Chicken Teriyaki Rice Bowls

Juicy chicken thighs glazed in a sweet, sticky homemade teriyaki sauce sit over fluffy rice with steamed broccoli in these colorful, balanced bowls. The mild sweet-savory glaze makes this a dinner kids reach for again and again.

By YumYum Editorial · Kid-Friendly

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons mirin (or 1 extra tablespoon brown sugar)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 3 cups steamed white rice
• 2 cups steamed broccoli florets or sliced carrots
• 1 tablespoon sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, mirin, garlic, and ginger to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet over medium-high heat and add the chicken pieces in a single layer.
3. Cook the chicken for 5-6 minutes, stirring occasionally, until browned and cooked through.
4. Pour the teriyaki sauce over the chicken and bring to a simmer, cooking for 2-3 minutes.
5. Stir in the cornstarch slurry and simmer for another 1-2 minutes, until the sauce thickens and coats the chicken in a glossy glaze.
6. Divide the steamed rice among four bowls, top with the teriyaki chicken, and add steamed broccoli or carrots on the side.
7. Sprinkle with sesame seeds before serving.