What type of chicken is best for this dish?

Boneless, skinless chicken breasts or thighs work well; thighs offer more moisture and flavor.

Can I use another type of rice?

Jasmine or sushi rice is preferred for its texture, but you can substitute with basmati or brown rice if desired.

Mix cornstarch with cold water to create a slurry before adding it slowly to the simmering sauce while stirring constantly.

Yes, bell peppers, snap peas, or green beans can add extra color and crunch.

Use tamari or certified gluten-free soy sauce to keep it gluten-free.

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

This recipe is my go-to when I need a fast and satisfying dinner that the whole family enjoys.

Chicken: 500 g (1.1 lbs) boneless skinless chicken breasts or thighs cut into bite-sized pieces
Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce 60 ml (1/4 cup) water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 cloves garlic minced 2 tsp fresh ginger grated 2 tsp cornstarch 2 tsp water (for slurry)
Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice 150 g (1 cup) carrot julienned or thinly sliced 150 g (1 cup) broccoli florets 1 tbsp vegetable oil
Garnishes: 2 tbsp toasted sesame seeds 2 spring onions thinly sliced

Step 1:: Cook the rice according to package instructions.
Step 2:: While rice cooks whisk together soy sauce 60 ml water honey rice vinegar garlic and ginger in a small bowl.
Step 3:: Heat oil in a large skillet over medium-high heat Add chicken pieces and cook for 45 minutes stirring until golden and cooked through.
Step 4:: Add carrots and broccoli to the skillet and stir-fry for 23 minutes until just tender.
Step 5:: Pour the teriyaki sauce over the chicken and vegetables Stir well and let simmer for 1 minute.
Step 6:: In a small bowl mix cornstarch with 2 tsp water to create a slurry Add to the skillet cooking 12 minutes until the sauce thickens and coats the chicken and veggies.
Step 7:: Fluff the cooked rice and divide among bowls Top each with chicken teriyaki and vegetables.
Step 8:: Garnish with sesame seeds and spring onions Serve immediately.

My family gathers around this meal often and it's always a hit especially with the little ones who love the sweet teriyaki flavor.

Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing

Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double-check ingredient labels if you have allergies

Calories 430 Total Fat 7 g Carbohydrates 62 g Protein 29 g per serving

This simple chicken teriyaki bowl comes together quickly and delights with every bite.

→ What type of chicken is best for this dish?: Boneless, skinless chicken breasts or thighs work well; thighs offer more moisture and flavor.
→ Can I use another type of rice?: Jasmine or sushi rice is preferred for its texture, but you can substitute with basmati or brown rice if desired.
→ How do I thicken the sauce without lumps?: Mix cornstarch with cold water to create a slurry before adding it slowly to the simmering sauce while stirring constantly.
→ Are there good vegetable substitutes?: Yes, bell peppers, snap peas, or green beans can add extra color and crunch.
→ Is the dish suitable for gluten-free diets?: Use tamari or certified gluten-free soy sauce to keep it gluten-free.