There’s something truly satisfying about preparing a meal that fills the kitchen with warmth and happiness. As I whipped up this Sticky Chicken Teriyaki Bowl one busy evening, the succulent aroma of soy sauce mixed with garlic and honey enveloped me like a comforting hug. Perfectly tender chicken glazed in a sweet and savory teriyaki sauce pairs wonderfully with fluffy jasmine rice and a rainbow of crisp vegetables, transforming a simple weeknight dinner into something special.
What I love most about this dish is its incredible versatility. Whether you’re looking to serve a family-friendly meal or impress last-minute guests, this bowl comes together in just 30 minutes! Plus, you’ll have the joy of knowing exactly what’s gone into it—no trips to the fast food drive-thru here! With just a handful of ingredients and a bit of mindful prep, you can craft a delightful dish that’s bursting with flavor. So, roll up your sleeves and let’s dive into making this delicious Sticky Chicken Teriyaki Bowl!
Why is Sticky Chicken Teriyaki Bowl a Must-Try?
Quick and Easy: This recipe comes together in just 30 minutes, making it the perfect option for busy weeknights.
Flavor Packed: Each bite features a harmonious blend of savory and sweet from the homemade teriyaki sauce.
Customizable: Tailor it to your taste by swapping in your favorite veggies or proteins, like chicken thighs or tofu!
Healthy Choice: Filled with fresh ingredients, it’s a wholesome alternative to takeout that the entire family will love.
Meal Prep Friendly: Prepare a big batch in advance for quick reheats throughout the week, ensuring you have delicious dinners without the fuss.
With all these attributes, you’ll absolutely fall in love with this Sticky Chicken Teriyaki Bowl!
Sticky Chicken Teriyaki Bowl Ingredients
For the Rice
- Jasmine Rice – A fluffy base that soaks up delicious flavors; opt for Mahatma Jasmine for an aromatic touch.
For the Chicken
- Chicken Breast (8 oz) – The star protein, cooks up tender and flavorful; substitute with chicken thighs for a juicier bite.
- Olive Oil (1.5 tbsp) – A healthy fat for sautéing; vegetable or sesame oil works beautifully too.
For the Vegetables
- Carrots (1/2 cup, thinly sliced) – Adding a delightful crunch and vibrant color; bell peppers or snap peas can work as alternatives.
- Broccoli (1 cup) – Freshness and vibrancy for the bowl; zucchini or bell peppers also make great substitutes.
For the Sauce
- Soy Sauce (1/3 cup) – Provides a rich umami flavor; swap with tamari for a gluten-free option.
- Brown Sugar (3 tbsp) – The perfect natural sweetness for the sauce; honey or coconut sugar are good substitutes.
- Honey (1 tsp) – Adds a touch of sweetness; maple syrup can creatively enhance the flavor as well.
- Garlic Clove (1, minced) – A fresh flavor enhancer, essential for the flavorful sauce.
- Ginger Paste (1 tsp) – Adds a spicy note; feel free to use freshly grated ginger for a stronger flavor.
- Sesame Oil (1/2 tsp) – Infuses nuttiness into the dish; omit for a lighter taste.
- Water (1/2 cup for sauce, 2 tbsp chilled for cornstarch slurry) – Provides the right consistency for both the rice and sauce.
- Cornstarch (1.5 tbsp) – Thicken up the sauce beautifully; arrowroot powder is a great alternative.
- Red Pepper Flakes (1/4 tsp) – For those who love a bit of heat, this optional ingredient is perfect for adding spice.
For Garnish
- Sesame Seeds & Green Onions – A lovely finishing touch that adds texture and flavor; crushed peanuts or cilantro can also be delightful alternatives.
Dive into this Sticky Chicken Teriyaki Bowl, where every ingredient plays a part in creating comfort and joy in your home kitchen!
How to Make Sticky Chicken Teriyaki Bowl
Cook Rice: In a pot, bring 1.5 cups of water to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for 15-18 minutes until fluffy and tender.
Prepare Ingredients: While the rice is cooking, cut the chicken breast into bite-sized pieces, thinly slice the carrots, and chop the broccoli. Mince the garlic for enhanced flavor.
Sauté Vegetables: Heat the olive oil in a pan over medium-high heat. Add the sliced carrots and broccoli, season with salt, and sauté for about 5 minutes until they are tender-crisp. Set them aside.
Cook Chicken: Increase the heat to high and in the same pan, sear the chicken pieces in batches for about 3 minutes on each side until they are golden brown and fully cooked. Be sure not to overcrowd the pan!
Make Sauce: In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, ginger paste, sesame oil, and water until combined.
Thicken Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of chilled water to create a slurry. Stir this into the sauce mixture in the pan and cook for 2-3 minutes or until the sauce begins to thicken.
Assemble Bowls: Serve the cooked jasmine rice in bowls, pile on the sautéed vegetables and chicken, and generously drizzle the thickened sauce over the top. Finish with a sprinkle of sesame seeds and chopped green onions.
Optional: Add a dash of crushed peanuts or a drizzle of sriracha for an extra kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sticky Chicken Teriyaki Bowls are perfect for busy home cooks looking to save time during the week! You can prep the chicken and vegetables up to 24 hours in advance—simply cut the chicken into bite-sized pieces and slice your carrots and broccoli. Store them in airtight containers in the fridge to maintain freshness. Additionally, you can make the teriyaki sauce ahead of time and refrigerate it for up to 3 days. When you’re ready to serve, just quickly sauté the chicken and vegetables, mix in the sauce until thickened, and serve over freshly cooked rice for a meal that feels just as delicious as when made from scratch!
What to Serve with Sticky Chicken Teriyaki Bowl?
Elevate your dining experience with some delightful pairings that complement this savory meal beautifully.
Crispy Vegetable Spring Rolls: These provide a delightful crunch and a hint of freshness, making them the perfect starter to your teriyaki bowl. The contrast in textures is simply satisfying.
Potstickers: Filled with savory goodness and a crispy bottom, potstickers add a delightful Asian flair to your meal. They’re a crowd-pleaser for any gathering!
Simple Cucumber Salad: A refreshing salad with a tangy dressing lightens up the meal, enhancing the sweet and savory notes of the chicken teriyaki. It’s a vibrant addition on a warm evening.
Steamed Edamame: These seasoned soybean pods are fun to pop and nutritious. They provide an added protein punch while keeping things light and healthy alongside your bowl.
Sesame Noodles: These twirlable noodles, drizzled with a light sesame sauce, add a deliciously nutty flavor that complements the teriyaki taste wonderfully.
Mango Sticky Rice: For a sweet finish, this Thai dessert pairs perfectly! The creamy coconut and sweet mango create a satisfying contrast to the savory bowl.
Green Tea: A warm cup of green tea is a soft, calming drink that enhances the meal’s flavors, balancing the rich teriyaki sauce beautifully.
Expert Tips for Sticky Chicken Teriyaki Bowl
Chicken Check: Use a thermometer: Ensure chicken reaches 160°F before resting; it will finish cooking to 165°F for perfect tenderness.
Lump-Free Sauce: Add cornstarch slurry gradually: Stir continuously while incorporating it into the sauce for a smooth consistency without lumps.
Vegetable Texture: Cook veggies separately: Prevent overcrowding in the pan to keep your vegetables tender-crisp and vibrant for the ideal bowl experience.
Sauce Variations: Experiment with sweetness: Adjust brown sugar and honey levels according to your taste; feel free to add more for an even sweeter teriyaki glaze.
Stock Up: Meal prep ahead: Make a double batch and store in the fridge for quick, delicious dinners throughout the week, perfect for busy nights!
How to Store and Freeze Sticky Chicken Teriyaki Bowl
Fridge: Store your Sticky Chicken Teriyaki Bowl in an airtight container for up to 4 days. This keeps the dish fresh and maintains the quality of the ingredients.
Freezer: For longer storage, freeze individual portions of the bowl for up to 3 months. Use freezer-safe airtight containers to prevent freezer burn and preserve flavors.
Reheating: Reheat in the microwave or on the stovetop. If using a microwave, cover the bowl to keep moisture in, heating until hot throughout. If it’s a bit dry, add a teaspoon of water before reheating.
Assembling Freshly: You may want to keep the rice and vegetables separate until you’re ready to eat. This helps to maintain the texture and flavor of each component!
Sticky Chicken Teriyaki Bowl Variations
Customize this dish to your heart’s content and elevate your meal with your favorite flavors!
- Chicken Thighs: Substitute chicken breasts with thighs for a richer taste and juicier texture.
- Tofu Option: Swap chicken for firm tofu, marinading and frying until golden for a delightful vegetarian twist.
- Mixed Veggies: Add an assortment of bell peppers, snap peas, or zucchini to boost color and crunch.
- Brown Sugar Alternatives: Use honey or coconut sugar to personalize the sweetness based on dietary needs.
- Spicy Kick: Sprinkle in some sriracha or chili garlic sauce for a fiery flavor boost that will awaken your taste buds.
- Citrus Zest: Stir in a bit of orange zest to the sauce for a refreshing citrus note that brightens the dish.
- Peanut Garnish: Top with crushed peanuts for satisfying crunch and additional nuttiness to every bite.
- Herb Infusion: Try adding fresh cilantro or basil before serving for an aromatic herbaceous touch.
Sticky Chicken Teriyaki Bowl Recipe FAQs
What’s the best way to select ripe vegetables for my Sticky Chicken Teriyaki Bowl?
Absolutely! When choosing vegetables, opt for bright colors and firm textures. For broccoli, look for vibrant green florets without yellowing, while carrots should be crisp and free from blemishes. Fresh, crunchy vegetables make a huge difference in the final dish’s flavor and crunch!
How can I properly store my Sticky Chicken Teriyaki Bowl leftovers?
After you enjoy your delicious meal, cool it completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. If you find you have leftovers, don’t hesitate to keep them for future meals—just remember to reheat thoroughly before indulging again!
Can I freeze my Sticky Chicken Teriyaki Bowl? If so, how?
Yes, indeed! For the best results, portion your bowl into individual servings and place them in freezer-safe airtight containers. This will keep your dinner fresh for up to 3 months. When you’re ready to enjoy again, let it thaw in the fridge overnight, then reheat it in a microwave or stovetop, adding a splash of water if it seems dry.
What should I do if my sauce turns out lumpy?
No worries! If your sauce becomes lumpy, simply whisk it vigorously over low heat until smooth. Alternatively, you can blend it in a food processor or use an immersion blender for a perfect consistency. Next time, ensure to add the cornstarch slurry gradually, stirring continuously to avoid lumps.
Are there any dietary considerations for my Sticky Chicken Teriyaki Bowl?
Very! If you’re preparing this meal for someone with dietary restrictions, you can easily make it gluten-free by using tamari instead of soy sauce. Additionally, feel free to substitute chicken with tofu for a vegetarian option. Always double-check the ingredient labels if allergies are a concern, particularly for soy or sesame!
What proteins can I use instead of chicken in the Sticky Chicken Teriyaki Bowl?
The more the merrier! You can replace chicken breast with chicken thighs for a juicier texture, or use tofu for a vegetarian twist. For seafood lovers, shrimp can also work beautifully—just adjust the cooking time accordingly, as shrimp cooks faster than chicken.
Quick & Delicious Sticky Chicken Teriyaki Bowl Recipe at Home
Ingredients
Equipment
Method
- In a pot, bring 1.5 cups of water to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for 15-18 minutes until fluffy and tender.
- While the rice is cooking, cut the chicken breast into bite-sized pieces, thinly slice the carrots, and chop the broccoli. Mince the garlic for enhanced flavor.
- Heat the olive oil in a pan over medium-high heat. Add the sliced carrots and broccoli, season with salt, and sauté for about 5 minutes until they are tender-crisp. Set them aside.
- Increase the heat to high and in the same pan, sear the chicken pieces in batches for about 3 minutes on each side until they are golden brown and fully cooked. Be sure not to overcrowd the pan!
- In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, ginger paste, sesame oil, and water until combined.
- In a small bowl, mix the cornstarch with 2 tablespoons of chilled water to create a slurry. Stir this into the sauce mixture in the pan and cook for 2-3 minutes or until the sauce begins to thicken.
- Serve the cooked jasmine rice in bowls, pile on the sautéed vegetables and chicken, and generously drizzle the thickened sauce over the top. Finish with a sprinkle of sesame seeds and chopped green onions.