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Easy Sticky Teriyaki Chicken and Rice Bowls

sticky teriyaki chicken and rice bowls - featured image
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A quick and easy recipe featuring tender chicken thighs in a sticky, glossy teriyaki sauce served over fluffy jasmine or basmati rice, perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon mirin or rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch
  • 2 cups cooked jasmine or basmati rice
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • Steamed broccoli or snap peas (optional)
  • Pickled ginger or sliced cucumber (optional)

Instructions

  1. Marinate the Chicken (10 minutes): In a mixing bowl, combine soy sauce, mirin or rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Add the chicken pieces and toss to coat evenly. Let it sit while you prepare the rice.
  2. Cook the Rice (15-20 minutes): Cook 2 cups of jasmine or basmati rice according to package instructions. Fluff with a fork and keep warm.
  3. Prepare the Sauce Mixture: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth.
  4. Cook the Chicken (10-12 minutes): Heat a skillet over medium-high heat with a small splash of oil. Add marinated chicken pieces in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden and caramelized. Turn and cook another 3-4 minutes until mostly cooked through.
  5. Add the Sauce and Thicken: Pour the remaining marinade and cornstarch slurry into the pan. Stir quickly to coat the chicken. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes sticky and glossy.
  6. Steam Your Veggies (Optional, 5 minutes): Steam broccoli or snap peas until bright green and tender-crisp.
  7. Assemble the Bowls: Spoon warm rice into bowls. Top with sticky teriyaki chicken, steamed veggies, and sprinkle with toasted sesame seeds and sliced green onions. Add pickled ginger or cucumber slices on the side.

Notes

Avoid overcrowding the pan to ensure proper caramelization. Adjust heat to prevent burning the sauce. Use cornstarch slurry to thicken the sauce to a shiny, clingy glaze. Marinate chicken for 10-15 minutes for best flavor without mushiness. For gluten-free, substitute soy sauce with tamari. For low-carb, swap rice with cauliflower rice.

Nutrition

Keywords: teriyaki chicken, sticky chicken, rice bowls, weeknight dinner, easy recipe, quick dinner, family meal

Find it online: https://jodierecipes.com/easy-sticky-teriyaki-chicken-and-rice-bowls-recipe-for-perfect-weeknight-dinners/