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Teriyaki Chicken Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cups cooked white rice or brown rice
  • 2 cups broccoli florets steamed
  • 1 cup carrots julienned or shredded
  • 1 tbsp sesame seeds for garnish
  • 2 green onions sliced, for garnish

Method
 

  1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger to make the teriyaki sauce base.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown on the outside.
  3. Pour the teriyaki sauce mixture over the chicken and bring to a simmer. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165F.
  4. Stir the cornstarch slurry once more, then pour it into the skillet. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken evenly.
  5. While the chicken cooks, steam the broccoli florets until just tender-crisp, about 4-5 minutes.
  6. Divide the cooked rice among bowls. Top with the teriyaki chicken, steamed broccoli, and carrots.
  7. Garnish with sesame seeds and sliced green onions. Serve immediately while warm.

Notes

This recipe is fully halal-friendly: no alcohol, mirin, sake, or pork products are used anywhere in the sauce or dish. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until the chicken reaches 165F again before serving.