Teriyaki Chicken Bowl

The smell of teriyaki simmering in a tiny apartment kitchen during college winters became my definition of comfort food. I discovered that homemade sauce tasted nothing like the overly sweet bottled stuff from grocery stores. This bowl became my go-to after long library sessions, partly because it came together faster than waiting for delivery.

My roommate walked in while I was stir frying vegetables and asked if I had suddenly become a chef. The glossy caramelized coating on the chicken makes it look like you spent way more effort than you actually did. Now this is the meal I make when I want people to think I tried harder than I really did.

Ingredients

• 500 g boneless chicken thighs: Thighs stay juicier than breasts through high heat cooking
• 1 tbsp vegetable oil: Needed for searing chicken properly
• Salt and black pepper: Simple seasoning that enhances everything
• 80 ml soy sauce: The salty foundation of the glaze
• 60 ml mirin: Adds sweetness and glossy shine to the sauce
• 2 tbsp honey: Balances the salty soy sauce naturally
• 1 tbsp rice vinegar: Cuts through the richness slightly
• 2 cloves garlic: Fresh minced garlic makes a noticeable difference
• 1 tsp fresh ginger: Grated fresh ginger has more punch than paste
• 1 tsp cornstarch: Mixed with water to thicken the sauce into a glaze
• 1 medium carrot: Julienned for quick cooking and pretty color
• 1 red bell pepper: Adds sweetness and vibrant color contrast
• 100 g broccoli florets: Holds up well in stir frying
• 100 g sugar snap peas: Add crunch and fresh sweetness
• 600 g cooked rice: The base that absorbs all the sauce
• 2 tbsp sesame seeds: Toasted sesame seeds add nutty flavor
• 2 spring onions: Fresh bite that cuts through the sweet glaze

Instructions

Start your rice:

Get the rice cooking first so everything else comes together at the same time

Make the teriyaki sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Simmer for 2 minutes then whisk in the cornstarch mixture until it thickens into a glossy glaze that coats a spoon

Sear the chicken:

Season the chicken pieces generously then cook in hot oil until golden brown on the outside and cooked through, about 5 minutes per side

Stir fry the vegetables:

Add fresh oil to the same pan and toss in carrots, peppers, broccoli, and snap peas. Cook for 3 to 4 minutes until they are bright and still crisp

Combine everything:

Return the chicken to the pan, pour over the teriyaki sauce, and toss until everything is coated and heated through

Assemble the bowls:

Divide warm rice into four bowls then top generously with the glazed chicken and vegetables. Sprinkle with sesame seeds and fresh spring onions

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This recipe turned into a Friday night tradition with my partner, who now requests it weekly. Something about the combination of hot rice, sweet glazed chicken, and crisp vegetables just works.

Making It Vegetarian

Firm tofu cubes work beautifully as a chicken substitute. Press the tofu first, then sear it the same way you would the chicken for golden edges.

Vegetable Swaps

Snow peas, zucchini ribbons, or shiitake mushrooms all cook at similar speeds. The key is keeping pieces uniform so everything finishes cooking together.

Sauce Adjustments

I have learned that everyone likes their teriyaki slightly different. The honey can be increased for a sweeter glaze or reduced for a more savory version.

• Taste the sauce before adding it to the pan
• Remember that the flavor concentrates as it reduces
• Keep warm water nearby if the sauce gets too thick

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Hope this bowl brings you the same cozy comfort it has brought to my kitchen table over the years.

Recipe FAQs

→ What makes teriyaki sauce authentic?

Traditional teriyaki sauce combines soy sauce, mirin, and sugar, creating the characteristic glossy glaze. The addition of garlic and ginger adds aromatic depth while rice vinegar provides brightness.

→ Can I make this ahead of time?

The teriyaki sauce can be prepared up to a week in advance and stored refrigerated. Cooked components keep well for 2-3 days, though vegetables are best when freshly stir-fried to maintain their crisp texture.

→ What vegetables work best in this bowl?

Broccoli, bell peppers, carrots, and sugar snap peas provide excellent color and texture contrast. Feel free to substitute zucchini, mushrooms, snow peas, or baby corn based on preference and seasonal availability.

→ How do I get the sauce to coat properly?

Toss the cooked chicken and vegetables in the warm skillet after adding the sauce. The residual heat helps the glaze adhere evenly. For best results, slightly thicken the sauce with cornstarch slurry before combining.

→ Is there a vegetarian option?

Firm tofu works beautifully as a protein substitute. Press and cube the tofu, then pan-fry until golden before adding to the teriyaki sauce. The vegetables and sauce remain exactly the same.

→ What rice variety should I use?

Short-grain white rice is traditional, but brown rice offers nutty flavor and extra fiber. Jasmine rice provides fragrant aroma while basmati creates a lighter, fluffier bowl.