Description

This Best Teriyaki Chicken Bowl is a quick, flavorful dinner perfect for weeknights or meal prep. Juicy chicken is coated in a glossy homemade teriyaki sauce and served over rice with broccoli. It’s better than takeout—and healthier too!

Ingredients

1.5 lbs chicken thighs, boneless and skinless

2 tablespoons cornstarch

1 tablespoon vegetable oil

1/3 cup soy sauce

1/4 cup brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon rice vinegar

2 cups broccoli florets

3 cups cooked rice (jasmine or long-grain white)

2 tablespoons green onions, chopped

1 teaspoon sesame seeds (optional)

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Instructions

1. Cut chicken thighs into bite-sized pieces and toss in cornstarch until coated.

2. Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through. Set aside.

3. In the same skillet, combine soy sauce, brown sugar, garlic, ginger, and rice vinegar. Stir and let simmer for 2-3 minutes until slightly thickened.

4. Return chicken to the skillet. Stir to coat and let it simmer for another 3-4 minutes until sauce becomes sticky.

5. Meanwhile, steam broccoli until tender-crisp and bright green.

6. Assemble bowls by layering cooked rice, glazed chicken, and broccoli.

7. Garnish with green onions and sesame seeds. Serve hot.

Notes

Don’t skip the cornstarch—it gives the chicken that perfect crispy edge and helps the sauce stick.

You can substitute tamari or coconut aminos to make this gluten-free.

Want extra sauce? Double the teriyaki mixture for extra drizzling over rice or veggies.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 12g
Sodium: 860mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 32g
Cholesterol: 130mg