Teriyaki chicken rice bowls with steamed broccoli and carrots

Chef’s secret time: I’ll let you in on a quick trick that turns plain weeknight chicken into sticky, shiny goodness. I learned this trick watching a line cook swirl a sauce pan like it owed him money—same move every time: a hot pan, a little cornstarch slurry, and patience while the sauce thickens to a lacquer. This recipe for teriyaki chicken rice bowls with steamed broccoli and carrots uses that same logic but keeps everything totally doable at home. You’ll get a glossy, sweet-salty sauce, tender **chicken**, bright green **broccoli**, and sweet **carrots** over fluffy **rice**—all in under an hour. I’ll walk you through the exact timings and the little fixes I use when life (or a hungry family) rushes me.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes

Why This Recipe is Awesome

This dish brings together sticky, shiny teriyaki sauce, juicy pan-seared **chicken**, and crisp-tender veggies for a bowl that hits sweet, salty, and umami in every spoonful. It’s fast enough for a weeknight, comforting enough for a cozy dinner, and forgiving if you get distracted by life (or a dog at your feet). The textures pop—the glossy sauce clings to each bite, the broccoli snaps, and the rice stays soft. It’s so easy even your takeout cravings will get polite and leave.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
• 2 cups jasmine rice (uncooked) — yields about 4 cups cooked
• 3 cups broccoli florets (about 12 oz)
• 2 medium carrots, peeled and sliced on the diagonal
• 2 tbsp vegetable oil (or neutral oil)
• Salt and black pepper to taste

For the Sauce / Garnish (if applicable):

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1–2 tbsp sesame seeds and sliced green onions for garnish (optional)

How I Make It

Step 1:

Start the rice: rinse the 2 cups jasmine rice until the water runs clear, then combine with 2 1/4 cups water in a pot. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. You’ll smell the sweet floral rice aroma and see fluffy grains when it’s done.

Step 2:

While the rice cooks, steam the veggies: bring an inch of water to a simmer in a pot with a steamer basket. Add the broccoli florets and sliced carrots, cover, and steam for 4–6 minutes until bright green and tender-crisp. Drain and set aside. Tip: don’t over-steam—those bright colors and snap make the bowl sing.

Step 3:

Make the sauce and sear the chicken: whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Heat a large skillet over medium-high, add 2 tbsp oil, then add seasoned chicken pieces in a single layer. Don’t crowd the pan—work in batches if needed. Sear for about 4–5 minutes without moving, then flip and cook another 3–4 minutes until the chicken develops golden edges.

Step 4:

Finish with the glaze: reduce heat to medium, pour the sauce into the pan, and let it bubble and reduce for 2 minutes. Stir the cornstarch slurry and add it slowly; the sauce will thicken into a glossy glaze in about 1–2 minutes. Listen for a soft sizzle and watch the sauce cling to the chicken—those visual cues tell you you nailed the texture. Check that chicken reaches 165°F with a thermometer for safety.

Step 5:

Assemble bowls: mound warm rice, top with the glazed chicken, then arrange steamed broccoli and carrots. Sprinkle with sesame seeds and sliced green onions. I like to add a little extra spoonful of sauce for anyone who likes it saucy—also works great with a squeeze of lime for brightness.

Pro Tips

• Cook the rice first and let it rest; resting gives you perfect, separate grains. I always set a timer for the rice 15 minutes simmer + 10 minutes rest.
• Use chicken thighs for juicier results; breasts work if you watch them closely and don’t overcook.
• Don’t skip the cornstarch slurry—add it slowly and you’ll get that beautiful, clingy glaze without lumps.
• If your sauce thickens too fast, add a splash of water to loosen it; too thin? Simmer a little longer and stir.

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, cube, and pan-fry) for a vegetarian option; the sauce sticks beautifully to tofu too.
• Use tamari or coconut aminos for a gluten-free version—expect a tiny flavor shift but same great glaze.
• Substitute honey with maple syrup for vegan sweetness; flavor stays rich but slightly different floral notes appear.
• Want lower sugar? Reduce brown sugar to 2 tbsp and add a splash more soy for balance.

Variations & Tips

• Spicy: whisk in 1–2 tsp sriracha or chili garlic sauce to the teriyaki mix for a kick.
• Kid-friendly: omit ginger and reduce garlic for a milder sauce kids generally love.
• Sheet-pan version: roast chicken, broccoli, and carrots at 425°F for 15–20 minutes and toss with warmed sauce.
• Breakfast twist: top a bowl with a fried egg and a drizzle of sriracha for a savory morning treat.
• Crunchy twist: toss in toasted cashews or sliced almonds for texture contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook and cool components separately. Store chicken, rice, and veggies in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet with a splash of water or sauce to revive the glaze; microwave rice covered for 60–90 seconds, stirring halfway through.

Can I double the recipe?

Sure thing. Use a larger skillet or work in batches so you don’t overcrowd. Sauce quantities double well; just watch reduction time—it may take a minute or two longer.

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?

Chicken should have golden edges and reach an internal temperature of 165°F. The sauce should shine and cling—no raw cornstarch taste, no thin puddles.

What if I don’t have ingredient X?

If you lack fresh ginger, use 1/4 tsp ground ginger. No rice vinegar? Use apple cider vinegar with a tiny pinch of sugar.

How I Like to Serve It

I usually pull this together for weeknight dinners and serve it family-style so everyone builds their own bowl—my kids love extra sauce, my partner loves the lime squeeze. It also travels well for lunches; pack rice and chicken separate from veggies to keep colors fresh. Pair with a cold lager, green tea, or a bright citrusy cocktail for summer evenings.

Notes

• Store leftovers in the fridge up to 3 days. Reheat chicken in a skillet to keep the glaze glossy.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: This is simple food that tastes like you spent way more time on it—go make a bowl, and enjoy every sticky, joyful bite.