Easy Sticky Teriyaki Chicken Bowls
A quick and easy recipe for sticky, flavorful teriyaki chicken served over rice with steamed veggies, perfect for busy weeknights and casual dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1/3 cup soy sauce (recommend Kikkoman)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- About 4 cups cooked white or brown rice
- Steamed veggies (broccoli, snap peas, carrots) – optional
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat the chicken thighs dry and cut into 1.5-inch bite-sized pieces.
- In a mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until sugar dissolves.
- Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken pieces in a single layer for 4-5 minutes per side until golden and cooked through (165°F internal temperature). Cook in batches if needed.
- Pour the teriyaki sauce over the chicken in the skillet and bring to a gentle simmer.
- Mix cornstarch with cold water to make a slurry. Slowly add to the simmering sauce, stirring constantly. Cook 2-3 minutes until sauce is glossy and sticky.
- While chicken cooks, steam vegetables and cook rice according to package instructions. Fluff rice when done.
- Assemble bowls by scooping rice, topping with sticky teriyaki chicken, and arranging steamed veggies on the side.
- Garnish with sesame seeds and sliced green onions.
Notes
For gluten-free, substitute soy sauce with tamari. To reduce sugar, halve the brown sugar and honey. Keep sauce simmering gently to avoid burning. Add splash of water if sauce thickens too fast. Use chicken thighs for juicier results. Uniform chicken pieces cook evenly. Leftovers store up to 3 days refrigerated; reheat gently with splash of water or broth.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 475
- Sugar: 18
- Sodium: 900
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 32
Keywords: teriyaki chicken, sticky chicken, quick dinner, easy recipe, chicken bowls, weeknight meal, Asian cuisine