Teriyaki Chicken Bowl
Teriyaki Chicken Bowl
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar, packed
- 1 teaspoon sesame oil, optional, for cooking
- 3 green onions, sliced, for garnish
Suggested Serving
- 4 cups cooked white rice, as needed for serving
Instructions
- 1
In a medium bowl, combine the light soy sauce, dark soy sauce, garlic powder, and brown sugar. Whisk until the sugar is dissolved. This is your teriyaki sauce.
⏱️ 3 min
- 2
Add the cut chicken thigh pieces to the teriyaki sauce, ensuring they are well coated. You can let the chicken marinate for 10-15 minutes while you prepare other components, or cook immediately.
⏱️ 2 min
- 3
Heat a large skillet or wok over medium-high heat. Add the sesame oil (if using) and swirl to coat the pan. Once hot, add the chicken pieces in a single layer, reserving any excess sauce in the bowl.
⏱️ 2 min
- 4
Cook the chicken for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
⏱️ 7 min
- 5
Pour the reserved teriyaki sauce over the chicken. Bring the sauce to a simmer and cook for another 5-8 minutes, stirring frequently, until the sauce has thickened and reduced to a glossy glaze that coats the chicken.
⏱️ 8 min
- 6
Remove the skillet from the heat. Serve the teriyaki chicken immediately over cooked white rice, if desired. Garnish generously with sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken Bowl
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar, packed
- 1 teaspoon sesame oil, optional, for cooking
- 3 green onions, sliced, for garnish
Suggested Serving
- 4 cups cooked white rice, as needed for serving
Instructions
- 1
In a medium bowl, combine the light soy sauce, dark soy sauce, garlic powder, and brown sugar. Whisk until the sugar is dissolved. This is your teriyaki sauce.
⏱️ 3 min - 2
Add the cut chicken thigh pieces to the teriyaki sauce, ensuring they are well coated. You can let the chicken marinate for 10-15 minutes while you prepare other components, or cook immediately.
⏱️ 2 min - 3
Heat a large skillet or wok over medium-high heat. Add the sesame oil (if using) and swirl to coat the pan. Once hot, add the chicken pieces in a single layer, reserving any excess sauce in the bowl.
⏱️ 2 min - 4
Cook the chicken for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
⏱️ 7 min - 5
Pour the reserved teriyaki sauce over the chicken. Bring the sauce to a simmer and cook for another 5-8 minutes, stirring frequently, until the sauce has thickened and reduced to a glossy glaze that coats the chicken.
⏱️ 8 min - 6
Remove the skillet from the heat. Serve the teriyaki chicken immediately over cooked white rice, if desired. Garnish generously with sliced green onions.
⏱️ 3 min