A homemade teriyaki chicken bowl is the ultimate solution for a busy weeknight when you want something better than a takeout box.
This recipe combines tender pieces of chicken with a glossy, sweet-and-salty glaze that coats everything perfectly. It is a complete, balanced meal that feels special but uses very basic ingredients you likely already have in your kitchen.
Ingredients
This recipe makes 4 servings, which is great for a family dinner or for packing away high-quality lunches for the next few days.
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets, cut small
- 1.5 cups dry white rice (jasmine or basmati)
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish
The Glaze
The heart of a “top-notch” teriyaki bowl is the sauce. While store-bought bottles are convenient, they are often too thin or way too salty. Making your own glaze at home allows you to find that perfect balance between the deep saltiness of the soy sauce and the rich sweetness of the brown sugar and honey. The honey is a small secret here; it gives the sauce a beautiful shine and helps it stick to the chicken instead of just pooling at the bottom of the bowl.
Using fresh ginger and garlic is another way to elevate this dish. When these aromatics simmer in the soy sauce, they release oils that give the sauce a warm, earthy flavor that you just cannot get from a powder. This sauce is thick, dark, and rich, making every bite of chicken and broccoli feel like a treat. It turns a simple bowl of rice into a meal that smells like a professional Japanese grill.
Steam Start
Start by cooking your rice. Rinse the grains under cold water until the water is no longer cloudy to ensure a fluffy texture. Use a standard ratio of one and a half cups of water for every cup of rice. Bring it to a boil, then turn the heat to the lowest setting and cover the pot. Let it cook for 15 minutes, then turn off the heat and let it sit with the lid on.
This steaming time is what makes the rice soft and prevents it from sticking to the bottom of the pot.
Sauce Simmer
While the rice is working, make your teriyaki base. In a small saucepan, combine the soy sauce, water, rice vinegar, brown sugar, honey, ginger, and garlic. Bring the mixture to a gentle simmer over medium heat. Once it starts to bubble, whisk in your cornstarch and water mixture. Keep whisking for about two minutes.
You will see the sauce turn from a light brown to a dark, translucent glaze that is thick enough to coat a spoon. Set it aside.
Veggie Snap
Bring a small pot of water to a boil and add a pinch of salt. Drop in your broccoli florets and cook them for only 2 to 3 minutes. You want the broccoli to turn a bright, vibrant green but still have a firm “snap” when you bite into it. Immediately drain the broccoli and rinse it with cold water to stop the cooking process.
This keeps the vegetables fresh and prevents them from turning into mush when you mix them with the hot chicken later.
Golden Sear
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces in a single layer. Let them sit undisturbed for 3 to 4 minutes to develop a deep, golden-brown crust.
Chicken thighs are better than breasts for this dish because they stay juicy and tender even at high heat. Flip the pieces and cook for another 3 minutes until the chicken is cooked through and no longer pink in the center.
Final Toss
Pour your homemade teriyaki glaze directly into the skillet with the chicken. Toss the chicken pieces so they are completely smothered in the sauce. Add the blanched broccoli florets to the pan as well. Stir everything together for about one minute.
The heat from the pan will warm the broccoli back up and allow it to soak up a little bit of the sauce without losing its bright color. The sauce should be bubbling and very sticky at this point.
Bowl Build
Scoop a generous amount of rice into four bowls. Top the rice with the teriyaki chicken and broccoli. Make sure to scrape every bit of the extra sauce from the pan onto the bowls. Finish the dish by sprinkling sesame seeds and sliced green onions over the top.
The green onions add a necessary sharp crunch that cuts through the sweetness of the glaze, while the sesame seeds give it a finished, professional look.
Better Texture
If you want a “top-notch” texture on your chicken, try a technique called “velveting.” Before frying, toss your raw chicken pieces in a tablespoon of cornstarch and a splash of soy sauce. This creates a very thin barrier that protects the meat from the high heat of the pan.
The result is chicken that is incredibly soft on the inside but has a slightly crispy, sauce-grabbing exterior. It is a simple step that makes a huge difference in how the meal feels.
Another tip is to toast your sesame seeds. Place them in a dry pan over medium heat for about 60 seconds until they turn a light tan color and smell nutty. This brings out their natural oils and makes the garnish much more than just a decoration. It adds a layer of flavor that complements the toasted notes in the soy sauce and the sweetness of the brown sugar.
Common Pitfalls
The most common mistake is overcooking the chicken breast. If you choose to use breast meat instead of thighs, you must be very careful. Breasts dry out quickly, especially when cut into small pieces. To avoid this, take the chicken out of the pan the second it is cooked through.
You can always add it back in once the sauce is ready. Thighs are much more forgiving and stay moist even if they stay in the pan a minute too long.
Another issue is the sauce thickness. If your sauce is too thin, it will run through the rice and make the bottom of the bowl soggy. If it is too thick, it will be hard to toss with the chicken. If your sauce gets too thick, just add a tablespoon of water to loosen it up.
If it is too thin, let it simmer for another minute. The goal is a consistency that looks like warm maple syrup.
Can I Use Frozen Broccoli For This Bowl?
Yes, frozen broccoli works well and is a great time-saver. However, you should not boil it the same way you do fresh broccoli. Frozen vegetables are usually blanched before they are frozen, so they are already partially cooked.
Instead of boiling them, simply thaw them and throw them into the pan with the chicken during the final minute of cooking. This prevents them from getting waterlogged and keeps them as firm as possible.
How Do I Reheat The Leftovers?
Teriyaki chicken bowls make excellent leftovers for work or school. To keep the chicken from getting tough, reheat the bowl in the microwave with a damp paper towel draped over the top. The steam from the towel will help moisten the rice and the chicken.
If you have extra sauce, keep it in a small separate container and add it after reheating. This ensures the flavors stay bright and the rice doesn’t soak up all the moisture while sitting in the fridge.
