How do I achieve a thick teriyaki sauce?

Mix cornstarch with a small amount of water to create a slurry, then add it to the simmering sauce, stirring until it thickens evenly.

Can I use different vegetables in this dish?

Yes, bell peppers or snap peas can be added for extra color and crunch to complement the broccoli and carrots.

Boneless, skinless chicken breasts or thighs cut into bite-sized pieces work well, ensuring even cooking and tenderness.

Use jasmine or sushi rice, following package instructions to achieve fluffy, separate grains that act as a perfect base.

Replace traditional soy sauce with tamari or a certified gluten-free soy sauce to maintain flavor without gluten.

Swap chicken for tofu and replace honey with brown sugar for a plant-based version that remains rich in flavor.

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

I often make this dish on busy weeknights because it satisfies the whole family and comes together quickly.

Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic, minced, 2 tsp fresh ginger, grated, 2 tsp cornstarch, 2 tsp water (for slurry)
Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot, julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions, thinly sliced

Cook Rice:: Cook the rice according to package instructions.
Prepare Sauce:: While rice cooks, whisk together soy sauce, 60 ml water, honey, rice vinegar, garlic, and ginger in a small bowl.
Cook Chicken:: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 5 minutes, stirring until golden and cooked through.
Add Vegetables:: Add carrots and broccoli to the skillet and stir fry for 2 3 minutes until just tender.
Add Sauce:: Pour the teriyaki sauce over the chicken and vegetables. Stir well and let simmer for 1 minute.
Thicken Sauce:: In a small bowl, mix cornstarch with 2 tsp water to create a slurry. Add to the skillet, cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.
Assemble Bowls:: Fluff the cooked rice and divide among bowls. Top each with chicken teriyaki and vegetables.
Garnish:: Garnish with sesame seeds and spring onions. Serve immediately.

This recipe always brings smiles at my dinner table and my kids ask for seconds every time.

Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing

Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double check ingredient labels if you have allergies

Calories 430 Total Fat 7 g Carbohydrates 62 g Protein 29 g per serving

This quick and flavorful dish is perfect for any night you want a delicious homemade meal with minimal fuss.

→ How do I achieve a thick teriyaki sauce?: Mix cornstarch with a small amount of water to create a slurry, then add it to the simmering sauce, stirring until it thickens evenly.
→ Can I use different vegetables in this dish?: Yes, bell peppers or snap peas can be added for extra color and crunch to complement the broccoli and carrots.
→ What cut of chicken works best here?: Boneless, skinless chicken breasts or thighs cut into bite-sized pieces work well, ensuring even cooking and tenderness.
→ How should I cook the rice for best results?: Use jasmine or sushi rice, following package instructions to achieve fluffy, separate grains that act as a perfect base.
→ What can I substitute to make it gluten-free?: Replace traditional soy sauce with tamari or a certified gluten-free soy sauce to maintain flavor without gluten.
→ Any tips for a vegan variation?: Swap chicken for tofu and replace honey with brown sugar for a plant-based version that remains rich in flavor.