A sweet and savory chicken teriyaki bowl, perfect for a quick, healthy, and satisfying meal at home. Far better than any takeout, this dish is packed with flavor and simple to prepare.
Easy Homemade Teriyaki Bowl
A sweet and savory chicken teriyaki bowl, perfect for a quick, healthy, and satisfying meal at home. Far better than any takeout, this dish is packed with flavor and simple to prepare.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 0.5 cup low-sodium soy sauce
- 0.25 cup mirin
- 0.25 cup sake optional (or substitute with more mirin or water)
- 2 tablespoons brown sugar or honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon sesame oil
- 2 cups cooked white or brown rice for serving
- 2 cups broccoli florets steamed or roasted
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons sliced green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, mirin, sake (if using), brown sugar/honey, grated ginger, and minced garlic. This is your teriyaki sauce base.
- In a separate small bowl, combine cornstarch and cold water to create a slurry. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Pour the teriyaki sauce base over the chicken. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
- While the chicken is cooking, steam or roast your broccoli florets until tender-crisp.
- To assemble, divide cooked rice into serving bowls. Top with the chicken and teriyaki sauce, and steamed broccoli.
- Garnish with sesame seeds and sliced green onions before serving immediately.
Notes
Feel free to swap chicken with salmon, beef, or tofu for a different protein. Add more vegetables like snap peas, bell peppers, or mushrooms. For a thicker sauce, add a bit more cornstarch slurry. Serve with brown rice or quinoa for extra fiber.
