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Sticky Teriyaki Chicken Bowl with Veggies

Close-up of a Sticky Teriyaki Chicken Bowl with Veggies served over white rice, garnished with sesame seeds and green onions.
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Prepare a simple, flavorful meal featuring chicken coated in a thick, sticky teriyaki glaze, served over rice with mixed vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 large carrot, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup cooked white rice or quinoa, for serving
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish
  • For the Sticky Teriyaki Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Prepare the sauce: In a small saucepan, combine the soy sauce, water, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly and becomes glossy, about 1 to 2 minutes. Remove from heat and set aside.
  3. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes.
  4. Cook the vegetables: Add the broccoli, carrots, and bell pepper to the skillet with the chicken. Stir fry for 4 to 5 minutes until the vegetables are tender-crisp.
  5. Glaze the chicken and vegetables: Pour about two-thirds of the prepared sticky teriyaki sauce over the chicken and vegetables. Toss everything gently to coat evenly. Cook for 1 minute until the glaze is hot and very sticky.
  6. Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the sticky teriyaki chicken and vegetable mixture. Drizzle any remaining sauce over the top.
  7. Garnish the bowls with sliced green onions and sesame seeds before serving.

Notes

  • For extra flavor, marinate the chicken pieces in half of the sauce for 15 minutes before cooking.
  • You can substitute the vegetables with snap peas, mushrooms, or bok choy based on what you have available.
  • If you prefer a lower-sugar sauce, reduce the brown sugar to 3 tablespoons.

Nutrition

Find it online: https://kitchnkudos.com/sticky-teriyaki-chicken-bowl-with-veggies/