Teriyaki Chicken Bowls Recipe
Make Teriyaki Chicken Bowls Recipe for sticky glazed chicken over jasmine rice—simple, flavorful, and weeknight-friendly.
Ingredients
- 1 1/2 cups (285 g) uncooked jasmine rice, rinsed until water runs mostly clear
- 2 cups (480 ml) water, for cooking the rice
- 1/2 teaspoon fine sea salt, for seasoning the rice (optional)
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (80 ml) water, for the teriyaki sauce
- 1/4 cup (60 ml) mirin (sweet rice wine)
- 2 tablespoons (30 ml) sake or dry sherry (optional but recommended)
- 3 tablespoons (40 g) packed light brown sugar
- 2 tablespoons (30 ml) honey or pure maple syrup
- 2 teaspoons (10 ml) toasted sesame oil
- 3 cloves garlic, finely minced
- 2 teaspoons (10 g) fresh ginger, finely grated
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water, for the cornstarch slurry
- 1 1/2 pounds (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 1/2 teaspoon fine sea salt, for seasoning the chicken
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) neutral oil (canola, vegetable, or grapeseed oil)
- 1 cup (100 g) small broccoli florets, cut into bite-size pieces
- 1 medium carrot (about 80 g), peeled and thinly sliced on a slight diagonal
- 1 cup (140 g) shelled edamame, thawed if frozen
- 2 green onions (scallions), thinly sliced (whites and greens separated)
- 2 teaspoons (8 g) sesame seeds, lightly toasted, plus more for garnish if desired
- 1 small cucumber, thinly sliced (optional, for serving)
- 1 ripe avocado, sliced (optional, for serving)
- Lime wedges, for serving (optional)
Instructions
Step 1: Cook and Fluff the Jasmine Rice
Rinse the jasmine rice under cool running water, swishing with your fingers until the water runs mostly clear to remove excess starch. Transfer the rinsed rice to a medium saucepan with 2 cups (480 ml) water and an optional pinch of fine sea salt, bring to a gentle boil, then cover and simmer on low until the water is absorbed and the grains are tender. Turn off the heat and let the rice rest, covered, for 10 minutes so the steam finishes the job—then uncover and fluff gently with a fork so the grains separate and look glossy and pillowy.
Step 2: Build the Teriyaki Base and Simmer
Combine low-sodium soy sauce, water, mirin, sake (or dry sherry), packed light brown sugar, honey or maple syrup, toasted sesame oil, minced garlic, and grated ginger in a small saucepan. Warm gently until the sugar dissolves and the mixture smells fragrant and slightly sweet-savory; the liquid should look unified and shimmering before thickening. Stir occasionally so the aromas meld and the sauce takes on a warm amber tone.
Step 3: Thicken to a Glossy Syrup
Whisk together cornstarch and cold water until completely smooth, then slowly whisk the slurry into the gently simmering sauce. Keep whisking until the sauce transforms into a glossy, syrupy coating that clings to the whisk and coats the back of a spoon—viscous, polished, and translucent with flecks of garlic and ginger suspended inside. Remove from heat and set aside to cool slightly so it will cling to the chicken and vegetables when combined.
Step 4: Season and Sear the Chicken Pieces
Pat the boneless skinless chicken thighs dry and season evenly with fine sea salt and a touch of freshly ground black pepper. Heat a tablespoon of neutral oil until shimmering, then sear the chicken pieces in a single layer until the bottoms develop a deeply golden, caramelized crust. Flip and finish until cooked through and juicy, the exterior showing concentrated Maillard browning and slightly crisp edges—then transfer the browned pieces to a resting dish so the juices settle.
Step 5: Brighten with Aromatics and Crisp-Tender Vegetables
Return the cooked chicken to the pan and add the sliced white parts of the green onions to soften for a moment. Toss in small broccoli florets and thin diagonal carrot slices and stir over medium heat just until the vegetables become vibrantly green and bright orange—crisp-tender, still holding a slight snap. Stir in shelled edamame to heat through; everything should read as lively, textured, and just-cooked so the vegetables contrast the tender chicken.
Step 6: Coat and Finish with the Teriyaki Glaze
Pour the warm, glossy teriyaki sauce over the chicken and vegetables and stir until every piece is lusciously coated—thick syrup clinging to nooks and crannies, pooling slightly at the pan edge and glazing each broccoli floret. Bring to a gentle simmer so the sauce reduces a touch and becomes shiny and clingy. Finish with toasted sesame seeds and half the sliced green onion tops, taste and adjust if needed; the mixture should look glossy, richly lacquered, and fragrant.
Step 7: Assemble, Garnish, and Serve the Bowls
Divide the hot, fluffed jasmine rice among four serving bowls, spoon the teriyaki chicken and vegetables over the rice so each bowl has a balanced mix of chicken, broccoli, carrot, and edamame. Garnish with the remaining green onion tops, an extra sprinkle of toasted sesame seeds, thin cucumber ribbons and avocado slices if using, and lime wedges at the side for squeezing. Serve immediately while the glaze is warm and glossy for maximum contrast—single bowls showing steam, sticky gloss, bright veg, and a scattering of sesame seeds.
Notes
- Rinse jasmine rice until water runs mostly clear to avoid gummy rice.
- Sear chicken in batches to ensure a good caramelized crust.
- Make the teriyaki sauce ahead and store in the fridge for up to 2 days.
- Use tamari for a gluten-free version and arrowroot as a cornstarch substitute.
- Reheat chicken gently in a skillet with a splash of water to loosen the sauce.