Delicious Sticky Chicken Teriyaki Bowl in Just 30 Minutes
Enjoy a flavorful Sticky Chicken Teriyaki Bowl, ready in just 30 minutes, perfect for a quick and satisfying dinner.
Equipment
- - Medium pot
- - Large skillet
- small bowl
Ingredients
For the Rice
- 1 cup Jasmine Rice A fragrant base that adds an aromatic touch to your bowl.
For the Chicken
- 1 lbs Boneless, Skinless Chicken Breast Tender and quick to cook.
For the Vegetables
- 2 tablespoons Olive Oil Essential for sautéing vegetables and chicken.
- 2 medium Carrots Provides a sweet crunch; slice thin for even cooking.
- 2 cups Broccoli Fresh and colorful; feel free to swap for your favorite veggies.
For the Teriyaki Sauce
- 1/4 cup Soy Sauce The heart of the sauce, delivering umami flavor.
- 1/4 cup Brown Sugar Sweetens the sauce; can be substituted with honey.
- 1 tablespoon Honey Balances the salty soy sauce with sweetness.
- 3 cloves Fresh Garlic Minced for maximum flavor.
- 1 tablespoon Ginger Paste Adds warmth and depth.
- 2 tablespoons Sesame Oil Cultivates a nutty flavor essential for teriyaki.
- 1 tablespoon Cornstarch Needed to thicken the sauce.
- 1/4 teaspoon Red Pepper Flakes Optional addition for heat.
For Garnishing
- 1 tablespoon Sesame Seeds A delightful finishing touch.
- 2 tablespoons Green Onions Chopped for freshness and color.
Instructions
Preparation Steps
- Cook the Rice: Bring water to a boil in a medium pot, add jasmine rice, cover, and let it simmer until tender, about 15-18 minutes.
- Prepare Vegetables: Slice the carrots and broccoli. In a large skillet, heat olive oil over medium heat and sauté the vegetables until they’re tender-crisp, about 5 minutes.
- Cook Chicken: In the same skillet, add the boneless, skinless chicken pieces. Sauté until they're golden brown, about 6 minutes.
- Make Sauce: In a small bowl, whisk together water, soy sauce, brown sugar, honey, minced garlic, ginger paste, and sesame oil until well blended.
- Thicken Sauce: Mix cornstarch with a tablespoon of cold water, then add it to the pan with the chicken. Stir continuously and cook for 2-3 minutes until the sauce thickens.
- Assemble Bowls: Serve fluffy rice into bowls, top with sautéed vegetables and teriyaki chicken, drizzling any remaining sauce. Garnish with sesame seeds and chopped green onions.
Notes
This recipe is highly customizable; feel free to adjust veggies and proteins to your liking.