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30-Minute Sticky Teriyaki Chicken Rice Bowl with Sesame-Ginger Broccoli

A close-up of a Sticky Teriyaki Chicken Bowl featuring glazed chicken pieces, roasted broccoli, and white rice, topped with sesame seeds.
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Make a restaurant-quality sticky teriyaki chicken bowl at home quickly, featuring tender chicken coated in a thick, sweet, and savory glaze served over rice with crisp vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup white rice (uncooked)
  • 2 cups water (for rice)
  • 1 head broccoli, cut into florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, for garnish
  • Salt and pepper to taste
  • For the Sticky Teriyaki Sauce:
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup water
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)

Instructions

  1. Cook the rice according to package directions using 2 cups of water. Keep warm.
  2. Prepare the sauce: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes sticky. Remove from heat and set aside.
  4. Season the cut chicken pieces lightly with salt and pepper.
  5. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes.
  6. Add the broccoli, carrots, and snap peas to the skillet with the chicken. Stir fry for 3 to 4 minutes until the vegetables are tender-crisp.
  7. Reduce the heat to low. Pour about two-thirds of the prepared sticky teriyaki sauce over the chicken and vegetables. Toss gently to coat everything evenly, allowing the sauce to glaze the chicken for about 1 minute.
  8. Stir the sesame oil into the vegetables and chicken mixture.
  9. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the glazed chicken and vegetable mixture. Drizzle the remaining sauce over the top if desired.
  10. Garnish with sesame seeds before serving.

Notes

  • To achieve the stickiest glaze, ensure you let the cornstarch slurry cook long enough to fully activate and thicken the sauce.
  • For a quicker vegetable cook time, you can steam the broccoli and carrots for 3 minutes before adding them to the skillet.
  • Use chicken thighs for a more tender result, as they handle the high heat better than breasts.

Nutrition

Find it online: https://cookerycourier.com/sticky-teriyaki-chicken-bowl-with-rice-and-veggies/