Why You’ll Love This Chicken Teriyaki Bowl

• It’s faster than delivery. Seriously, from start to finish, you can have this on the table in about 30 minutes. The sauce comes together in the same pan you cook the chicken in, which means less cleanup and more flavor.
• You control the sweetness. Homemade teriyaki sauce lets you adjust the balance of salty and sweet to your exact liking. Prefer it less sweet? Use a little less brown sugar. Love a stronger ginger kick? Grate in a bit more. It’s all up to you.
• It’s a complete meal in one bowl. You’ve got your protein, your carbs, and your veggies all hanging out together. It’s the definition of a satisfying, balanced dinner that leaves you feeling great.
• The leftovers are fantastic. This dish reheats like a dream for lunch the next day. The flavors have even more time to mingle, making it possibly even more delicious on day two.

Ingredients & Tools

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp neutral oil (like avocado or vegetable oil)
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar, packed
• 2 tbsp mirin
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water
• 1 head broccoli, cut into small florets
• 1 large carrot, julienned or grated
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds, for garnish
• 2 cups cooked white rice (jasmine or sushi rice work beautifully)

Tools: A large skillet or wok, a small whisk or fork, a microplane or fine grater for the ginger.

A quick note on the ingredients—using chicken thighs instead of breasts makes a huge difference here. They stay incredibly juicy and are much more forgiving if you overcook them slightly. And please, if you can, use fresh ginger and garlic. The flavor is so much brighter and more aromatic than the powdered versions.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Chicken Thighs vs. Breast. I really recommend thighs for this recipe. They have more fat, which means they stay tender and soak up the sauce beautifully. If you must use breast, be extra careful not to overcook it, as it can become dry quickly.
• What is Mirin, anyway? Mirin is a sweet Japanese rice wine that adds a subtle complexity to the sauce. If you can’t find it, a tiny splash of dry sherry or even a teaspoon of rice vinegar mixed with a pinch of extra sugar can work in a pinch, but the flavor won’t be quite the same.
• Prepping your veggies ahead of time. This recipe comes together fast, so having your broccoli florets ready, your carrots julienned, and your sauce ingredients measured out will make the process smooth and stress-free. We call this *mise en place*—and it’s a game-changer.
• The cornstarch slurry is key. Don’t skip mixing the cornstarch with cold water before adding it to the sauce. This prevents lumps and gives you that signature glossy, thick teriyaki glaze we’re all after.

How to Make Chicken Teriyaki Bowl

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and a sprinkle of red pepper flakes. The cool, crisp acidity is the perfect contrast to the rich, savory bowl.
• Steamed edamame — A classic, easy side. Just sprinkle the pods with coarse sea salt. It’s a fun, interactive starter that gets everyone excited for the main event.

Drinks

• Iced green tea — The slightly bitter, clean notes of green tea cut through the sweetness of the teriyaki sauce beautifully and are incredibly refreshing.
• A light lager or pale ale — If you’re in the mood for something stronger, the crisp carbonation and mild bitterness of a light beer won’t overpower the dish’s flavors.

Something Sweet

• Mochi ice cream — These little chewy, icy treats are the perfect, light way to end the meal. The subtle sweetness and fun texture are a delightful finish.
• Sliced oranges with a hint of cinnamon — Sometimes simple is best. Fresh, juicy orange segments feel cleansing and bright after a savory meal.

Top Mistakes to Avoid

• Mistake: Adding the cornstarch directly to the hot sauce. This is a surefire way to end up with a lumpy, gloppy mess. Always, always mix cornstarch with a cold liquid first to create a smooth slurry.
• Mistake: Overcrowding the pan when searing the chicken. If you dump all the chicken in at once, it will steam instead of sear. Cook in batches if your pan is small to ensure each piece gets that lovely caramelized surface.
• Mistake: Boiling the sauce after adding the slurry. Once the sauce has thickened, turn the heat down. A vigorous boil can sometimes cause the starch to break down, making the sauce thin out again.
• Mistake: Using old, dried-out ginger. Fresh ginger is plump and juicy. If your ginger root is shriveled and fibrous, its flavor will be weak. A little fresh ginger goes a very long way.

Expert Tips

• Tip: Double the sauce. Honestly, you might want to. Having extra teriyaki sauce to drizzle over your rice is never a bad thing. It also reheats wonderfully for leftovers.
• Tip: Marinate for deeper flavor. If you have an extra 30 minutes, toss the raw chicken pieces in half of the teriyaki sauce (before adding the cornstarch) and let it marinate in the fridge. Then, cook as directed, using the other half of the sauce to glaze at the end.
• Tip: Get creative with veggies. Don’t feel limited to just broccoli and carrots. Thinly sliced bell peppers, snap peas, or even mushrooms would be fantastic additions. Just adjust the cooking time accordingly for softer veggies.
• Tip: For a super glossy finish, add a pat of butter. Right at the end, after you’ve turned off the heat, stir in a tablespoon of cold butter. It makes the sauce incredibly rich and gives it a professional-level sheen.

FAQs

Can I make this Chicken Teriyaki Bowl ahead of time?
Absolutely! You can cook the entire dish and store it in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit, so when reheating, add a tablespoon or two of water to the skillet or microwave-safe bowl to loosen it up. The vegetables will soften a little upon reheating, but the flavor will still be fantastic.

Is there a way to make this recipe gluten-free?
Yes, it’s very easy! Simply ensure you use tamari instead of regular soy sauce, and double-check that your mirin is gluten-free (some brands contain wheat). All other ingredients are naturally gluten-free. Serve it over your favorite gluten-free grain like rice or quinoa.

My sauce didn’t thicken. What went wrong?
This usually happens for one of two reasons. First, the sauce might not have been simmering when you added the slurry—it needs that heat to activate the starch. Second, you might not have simmered it long enough after adding the slurry. Give it a good minute or two of constant stirring over the heat. If it’s still thin, you can mix another teaspoon of cornstarch with a tablespoon of water and add it in.

Can I use frozen vegetables?
You can, but there’s a catch. Frozen vegetables release a lot of water as they thaw and cook, which can make your sauce watery. If using frozen broccoli, I’d recommend blanching it separately in boiling water first, draining it very well, and then adding it to the skillet at the very end just to heat through.

How can I make the dish spicier?
I love a bit of heat! The easiest way is to add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce when you add the soy sauce and sugar. You could also garnish the finished bowls with a drizzle of chili oil or a sprinkle of togarashi (Japanese chili pepper blend) for a customizable kick.