Spoon Simple
Teriyaki Chicken Bowls
Sweet and savory teriyaki chicken over steamed rice with crispy vegetables. A takeout favorite made at home.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the teriyaki sauce
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp cornstarch
- 2 tbsp water
Step 2 — Cook the chicken
- 1.5 lbs chicken thighs (boneless, cubed)
- 1 tbsp vegetable oil
Step 3 — Serve
- 3 cups cooked white rice
- 1 cup edamame (cooked)
- 1 cup shredded carrots
- Sesame seeds
- 2 green onions (sliced)
Instructions
- 1
Make the teriyaki sauce
Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix cornstarch and water separately, then stir into the sauce.
- 2
Cook the chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until browned and cooked through. Pour teriyaki sauce over the chicken and cook 2–3 minutes, stirring, until sauce thickens.
- 3
Assemble bowls
Divide rice into bowls. Top with teriyaki chicken, edamame, and shredded carrots. Garnish with sesame seeds and green onions.
Nutrition per serving: 520 cal · 38g protein · 58g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
