Quick & Delicious Sticky Chicken Teriyaki Bowl Recipe at Home
Enjoy this Sticky Chicken Teriyaki Bowl, a quick and delicious meal bursting with flavor in just 30 minutes.
Equipment
- - Pot
- Pan
- bowl
Ingredients
For the Rice
- 1.5 cups Jasmine Rice opt for Mahatma Jasmine for an aromatic touch
For the Chicken
- 8 oz Chicken Breast substitute with chicken thighs for a juicier bite
- 1.5 tbsp Olive Oil can use vegetable or sesame oil
For the Vegetables
- 0.5 cup Carrots thinly sliced; bell peppers or snap peas can work as alternatives
- 1 cup Broccoli zucchini or bell peppers also make great substitutes
For the Sauce
- 0.33 cup Soy Sauce swap with tamari for gluten-free option
- 3 tbsp Brown Sugar honey or coconut sugar are good substitutes
- 1 tsp Honey maple syrup can enhance the flavor
- 1 clove Garlic minced
- 1 tsp Ginger Paste freshly grated ginger can be used
- 0.5 tsp Sesame Oil omit for a lighter taste
- 0.5 cup Water for sauce
- 1.5 tbsp Cornstarch arrowroot powder is a great alternative
- 0.25 tsp Red Pepper Flakes optional for adding spice
For Garnish
- Sesame Seeds
- Green Onions crushed peanuts or cilantro can also be delightful alternatives
Instructions
Cooking Instructions
- 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.
Notes
For an extra kick, add a dash of crushed peanuts or a drizzle of sriracha.