Sticky Teriyaki Chicken Bowls – Easy Teriyaki Chicken with Rice

Hi there, food lover! 👋 Ready to bring a little comfort and big flavor to your dinner table? These Sticky Teriyaki Chicken Bowls are the kind of meal that feels both familiar and exciting—a modern favorite rooted in simple, time-honored cooking principles. Warm rice, tender chicken, and a glossy, sweet-savory teriyaki sauce come together in perfect harmony. 🍚🍗

Teriyaki-style dishes have long been loved for their balance of flavors. Sweetness, saltiness, and gentle umami notes combine to create a sauce that clings beautifully to chicken and sinks into fluffy rice. In this easy bowl-style version, everything is designed for everyday cooking—no complicated steps, no hard-to-find ingredients, just honest food made with care. ❤️

These bowls are especially wonderful for busy weeknights. You can prepare the chicken while the rice cooks, and within minutes you’ll have a satisfying, nourishing dinner that looks just as good as it tastes. Add steamed vegetables, sesame seeds, or a drizzle of extra sauce, and you have a complete meal that pleases both kids and adults alike. Simple, sticky, and deeply comforting—this is teriyaki made easy and delicious.

🥢🍗 Ingredients 🍗🥢

For the Teriyaki Chicken:

• 1 ½ lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp vegetable or sesame oil
• Salt and black pepper, to taste

For the Sticky Teriyaki Sauce:

• 1/3 cup soy sauce (low sodium preferred)
• 1/4 cup honey or brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water

For Serving:

• 3 cups cooked white or brown rice
• Steamed broccoli, carrots, or snap peas (optional)
• Sesame seeds and sliced green onions for garnish

🔥🥄 Step-by-Step Directions 🥄🔥

1. Season the chicken lightly with salt and black pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken pieces in a single layer and cook for 5–6 minutes, turning occasionally, until browned and cooked through.
4. While the chicken cooks, whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl.
5. Reduce heat to medium and pour the teriyaki sauce over the chicken.
6. Stir gently and let the sauce simmer for 2–3 minutes.
7. Add the cornstarch slurry and cook for another 1–2 minutes, stirring, until the sauce thickens and becomes sticky and glossy.
8. Remove from heat once the chicken is evenly coated.
9. Divide rice into bowls and top with sticky teriyaki chicken.
10. Garnish with vegetables, sesame seeds, and green onions if desired. Serve warm and enjoy! 🍱✨

🍚🥗 Nutritional Information 🥗🍚

These teriyaki chicken bowls offer a satisfying balance of protein, carbohydrates, and comforting flavors. Chicken provides protein to keep you full, while rice delivers energy and warmth. Adding vegetables boosts fiber and color, making this bowl as nourishing as it is delicious.

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 25 minutes
⚡ Calories per serving: ~420
🍽️ Servings: 4

✨ Notes ✨

• Chicken thighs stay extra juicy, but breasts work just as well.
• Swap rice for quinoa or cauliflower rice if preferred. 🌾
• Double the sauce if you love extra drizzle on your rice.
• Leftovers keep well in the fridge for up to 3 days.

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Bon appétit and happy cooking! 👩🍳🍽️