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Easy Teriyaki Chicken Rice Bowls Recipe with Sticky Glaze Perfect for Dinner

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A quick and comforting teriyaki chicken rice bowl featuring a sticky, shiny glaze that balances sweet and savory flavors, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cups cooked white or brown rice (about 1 cup uncooked)
  • 1/4 cup soy sauce (low sodium preferred)
  • 3 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • About 2 cups vegetables for topping (thinly sliced green onions, steamed broccoli, shredded carrots, or snap peas)
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 tablespoon vegetable oil (for cooking chicken)

Instructions

  1. Rinse 1 cup (200 g) of rice under cold water until water runs clear. Cook according to package instructions—about 15 minutes in a rice cooker or 18 minutes simmering in a pot with 2 cups (480 ml) water. Once done, fluff with a fork and set aside, keeping warm.
  2. Pat dry the chicken thighs and cut into bite-sized pieces, about 1-inch chunks.
  3. In a small bowl, whisk together 1/4 cup soy sauce, 3 tablespoons honey, minced garlic, grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Mix the cornstarch with 1 tablespoon cold water separately and set aside.
  4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook about 4-5 minutes without moving, then flip and cook another 3-4 minutes until golden and cooked through (internal temperature 165°F).
  5. Reduce heat to medium-low, pour the teriyaki sauce over the chicken, and stir to coat evenly. Add the cornstarch slurry and cook for 2-3 minutes, stirring frequently, until the sauce thickens to a sticky glaze.
  6. While the chicken cooks, steam or blanch your chosen vegetables until just tender, about 3-4 minutes.
  7. Spoon the warm rice into bowls, top with glazed chicken and vegetables. Sprinkle with toasted sesame seeds and sliced green onions.

Notes

Use chicken thighs for juiciness and flavor. For gluten-free, substitute soy sauce with tamari. To thicken the glaze, mix cornstarch with cold water before adding to the pan. Avoid overcrowding the skillet to get a good sear. Add a splash of water if the sauce gets too thick. Rest chicken in the pan after searing for tender bites.

Nutrition

Keywords: teriyaki chicken, rice bowls, easy dinner, sticky glaze, weeknight meal, quick recipe, chicken thighs, healthy dinner

Find it online: https://tempotaste.com/easy-teriyaki-chicken-rice-bowls-recipe-with-sticky-glaze-perfect-for-dinner/