Description
A quick weeknight dinner featuring chicken glazed with a homemade sweet-savory teriyaki sauce, served over warm rice with colorful stir-fried vegetables. Perfect for family meals or meal prepping, this one-skillet dish combines umami, crisp veggies, and fluffy rice for a satisfying Japanese-inspired bowl.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon neutral cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked jasmine rice or white rice, warm
2 cups broccoli florets
1 large carrot, peeled and sliced into thin coins
1 red bell pepper, sliced into thin strips
2 green onions, thinly sliced
1 teaspoon sesame seeds, for topping
For the Teriyaki-Style Sauce:
1/2 cup low-sodium soy sauce
1/3 cup water
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water, for the cornstarch slurry
Instructions
Prepare the sauce by whisking together 1/2 cup soy sauce, 1/3 cup water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl
Make the slurry by mixing cornstarch with 2 tablespoons cold water in a separate bowl
Heat oil in a large skillet over medium-high heat
Add chicken pieces and sauté until browned and cooked through, 5-7 minutes
Push chicken to one side of the pan and add broccoli, carrot, and bell pepper
Sauté vegetables until tender-crisp, 3-5 minutes
Pour the teriyaki sauce into the pan and stir to combine
Bring the sauce to a simmer, whisk in the cornstarch slurry to thicken
Serve the chicken and vegetable mixture warm over rice
Garnish with green onions and sesame seeds
Notes
Use low-sodium soy sauce to control salt content
Chicken thighs yield juicier results; breasts may require careful cooking to avoid dryness
Swap jasmine rice with basmati, brown, or white rice as desired
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 38g
- Sodium: 1500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg