Steamed rice and vegetables are the perfect foundation for juicy chicken thighs coated in sticky homemade teriyaki sauce. This simple dinner is delicious, healthful, and easy, making it the perfect recipe for busy weeknights and meal prep.
This Teriyaki Chicken Bowl is based on one of our favorite family take out meals. Everyone loves the delicious sticky teriyaki sauce on juicy chicken with lots of extra sauce to drizzle over the rice and vegetables.
So many nights I've brought this home in take out containers, but with this recipe we can skip the restaurant for good.
If you love meals with chicken thighs, you'll love... 23 Boneless Skinless Chicken Thigh Recipes.
Jump to:
Make these teriyaki chicken and rice bowls, because…
Boneless skinless chicken thighs are the happy medium between healthy choices and good taste. Add that these cuts are easier to cook because their little bit of extra fat makes them really hard to dry out with overcooking.
The homemade teriyaki is super simple to assemble. The fresh grated ginger and garlic add a big punch of flavor that you don't get from a bottle.
Steamed Rice and Vegetable are a healthy foundation to build this bowl on, and you can choose your favorite combinations.
Pantry staples like soy sauce and brown sugar are the perfect balance of budget friendly and bold flavor.
Ingredients
Soy Sauce- Light soy sauce is the foundation for both the teriyaki marinade and the sticky teriyaki sauce.
Brown Sugar- The sugar mixes with the salty flavor of the soy sauce and also helps create that amazing sticky coating on the outside of the chicken.
Fresh Ginger- Add a touch of spice and great depth with fresh ginger. Dry ginger works but doesn't have quite the same punch.
Fresh Garlic- Grating the garlic releases all of the oils and makes it blend in really well to make sure every bite has full flavor.
How to Make Steamed White Rice
I find I get great results from following the package instructions. However, there are some general guidelines for cooking white rice well. Use two cups of water to one cup rice for softer rice and 1 ⅔ cups water to 1 cup of rice for firmer rice.
- Bring the water to a low simmer.
- Then, add the rice to the water.
- Cover and simmer on low for 15 minutes.
- Turn the heat off and leave the rice covered for an additional 10 minutes.
- Finally, fluff the rice with a fork and serve.
How to Steam Vegetables Using a Steamer Basket
- Place about 2 inches of water in a large stock pot and place the steamer basket on top. Make sure the basket doesn't touch the water.
- Bring the water to a simmer.
- Place the cleaned vegetables in the steamer basket and place the lid on tight.
- Steam until the vegetables are just fork tender.
- Remove from basket and season vegetables before serving.
My Favorite Steamed Vegetable Combination
Our family's favorite combination, once again, comes from our favorite takeout restaurant. I use thick pieces of carrot, chunks of cabbage, broccoli, and sliced squash.
You can use any vegetable you enjoy eating steamed. Frozen stir fry mixes make a great add on as well.
How to Make Chicken Teriyaki Rice Bowls
Step 1: Marinate the Chicken Thighs
- Start by adding the Teriyaki marinade ingredients to a food storage bag along with the chicken thighs. Push out the air and seal the bag. Then massage the outside of the bag and make sure the marinade coats all of the thigh pieces.
Step 2: Make Cooking Sauce
- Let the chicken marinate for at least 15 minutes and up to 24 hours.
- In a small pot, mix together soy sauce, brown sugar, grated garlic, grated ginger, and cornstarch to make the teriyaki sauce.
- Then heat the mixture on medium heat. Bring to a simmer, and let cook for 2-3 minutes or until the teriyaki sauce thickens enough to coat the back of a spoon. Set the teriyaki sauce aside.
Step 3: Brown the Chicken Thighs
- Heat a large skillet on medium-high heat and add cooking oil.
- Then add the marinated chicken thighs to the pan and cook for 5-6 minutes until they are golden brown.
- Turn the chicken over and brown on the second side for an additional 5-6 minutes.
Step 4: Baste and Coat
- Next baste the thighs with the teriyaki sauce.
- Then turn the chicken pieces over, and baste the back side. Let the Sauce start to brown and thicken on the outside of the chicken.
- Baste and turn two times giving every piece a thick, sticky coating of sauce.
Step 5: Assemble The Teriyaki Chicken Bowl
- Remove the teriyaki chicken thighs from the pan and let rest for 5minutes.
- Slice against the grain at 45° angle, and serve with your favorite rice and steamed vegetable combination.
- Place steamed rice and vegetables on the bottom of the bowl and then add sliced chicken to the top.
- Top the Teriyaki Chicken Bowl with sesame seeds and chopped green onions for a restaurant quality dinner.
FAQs
Thicken teriyaki sauce by making a slurry of cornstarch and cool water. Start with a small amount of the slurry. Make sure the cornstarch is fully dissolved before adding. Bring teriyaki sauce to a simmer while stirring to activate the cornstarch. Slowly add more as needed.
Yes! You can use breast meat for this dish. If the breast pieces are large, you may want to pound a bit to flatten them out or butterfly the breast so that they will cook more quickly.
Diana's Tips for Success
Be sure to mix cornstarch into the teriyaki sauce while it is still cold. Cornstarch will not dissolve in hot liquid.
Do not try to turn the chicken thighs too soon. Be patient! When they are nicely browned, they will release from the pan easily. If you feel like they are cooking too fast, simply turn the heat down.
I excluded sugar from my teriyaki chicken thighs' marinade. Sugar in marinades will burn more easily and will make the outside of the chicken too brown before the inside is fully cooked.
Storage
Portion leftovers into single serving airtight containers and refrigerate for an excellent lunch up to 5 days later.
Related Recipe
- Baked Teriyaki Glazed Salmon
- Grilled Teriyaki Steak
- Bacon Fried Rice
- Beef and Broccoli Sheet Pan Dinner
- Mango and Avocado Salad
Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!
📖 Recipe
Teriyaki Chicken Thighs with Rice and Vegetables
Equipment
- 1 small saucepan
- 1 Large Frying Pan
- 2 medium pots with lids (for rice rice and vegetables)
Ingredients
- 3 Pounds Boneless Chicken Thighs
- 2 Tablespoons Canola Oil
- 6 Cups Vegetables steamed
- 5 Cups Rice cooked
Homemade Teriyaki Sauce
- 1 Cups Soy Sauce
- ¾ Cup Brown Sugar
- 1 Teaspoon Ginger grated
- 1 Teaspoon Garlic grated
- 1 Teaspoon Cornstarch
Marinade
- ¼ Cup Soy Sauce
- 1 Teaspoon Ginger grated
- 1 Teaspoon Garlic grated
- 2 Tablespoons Sesame Seeds garnish optional
- ¼ Green Onions chopped for garnish optional
Instructions
- Start by adding the Teriyaki marinade ingredients to a food storage bag along with the chicken thighs. Push out the air and seal the bag. Then massage the outside of the bag and make sure the marinade coats all of the thigh pieces.
- Let the chicken marinate for at least 15 minutes and up to 24 hours.
- In a small pot, mix together soy sauce, brown sugar, grated garlic, grated ginger, and cornstarch to make the teriyaki sauce.
- Then heat the mixture on medium heat. Bring to a simmer, and let cook for 2-3 minutes or until the teriyaki sauce thickens enough to coat the back of a spoon. Set the teriyaki sauce aside.
- Heat a large skillet on medium-high heat and add cooking oil.
- Then add the marinated chicken thighs to the pan and cook for 5-6 minutes until they are golden brown.
- Turn the chicken over and brown on the second side for an additional 5-6 minutes.
- Next baste the thighs with the teriyaki sauce.
- Then turn the chicken pieces over, and baste the back side. Let the Sauce start to brown and thicken on the outside of the chicken.
- Baste and turn two times giving every piece a thick, sticky coating of sauce.
- Remove the teriyaki chicken thighs from the pan and let rest for 5minutes.
- Slice against the grain at 45° angle, and serve with your favorite rice and steamed vegetable combination.
- Place steamed rice and vegetables on the bottom of the bowl and then add sliced chicken and extra teriyaki sauce to the top.
- Finish with sesame seeds and chopped green onions for a restaurant quality dinner.
Notes
- Bring the water to a low simmer.
- Then, add the rice to the water.
- Cover and simmer on low for 15 minutes.
- Turn the heat off and leave the rice covered for an additional 10 minutes.
- Finally, fluff the rice with a fork and serve.
- Place about 2 inches of water in a large stock pot and place the steamer basket on top. Make sure the basket doesn't touch the water.
- Bring the water to a simmer.
- Place the cleaned vegetables in the steamer basket and place the lid on tight.
- Steam until the vegetables are just fork tender.
- Remove from basket and season vegetables before serving.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
Anjali says
This teriyaki bowl was so delicious and satisfying!! I love how healthy it was too with all the veggies!
nancy says
not only was the chicken super juicy. the teriyaki sauce was well balance. pinned to come back later!
Mandy Applegate says
I loved the flavors to this chicken bowl and will definitely be making it again!
Shadi says
Love how easy this recipe is. It’s perfect for our family!
Tara says
This dinner is going to be a regular in my house from now on! I didn't realize how easy (and fresh!) homemade Teriyaki sauce could be. Thanks!
MacKenzie says
Made this tonight and it was fabulous. My kids can’t wait for me to make again. The flavors were perfect.
Ed says
Have not made this yet.Looks great Do you steam the cabbage with the other veg? Do you add any seasonings to the veg other than teriyaki sauce? Thanks
Diana Reis says
Great question. Yes, I steam the cabbage with the other veg. I do really big chunks so it doesn't get too soft. Mostly I use the teriyaki sauce for the steamed veg and plain, but I do sprinkle just a little salt and pepper or a drizzle of soy sauce so they aren't totally flat.