How to Make the Perfect Teriyaki Chicken Bowl
Japanese-American · Easy · 30 min · 4 servings
Grilled chicken breast glazed with homemade teriyaki sauce served over steamed rice with fresh vegetables. A clean and satisfying meal that comes together in about 30 minutes.
Why this recipe works
This Teriyaki Chicken Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breast
- 0.25 cup soy sauce
- 3 tbsp mirin
- 2 tbsp honey
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp cornstarch
- 2 cups cooked white rice
- 1 cup broccoli florets steamed
- 1 tbsp sesame seeds
Step by step instructions
Step 1: Make the Teriyaki Sauce
Whisk together soy sauce, mirin, honey, ginger, and garlic in a small bowl. Mix cornstarch with one tablespoon of water and stir into the sauce.
Step 2: Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken breast for 6 to 7 minutes per side until cooked through and internal temperature reaches 165F.
Step 3: Glaze with Sauce
Pour teriyaki sauce over the chicken in the pan during the last 3 minutes of cooking. Let the sauce bubble and caramelize, turning chicken to coat both sides.
Step 4: Slice the Chicken
Remove chicken from heat and let it rest for 5 minutes. Slice against the grain into even strips.
Step 5: Assemble the Bowls
Divide rice into bowls and top with sliced chicken and steamed broccoli. Drizzle remaining sauce over the top and garnish with sesame seeds.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mirin → dry sherry mixed with a pinch of sugar
- honey → brown sugar
- broccoli → snap peas or bok choy
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the sauce too early which causes it to burn before the chicken is cooked through
- Cutting the chicken immediately without resting which causes juices to run out
- Using low heat which prevents proper caramelization of the sauce
Nutrition facts
Per serving: 490 calories, 40g protein, 52g carbs, 10g fat, 3g fiber.
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