Kitchen notes · a little help before you start
Chicken Teriyaki Bowl
Glossy teriyaki chicken over rice makes a cheerful bowl, with tender carrots and broccoli alongside the savory pieces. Sesame seeds give the finish a little texture. Spoon the remaining sauce over the vegetables too, and enjoy the chicken with a mouthful of warm rice.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 2
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Carrots cook before broccoli
Boil carrots until tender, add broccoli and drain the vegetables once the pot returns to a full boil.
2. Start chicken in a cold pan
Put chicken skin-side down in the cold nonstick pan, then heat gently so its fat renders slowly.
3. Wipe the pan before sauce
Remove the cooked chicken and wipe the pan with paper towels before boiling the teriyaki ingredients there.
Get to know the ingredients
Skin-on thigh pieces
Use boneless skin-on thighs cut into bite-sized pieces so their skin can render before the pieces are flipped.
Prepared carrot and broccoli
Peel and slice the carrot and cut broccoli into florets before their separate stages in the boiling water.
Cooked rice
Have rice already cooked for dividing between bowls before the chicken and vegetables are arranged over it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chicken Teriyaki Bowl
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce the whole bowl
Arrange chicken and vegetables over the rice, drizzle with remaining teriyaki sauce and finish with black sesame seeds.
A little more help as you go
Boil sauce until syrupy
Sake, soy sauce and sugar cook in the cleaned pan until thick and syrupy before chicken returns.
Toss for an even glaze
Return cooked chicken to the reduced sauce and toss until each piece is evenly coated before assembly.
A few questions you might have
Do I need oil to begin the chicken?
The directions start skin-side-down chicken in a cold nonstick pan, letting fat render from the skin as heat rises.
When should the chicken be flipped?
The direction turns pieces when they're about two-thirds cooked, then fries until just barely cooked through before removing.
Is the broccoli boiled as long as the carrots?
Add broccoli only once carrots are tender, then drain both once the water returns to a full boil.
What goes into the teriyaki sauce?
Boil the listed sake, soy sauce and sugar together in the wiped-clean pan until the mixture is syrupy.
Are chicken and vegetables mixed together before serving?
The assembly places chicken on half the rice and vegetables on the other half, with remaining sauce over both.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
