Save Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.
This recipe has become my go-to for a fast weeknight dinner that everyone enjoys.
Ingredients
- Chicken: 500 g (1.1 lbs) boneless skinless chicken breasts or thighs cut into bite-sized pieces
- Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce 60 ml (1/4 cup) water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 cloves garlic minced 2 tsp fresh ginger grated 2 tsp cornstarch 2 tsp water (for slurry)
- Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice 150 g (1 cup) carrot julienned or thinly sliced 150 g (1 cup) broccoli florets 1 tbsp vegetable oil
- Garnishes: 2 tbsp toasted sesame seeds 2 spring onions thinly sliced
Instructions
- Cook the rice:
- Cook the rice according to package instructions.
- Prepare sauce:
- While rice cooks whisk together soy sauce 60 ml water honey rice vinegar garlic and ginger in a small bowl.
- Cook chicken:
- Heat oil in a large skillet over medium-high heat Add chicken pieces and cook for 4 5 minutes stirring until golden and cooked through.
- Cook vegetables:
- Add carrots and broccoli to the skillet and stir-fry for 2 3 minutes until just tender.
- Add sauce:
- Pour the teriyaki sauce over the chicken and vegetables Stir well and let simmer for 1 minute.
- Thicken sauce:
- In a small bowl mix cornstarch with 2 tsp water to create a slurry Add to the skillet cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.
- Serve:
- Fluff the cooked rice and divide among bowls Top each with chicken teriyaki and vegetables.
- Garnish:
- Garnish with sesame seeds and spring onions Serve immediately.
Save My family loves gathering around this colorful bowl especially on busy evenings.
Notes
Substitute brown sugar for honey for a vegan option and use tofu instead of chicken Add bell peppers or snap peas for more color and crunch For gluten-free Use tamari or certified GF soy sauce.
Required Tools
Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing
Allergen Information
Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double-check ingredient labels if you have allergies.
Save 
This dish always turns out flavorful and perfect for busy cooks.
Recipe Q&A
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces cook quickly and absorb the sauce well.
- → How can I thicken the teriyaki sauce properly?
Mix cornstarch with a small amount of water to create a slurry, then add it to the simmering sauce for 1–2 minutes until it coats the chicken and vegetables.
- → Can I use different vegetables in the bowls?
Yes, bell peppers, snap peas, or other crisp vegetables can be added for extra color and texture.
- → Is jasmine rice necessary for this dish?
While jasmine or sushi rice is traditional, other long-grain rice varieties work well as a fluffy base.
- → How to make this dish gluten-free?
Replace low-sodium soy sauce with gluten-free tamari to ensure the dish suits gluten-free diets.
- → What are good garnishes to finish this bowl?
Toasted sesame seeds and thinly sliced spring onions add a nutty flavor and fresh bite as garnishes.