Chicken Teriyaki Bowl

This easy teriyaki chicken bowl comes together in about 10 minutes using just a handful of ingredients.

This easy Chicken Teriyaki bowl is loaded with juicy morsels of chicken glazed in a simple three-ingredient teriyaki sauce. Served over a bowl of rice and veggies, it's a quick weekday meal that comes together in about fifteen minutes.

Course Entree

Cuisine Japanese

Keyword rice bowl

Level Beginner

Main Ingredient Poultry, Rice

Diet Dairy-Free

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 812 kcal

Ingredients

1 small head broccoli (cut into florets)
1 small carrot (peeled and sliced)
450 grams skin-on boneless chicken thighs (cut into bite-sized pieces)
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sugar
2 servings cooked rice
1 teaspoon black sesame seeds

Grams + US Cups - Ounces + US Cups

Instructions

Bring a pot of salted water to a boil and cook the carrots for 7-10 minutes or until they're tender. When the carrots are tender, add the broccoli. When the water returns to a full boil, drain the vegetables.
While the carrots cook, place the pieces of chicken skin-side down in a cold non-stick frying pan. Turn the heat on to medium-low and let the fat slowly render out of the skin.
When the chicken is cooked 2/3 of the way through, flip the pieces over and let them fry until the chicken is just barely cooked through.
Remove the chicken from the pan and use paper towels to wipe out the pan.
Add the sake, soy sauce, and sugar to the clean pan and turn up the heat to boil the teriyaki sauce until thick and syrupy.
Return the chicken to the pan and toss to glaze each piece of chicken evenly with the sauce.
To assemble the chicken teriyaki bowl, split two servings of rice between two bowls and then top half of the rice in each bowl with the chicken. Next, add the vegetables to the other half and then drizzle the chicken and veggies with the remaining teriyaki sauce.