After a long day filled with work and endless to-do lists, I often crave something simple yet satisfying for dinner. That’s when my go-to recipe, the Sticky Chicken Teriyaki Bowl, comes into play. Imagine a vibrant bowl brimming with tender, juicy chicken, coated in a glossy homemade teriyaki sauce, served on a bed of fluffy jasmine rice. The delightful contrast of sweet and savory flavors dances on my palate, while crunchy vegetables add an invigorating freshness to each bite.
What I love most about this dish is its adaptability; you can easily customize it based on what you have in your fridge or your family’s preferences. Whether you’re looking to whip up a quick weeknight meal or impress some guests with a restaurant-quality dish that takes just 30 minutes to prepare, this Sticky Chicken Teriyaki Bowl checks all the boxes. Let’s dive into creating a meal that’s not only delicious but also perfectly suited for hectic evenings!
Why is the Sticky Chicken Teriyaki Bowl a must-try?
Quick Preparation: This dish is ready in just 30 minutes, making it perfect for a busy weeknight when you’re short on time.
Customizable Options: Feel free to swap in your favorite vegetables or protein, whether it’s tofu for a vegetarian twist or shrimp for seafood lovers.
Family-Friendly Appeal: Kids and adults alike love the sweet and savory flavors, making it a surefire hit at the dinner table.
One-Pan Wonder: With everything cooked in one pan, cleanup is a breeze—a major plus for anyone tired of lengthy kitchen chores.
Balanced Nutrition: Packed with protein, vibrant veggies, and wholesome carbs, this bowl offers a nutritious boost to your meals.
For more delightful weeknight inspiration, don’t forget to check out our easy stir-fry recipes!
Sticky Chicken Teriyaki Bowl Ingredients
For the Rice
• Jasmine Rice – A fragrant base that’s soft and fluffy, enhancing the overall experience.
For the Chicken
• Chicken Breast – The primary protein; boneless and skinless ensures quick cooking and tender results.
For the Vegetables
• Carrots – Adds crunch and natural sweetness; slice thinly for even cooking.
• Broccoli – Brings vibrant color and nutrition; can be swapped with seasonal veggies.
For the Sauce
• Soy Sauce – Essential for depth of flavor; choose Kikkoman for an authentic taste.
• Brown Sugar – Sweetens the sauce beautifully; honey can be a good substitute for a different profile.
• Minced Garlic – Fresh flavor enhancer; aromatic and essential for the sauce’s taste.
• Ginger Paste – Adds warmth and complexity; fresh ginger works as a lovely alternative.
• Sesame Oil – Infuses richness into the dish; a little goes a long way!
• Cornstarch – Thickens the sauce; ensure to mix with cold water for a smooth blend.
• Chili Flakes – Optional heat to spice things up!
For Garnish
• Sesame Seeds – Provides a delightful crunch; sprinkle generously for extra texture.
• Green Onions – A fresh bite that elevates the dish; substitute with chopped scallions if needed.
Gather these ingredients for your Sticky Chicken Teriyaki Bowl, and get ready to enjoy a delectable weeknight meal!
How to Make Sticky Chicken Teriyaki Bowl
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Cook Rice: Bring 2 cups of water to a boil. Add 1 cup jasmine rice, cover, and reduce heat to simmer for 15-18 minutes until the rice is fluffy and tender.
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Prep Ingredients: Cut 1 pound of chicken breast into 1-inch pieces. Thinly slice 2 carrots and prepare 2 cups of broccoli florets. Mince 3 cloves of garlic for maximum flavor.
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Sauté Vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced carrots and broccoli, season lightly, and sauté for about 5 minutes until they are tender-crisp and vibrant in color.
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Cook Chicken: In the same pan, add the chicken pieces in batches, ensuring not to overcrowd. Cook for about 6 minutes total, stirring occasionally, until the chicken is golden brown and cooked through. Set aside.
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Make Sauce: In a separate bowl, whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, minced garlic, 1 teaspoon ginger paste, and 1 tablespoon sesame oil. Prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water.
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Combine Chicken and Sauce: Return the chicken to the pan and pour the sauce over it. Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens and coats the chicken beautifully.
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Assemble Bowls: Divide the cooked jasmine rice among serving bowls. Top with the chicken and sautéed vegetables, drizzle with remaining sauce, and finish with a sprinkle of sesame seeds and freshly chopped green onions.
Optional: Add a sprinkle of chili flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sticky Chicken Teriyaki Bowls are perfect for busy home cooks looking to save time! You can prep the chicken by cutting it into pieces and marinating it in the sauce up to 24 hours in advance, which allows the flavors to meld beautifully. Additionally, you can chop the vegetables and refrigerate them in an airtight container for up to 3 days. When it’s time to serve, simply cook the rice according to the instructions, sauté the prepped veggies, and combine everything in the pan, finishing with the sauce for just a few minutes. This method ensures your meal is just as delicious and fresh, saving you precious time on hectic nights!
Expert Tips for the Sticky Chicken Teriyaki Bowl
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Check Chicken Temperature: Use an instant-read thermometer to ensure chicken reaches 160°F for safe consumption without cutting into it.
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Cornstarch Caution: Mix the cornstarch slurry slowly into the sauce and stir continuously to avoid lumps and create a smooth texture in your Sticky Chicken Teriyaki Bowl.
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Vegetable Cooking: Sauté vegetables separately to maintain their crispness and vibrant color, ensuring both chicken and vegetables are perfectly cooked.
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Sauce Thickening: Allow the sauce to simmer after adding cornstarch to achieve the ideal thickness. This enhances the overall flavor and texture.
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Customizable Veggies: Feel free to substitute the broccoli with your favorite seasonal vegetables, like bell peppers or snap peas, to keep things fresh and interesting!
What to Serve with Sticky Chicken Teriyaki Bowl?
A beautiful dinner often starts with the delightful Sticky Chicken Teriyaki Bowl, and finishing it off with the perfect accompaniments takes your meal from good to unforgettable.
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Crispy Vegetable Spring Rolls: These light, crunchy bites add an exciting texture and a flavorful contrast to the sweet and savory flavors of the bowl. They are perfect for sharing and elevate the meal’s appeal.
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Fresh Cucumber Salad: Refreshing and tangy, a cucumber salad dressed with rice vinegar complements the dish, balancing the rich sauce. The crunchiness cuts through and brightens each delicious bite.
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Steamed Edamame: With its subtle saltiness, steamed edamame offers a delightful way to enjoy a protein-packed starter. Their vibrant green color adds to the overall visual feast of the meal.
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Potstickers with Dipping Sauce: Golden, crispy potstickers serve as an irresistible sidekick to the teriyaki bowl. Pairing them with a savory soy-based dipping sauce invites an extra layer of flavor and fun.
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Mango Sticky Rice for Dessert: To wrap up this Asian-inspired feast, consider a comforting bowl of mango sticky rice. The sweetness of the mangoes and the creamy coconut sauce offer a soft counterpoint to the main dish.
Each of these pairings is designed to amplify the culinary experience while creating a variety of textures and flavors. Your Sticky Chicken Teriyaki Bowl dinner will feel truly special!
How to Store and Freeze Sticky Chicken Teriyaki Bowl
Fridge: Store in an airtight container for up to 4 days to maintain freshness. This keeps your Sticky Chicken Teriyaki Bowl ready for quick reheating!
Freezer: Freeze in a suitable container for up to 3 months. Keep in mind that the vegetables may soften slightly upon thawing.
Reheating: Reheat in the microwave or on the stovetop. If the sauce thickens, add a splash of water to restore its silky texture.
Room Temperature: Consume leftovers within 2 hours of cooking to avoid food safety issues; it’s best enjoyed fresh!
Sticky Chicken Teriyaki Bowl Variations
Want to add your own spin to this delicious dish? Get ready to unleash your culinary creativity with these exciting variations!
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Tofu Swap: Substitute chicken with cubed firm tofu for a tasty vegetarian option. Just sauté until golden for a delightful crunch!
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Shrimp Twist: For seafood lovers, replace chicken with shrimp; cook until just pink for a quick and zesty twist on flavors.
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Mixed Veggies: Toss in a medley of seasonal vegetables like bell peppers, snap peas, or zucchini for an extra crunch and vibrant color.
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Dairy-Free Delight: Swap any added sauces or toppings made with dairy for vegan substitutes, keeping it friendly for your plant-based friends.
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Sweet Heat: Add a drizzle of sriracha or a sprinkle of chili flakes for a fiery kick that wonderfully contrasts the sweet teriyaki sauce.
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Noodle Option: Serve over cooked rice noodles instead of jasmine rice for a delightful twist featuring a softer texture.
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Fruit Fusion: Slice fresh pineapple into your mix for a fruity pop that balances sweetness with zest. It’s summer on a plate!
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Peanut Sauce: Swap out the teriyaki sauce for creamy peanut sauce for a nutty, indulgent take that’s rich in flavor and utterly irresistible.
Feel free to mix and match these variations to create your perfect Sticky Chicken Teriyaki Bowl experience!
Sticky Chicken Teriyaki Bowl Recipe FAQs
What type of jasmine rice should I use?
I recommend Mahatma Jasmine rice for its delightful aroma and fluffy texture. It perfectly complements the sticky sauce and tender chicken in this dish.
How long can I store the Sticky Chicken Teriyaki Bowl in the fridge?
You can keep your Sticky Chicken Teriyaki Bowl in an airtight container in the fridge for up to 4 days. Just make sure to let it cool down before sealing to ensure freshness!
Can I freeze Sticky Chicken Teriyaki Bowl? How should I do it?
Absolutely! You can freeze your Sticky Chicken Teriyaki Bowl for up to 3 months. Here’s how: first, allow it to cool before transferring to a freezer-safe container. Be sure to label it with the date, then store it flat in the freezer to save space. When ready to eat, thaw it in the fridge overnight before reheating!
What if my sauce is too thick after reheating?
If you find your sauce thickens too much, don’t worry! Simply add a splash of water or broth when reheating to restore its original velvety consistency. Stir well, and your bowl will be as delightful as it was when freshly made.
Are there any dietary considerations for this recipe?
Yes, if you have allergies, be mindful of the soy sauce and sesame oil as they can both trigger reactions in some people. For gluten-free alternatives, you can use tamari instead of soy sauce, and if you’re avoiding sesame, just skip the sesame oil and seeds altogether!
Can I customize the vegetables in the Sticky Chicken Teriyaki Bowl?
Very much so! This dish is highly adaptable. Feel free to swap in seasonal vegetables like bell peppers, zucchini, or snap peas. I often use what’s fresh in my fridge, and it always turns out delicious!
Delicious Sticky Chicken Teriyaki Bowl in Just 30 Minutes
Equipment
- large pan
- Pot
- Whisk
Ingredients
For the Rice
- 1 cup Jasmine Rice A fragrant base that's soft and fluffy.
For the Chicken
- 1 pound Chicken Breast Boneless and skinless ensures quick cooking.
For the Vegetables
- 2 medium Carrots Adds crunch and natural sweetness.
- 2 cups Broccoli Vibrant color and nutrition.
For the Sauce
- 1/4 cup Soy Sauce Choose Kikkoman for authenticity.
- 2 tablespoons Brown Sugar Sweetens the sauce beautifully.
- 3 cloves Minced Garlic Fresh flavor enhancer.
- 1 tablespoon Ginger Paste Adds warmth and complexity.
- 1 tablespoon Sesame Oil Infuses richness into the dish.
- 1 tablespoon Cornstarch Thickens the sauce.
- 1 teaspoon Chili Flakes Optional heat to spice things up.
For Garnish
- 2 tablespoons Sesame Seeds Provides a delightful crunch.
- 2 tablespoons Green Onions Fresh bite that elevates the dish.
Instructions
Cooking Instructions
- Bring 2 cups of water to a boil. Add jasmine rice, cover, and reduce heat to simmer for 15-18 minutes until the rice is fluffy and tender.
- Cut chicken breast into 1-inch pieces. Thinly slice carrots and prepare broccoli florets. Mince garlic.
- In a large pan, heat olive oil over medium heat. Add sliced carrots and broccoli, season lightly, and sauté for about 5 minutes until tender-crisp.
- Add chicken pieces in batches to the pan, cook for about 6 minutes total until golden brown and cooked through. Set aside.
- In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, ginger paste, and sesame oil. Prepare cornstarch slurry with cornstarch and cold water.
- Return chicken to the pan, pour the sauce over it, stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
- Divide the cooked rice among bowls. Top with chicken and sautéed vegetables, drizzle with remaining sauce, and finish with sesame seeds and green onions.