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Close-up of a Sticky Teriyaki Chicken Bowl with rice, topped with sesame seeds and green onions.

Sticky Teriyaki Chicken Bowl with Fresh Crunch

This recipe provides a simple way to make a flavorful teriyaki chicken bowl at home. It features chicken thighs coated in a sweet and savory sticky sauce, served over rice with optional steamed vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs Cut into 1.5-inch pieces
For the Sauce
  • 1/3 cup soy sauce recommend Kikkoman
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
For Thickening and Serving
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water to make a slurry
  • 4 cups cooked white or brown rice
  • As needed Steamed veggies (broccoli, snap peas, carrots) optional
  • As needed Sesame seeds and sliced green onions for garnish

Equipment

  • Large skillet
  • Mixing bowl

Method
 

  1. Pat the chicken thighs dry and cut them into 1.5-inch bite-sized pieces.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until the sugar dissolves.
  3. Heat a large skillet over medium-high heat with a drizzle of oil. Cook the chicken pieces in a single layer for 4-5 minutes per side until golden and cooked through (165°F internal temperature). Cook in batches if necessary.
  4. Pour the teriyaki sauce over the chicken in the skillet and bring it to a gentle simmer.
  5. Mix cornstarch with cold water to make a slurry. Slowly add this to the simmering sauce, stirring constantly. Cook for 2-3 minutes until the sauce is glossy and sticky.
  6. While the chicken cooks, steam vegetables and cook rice according to package instructions. Fluff the rice when done.
  7. Assemble bowls by scooping rice, topping with the sticky teriyaki chicken, and arranging steamed veggies on the side.
  8. Garnish with sesame seeds and sliced green onions.

Nutrition

Calories: 475kcalCarbohydrates: 55gProtein: 32gFat: 12gSaturated Fat: 2.5gSodium: 900mgFiber: 3gSugar: 18g

Notes

For a gluten-free option, substitute soy sauce with tamari. To reduce sugar content, halve the brown sugar and honey amounts. Keep the sauce simmering gently to prevent burning. Add a splash of water if the sauce thickens too quickly. Chicken thighs provide juicier results. Using uniform chicken pieces helps them cook evenly. Leftovers store for up to 3 days refrigerated; reheat gently with a small amount of water or broth.

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