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Teriyaki Chicken Rice Bowl with Steamed Veggies & Sesame

This easy teriyaki chicken rice bowl features tender chicken glazed in a sweet and savory sauce, served over fluffy rice with steamed vegetables and a sprinkle of sesame seeds for added crunch.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups cooked white rice
  • 2 cups steamed mixed vegetables (such as broccoli, carrots, and snap peas)
  • 1 tablespoon sesame seeds

Instructions

  1. In a bowl, whisk together soy sauce, mirin, brown sugar, honey, garlic, and ginger to make the teriyaki sauce.
  2. Add the chicken pieces to the sauce and marinate for 15 minutes.
  3. Heat a skillet over medium-high heat and cook the chicken in the marinade until fully cooked and caramelized, about 10 minutes.
  4. While the chicken cooks, steam the mixed vegetables until tender, about 5-7 minutes.
  5. Assemble the bowls by placing rice at the base, topping with chicken and steamed vegetables, then sprinkle with sesame seeds.
  6. Serve immediately.

Notes

For a gluten-free option, use tamari instead of soy sauce. Adjust sweetness by varying the honey amount.

  • Author: Chef mia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: Japanese

Nutrition

  • Calories: 450
  • Sugar: 8g
  • Fat: 12g
  • Carbohydrates: 55g
  • Protein: 28g