What type of chicken works best?

Boneless, skinless chicken breasts or thighs cut into bite-sized pieces cook quickly and absorb flavors well.

Can I substitute honey in the sauce?

Yes, brown sugar works as a vegan-friendly alternative, maintaining the sauce’s sweetness.

Jasmine or sushi rice provides a fluffy texture that complements the teriyaki glaze and vegetables.

A cornstarch slurry added towards the end creates a glossy, thickened sauce that coats all ingredients.

Yes, bell peppers or snap peas add color and crunch, enhancing the bowl’s flavor and texture.

Substitute tamari or certified gluten-free soy sauce to make 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 has become a staple in my kitchen due to its simplicity and rich flavor combination that everyone in my 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 4 5 minutes stirring until golden and cooked through.
Step 4:: Add carrots and broccoli to the skillet and stir-fry for 2 3 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 1 2 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 loves gathering around this dish especially on busy weeknights when a quick but wholesome meal is needed.

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 dish is perfect for quick dinners and can be easily customized with your favorite vegetables or proteins.

→ What type of chicken works best?: Boneless, skinless chicken breasts or thighs cut into bite-sized pieces cook quickly and absorb flavors well.
→ Can I substitute honey in the sauce?: Yes, brown sugar works as a vegan-friendly alternative, maintaining the sauce’s sweetness.
→ What rice is recommended for this dish?: Jasmine or sushi rice provides a fluffy texture that complements the teriyaki glaze and vegetables.
→ How do I thicken the teriyaki sauce?: A cornstarch slurry added towards the end creates a glossy, thickened sauce that coats all ingredients.
→ Can I add other vegetables?: Yes, bell peppers or snap peas add color and crunch, enhancing the bowl’s flavor and texture.
→ Is this dish suitable for gluten-free diets?: Substitute tamari or certified gluten-free soy sauce to make it gluten-free.