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This teriyaki chicken bowl is a weeknight staple — boneless chicken thighs cook in a skillet and get coated in a homemade sauce of soy sauce, honey, rice vinegar, and sesame oil. Ready in 25 minutes and served over steamed rice with sesame seeds and green onions. Better than your favorite takeout spot.
Pro Tip
Make a double batch of the teriyaki sauce — soy sauce, honey, rice vinegar, and sesame oil — and keep it in the fridge for up to two weeks. It works on salmon, shrimp, and vegetables too.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp water
- 2 cups cooked steamed white rice
- Sesame seeds and green onions to garnish
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Instructions
- 1
Whisk together soy sauce, honey, rice vinegar, sesame oil, and garlic.
- 2
Cook chicken in a skillet over medium-high heat for 5–6 minutes per side until cooked through.
- 3
Pour sauce over chicken. Stir in cornstarch slurry and simmer for 2–3 minutes until glossy and thickened.
- 4
Slice chicken and serve over steamed rice. Garnish with sesame seeds and green onions.
Total time: 10 min prep + 25 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
