Easy Teriyaki Chicken Bowl Recipe

Recipe Intro

Bright, quick, and satisfying — this Easy Teriyaki Chicken Bowl is perfect for a weeknight. Juicy chicken, glossy teriyaki sauce, and steamed rice come together in minutes. Ready in about 30 minutes and light on fuss.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/3 cup soy sauce
• 2 tbsp mirin (or rice wine)
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch (for thickening)
• 1 tbsp sesame oil
• 2 cups cooked white or brown rice
• 2 cups steamed broccoli florets
• 2 tbsp sliced green onions
• 1 tbsp toasted sesame seeds

Equipment

• large skillet or frying pan
• mixing bowl
• whisk or fork
• measuring cups and spoons
• rice cooker or pot for rice

Steps

1. Start by whisking together the soy sauce, mirin, brown sugar, minced garlic, and grated ginger in a mixing bowl.
2. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the skillet with sesame oil over medium-high heat and brown the chicken 3–4 minutes per side until golden.
3. Pour half of the teriyaki mixture into the pan and simmer the chicken until cooked through, about 6–8 minutes depending on size.
4. Remove the chicken to a cutting board and let it rest 3 minutes. Mix the remaining teriyaki with 1 tbsp cornstarch dissolved in 2 tbsp water, then return to the pan and stir until sauce thickens.
5. Slice the chicken and toss in the glossy sauce to coat evenly.
6. Assemble bowls with warm rice, steamed broccoli, sliced chicken, and a sprinkle of toasted sesame seeds and green onions.

Notes & Variations

• Make it lighter: use chicken breast and reduce sugar by half.
• Vegetarian swap: replace chicken with tofu and pan-fry until golden.

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