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Teriyaki Chicken Rice Bowl with Steamed Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken and Marinade:
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp mirin (optional)
  • 1 tsp sesame oil
  • ½ tsp black pepper
  • For the Teriyaki Sauce:
  • ¼ cup soy sauce (low sodium preferred)
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp mirin or water
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp cornstarch + 2 tbsp water (for slurry)
  • 1 tsp sesame oil
  • For the Bowl:
  • 3 cups cooked jasmine or short-grain rice
  • 1 cup broccoli florets
  • 1 small carrot, sliced into thin rounds
  • ½ cup snow peas or green beans
  • ½ red bell pepper, sliced
  • 1 tbsp sesame seeds, for garnish
  • 2 green onions, chopped

Instructions
 

  • Step 1: Prepare the Chicken : In a medium bowl, combine chicken pieces with soy sauce, mirin, sesame oil, and pepper. Mix well and marinate for 10–15 minutes while preparing the sauce and vegetables.
  • Step 2: Make the Teriyaki Sauce : In a small saucepan, whisk together soy sauce, honey, rice vinegar, mirin, garlic, and ginger. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry (2 tsp cornstarch + 2 tbsp water) and cook until the sauce thickens and becomes glossy. Stir in sesame oil, then remove from heat and set aside.
  • Step 3: Cook the Chicken : Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, until browned and cooked through. Pour half of the teriyaki sauce over the cooked chicken and toss to coat. Let it simmer for 1–2 minutes until the sauce thickens and glazes the chicken beautifully.
  • Step 4: Steam the Vegetables : While the chicken cooks, bring a small pot of water to a boil and place a steamer basket on top. Add broccoli, carrots, snow peas, and bell pepper. Cover and steam for 3–5 minutes until tender but still crisp. Remove from heat and season lightly with salt if desired.
  • Step 5: Assemble the Rice Bowls : Add a scoop of cooked jasmine rice to each bowl. Arrange teriyaki chicken on top, followed by steamed vegetables. Drizzle remaining teriyaki sauce over the bowl. Garnish with sesame seeds and chopped green onions.