this bowl?

Japanese short-grain white rice creates the most authentic experience, but medium-grain or jasmine work well too. Brown rice adds nuttiness and extra fiber. Just make sure your rice is cooked and ready before you start the chicken and vegetables.