Teriyaki chicken bowl with steamed broccoli and rice

I’m going to admit something embarrassing right away: I once tried to eat a teriyaki chicken bowl with a fork and salad fork etiquette just doesn’t apply — it exploded into a glorious sticky, saucy mess and I loved it. If you want a weeknight hero that smells like sweet sesame and garlic the second it hits the pan, this is it. Quick, forgiving, and seriously comforting, this recipe gives you tender, caramelized chicken, glossy honey-soy glaze, bright-steamed broccoli, and perfectly fluffy rice in under 30 minutes. Bring napkins.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This teriyaki chicken bowl gives you sticky-sweet glaze, tender bite, and a pop of green from steamed broccoli — all in one bowl. It hits sweet, salty, and umami notes, and the texture contrast between soft rice, glossy chicken, and crisp broccoli keeps every forkful interesting. It’s so easy even the dishwasher gets jealous. Plus, the sauce doubles as a killer leftover drizzle. Who doesn’t love a recipe that looks restaurant-y but feels like home?

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier; breasts work too)
• 1 tablespoon vegetable oil or neutral oil
• Salt and black pepper, to taste
• 4 cups cooked white rice (about 2 cups uncooked)
• 2 cups broccoli florets, cut into bite-size pieces
• Sesame seeds for garnish (optional)
• 2 green onions, thinly sliced for garnish

For the Sauce / Garnish (if applicable):

• 1/3 cup low-sodium soy sauce (or coconut aminos for gluten-free)
• 1/4 cup honey (or brown sugar)
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 teaspoon sesame oil for finishing

How I Make It

Step 1:

First, get your rice on or use leftover rice — cold rice actually fries up nicely, but steamed works great here. Pat the chicken dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high and add 1 tablespoon oil. Listen for the sizzle when the chicken hits the pan — that sound means flavor. Cook in a single layer until the pieces get golden-brown edges, about 4–5 minutes per side for small pieces.

Step 2:

While the chicken browns, whisk together the sauce: 1/3 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, minced garlic, and grated ginger. Taste it — you want a nice balance of salty and sweet. If it feels too salty, add a touch more honey. If it needs brightness, another teaspoon of vinegar helps.

Step 3:

Push the chicken to one side, pour the sauce into the hot pan, and let it come to a lively simmer. Add the cornstarch slurry slowly and stir; the sauce will thicken and go glossy in about 1–2 minutes. Watch for that rich, sticky sheen and the aroma of ginger and garlic filling the kitchen. Turn the chicken in the sauce so every piece dresses up in that glaze.

Step 4:

Steam the broccoli while the sauce thickens — I toss florets into a steamer basket above boiling water for 4–5 minutes until they’re bright green and tender-crisp. If you prefer softer broccoli, steam another minute. Don’t overcook; you want a little resistance and a satisfying snap when you bite.

Step 5:

Plate bowls with a base of warm rice, pile on the glazed chicken, and tuck the broccoli on the side. Drizzle any extra pan sauce over everything and finish with a splash of sesame oil, sliced green onions, and a sprinkle of sesame seeds. Serve immediately while the sauce still shines and the rice is steamy.

Pro Tips

• Use chicken thighs for more forgiving, juicy results; breasts work but reduce cook time to avoid drying out.
• If the sauce gets too thick, thin with a tablespoon of water at a time — you can always reduce it further, but you can’t go back once it’s gluey.
• For extra caramelization, finish the chicken under a hot broiler for 1–2 minutes — watch closely so it doesn’t burn.
• Make the sauce ahead and keep it in the fridge up to 3 days; reheat gently and whisk before using.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube), pan-fry until crisp — great vegetarian option.
• Use coconut aminos instead of soy sauce for a gluten-free, slightly sweeter profile; reduce honey by a teaspoon if too sweet.
• Substitute honey with brown sugar or maple syrup; maple adds a lovely depth.
• For low-sodium, use a reduced-sodium soy and add a squeeze of lime for brightness.

Variations & Tips

• Spicy: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
• Kid-friendly: Cut honey to 2 tablespoons and skip the chili; kids love the sweet glaze.
• Veg-forward: Add sliced bell peppers or snap peas during the last 2 minutes of cooking for extra color.
• Citrus twist: Stir in a teaspoon of orange zest for a bright, fragrant lift.
• Meal-prep: Pack rice, chicken, and broccoli separately to keep textures fresh for up to 4 days.
• Creative twist: Toss thinly sliced apples or pineapple into the pan for a sweet-tart contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the chicken, rice, and broccoli in separate airtight containers in the fridge for up to 4 days. Reheat chicken gently in a skillet to keep the glaze glossy, and steam the broccoli briefly to revive its color.

Can I double the recipe?

Sure thing. Use a wider skillet or two pans so you don’t crowd the chicken — crowding prevents browning and prolongs cook time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden-brown edges, a glossy, slightly thickened sauce, and juice that runs clear when you cut a piece. Chicken should reach 165°F internal temp for safety.

What if I don’t have ingredient X?

No drama — swap soy sauce with coconut aminos, honey with brown sugar or maple syrup, and fresh ginger with 1/4 teaspoon ground ginger if needed.

How I Like to Serve It

I usually make a big batch for a cozy weeknight and serve it with extra steamed greens and pickled cucumbers for crunch. It’s perfect for casual dinners, meal prep lunches, and even a relaxed potluck where everyone reaches for seconds. Pair with a cold beer or jasmine tea, and you’ve got an easy, satisfying meal year-round.

Notes

• Store leftovers in the fridge up to 4 days; reheat chicken in a skillet over medium heat to keep the glaze glossy.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Don’t forget to savor that first sticky, saucy bite.