Teriyaki Glazed Chicken Bowls

Our family dinners are often a bustling affair, with everyone clamoring for their favorite dishes. But there are those rare recipes that silence the usual dinner-time chatter, replacing it with contented sighs and requests for seconds. Teriyaki Glazed Chicken Bowls are undoubtedly one of those magical meals. From the first bite, the sweet and savory teriyaki glaze clinging to tender chicken pieces, nestled atop a bed of fluffy rice and vibrant vegetables, it was clear this was a winner. Even my picky eaters, who usually approach new dishes with suspicion, devoured every last morsel. This recipe isn’t just delicious; it’s also surprisingly easy to throw together on a busy weeknight, making it a staple in our rotation. If you’re looking for a flavorful, wholesome, and family-friendly meal, you absolutely must try these Teriyaki Glazed Chicken Bowls – you won’t be disappointed!

Ingredients for Teriyaki Glazed Chicken Bowls

• Chicken Thighs (1.5 lbs): Boneless, skinless chicken thighs are recommended for their juiciness and flavor, holding up beautifully to grilling, baking, or pan-frying. They are the star protein of our bowls, offering a satisfying and hearty base.
• Soy Sauce (¾ cup): The umami-rich foundation of our teriyaki sauce. Use low-sodium soy sauce to control the saltiness and allow the other flavors to shine through. It provides depth and savory notes that are essential to the teriyaki profile.
• Mirin (¼ cup): A sweet Japanese rice wine that adds a subtle sweetness and complexity to the teriyaki glaze. Mirin helps to balance the saltiness of the soy sauce and creates a glossy, appealing glaze.
• Sake (¼ cup): Japanese rice wine, optional but highly recommended for adding another layer of flavor and aroma to the teriyaki sauce. It enhances the depth and authenticity of the teriyaki taste. If unavailable, you can substitute with dry sherry or omit it.
• Brown Sugar (¼ cup packed): Provides sweetness and helps create that signature sticky teriyaki glaze. Brown sugar adds a molasses-like depth that complements the savory elements perfectly.
• Garlic (3 cloves, minced): Essential for aromatic depth and pungent flavor. Freshly minced garlic is always best for the most vibrant taste, infusing the teriyaki sauce and chicken with its characteristic zing.
• Ginger (1 tablespoon, grated): Adds a warm, spicy, and slightly citrusy note that is crucial for authentic teriyaki flavor. Fresh ginger is preferred for its bright and invigorating taste, contributing to the complexity of the glaze.
• Sesame Oil (1 tablespoon): A fragrant oil that imparts a nutty aroma and flavor to the teriyaki sauce and the overall dish. Toasted sesame oil is recommended for its more intense and pronounced sesame essence.
• Cornstarch (1 tablespoon): Used to thicken the teriyaki sauce into a beautiful, glossy glaze. Cornstarch helps to create the perfect consistency that clings to the chicken and vegetables.
• Water (2 tablespoons): Mixed with cornstarch to create a slurry, ensuring smooth thickening of the teriyaki sauce without lumps.
• Cooked Rice (for serving): Your choice of rice – white rice, brown rice, or even quinoa. Rice serves as the comforting and absorbent base for the teriyaki chicken and vegetables, soaking up all the delicious glaze.
• Broccoli Florets (1 head): Adds a healthy dose of greens and a pleasant textural contrast to the bowls. Broccoli steams beautifully and pairs wonderfully with teriyaki flavors.
• Carrots (2, sliced): Provides sweetness, color, and crunch to the bowls. Sliced carrots add visual appeal and a satisfying bite.
• Edamame (1 cup, shelled): Adds protein, vibrant green color, and a slightly nutty flavor. Shelled edamame is easy to prepare and adds nutritional value to the bowls.
• Sesame Seeds (for garnish): Adds a final touch of nutty flavor and visual appeal. Toasted sesame seeds are recommended for enhanced flavor and aroma.
• Green Onions (for garnish, sliced): Provides a fresh, mild onion flavor and a pop of color. Sliced green onions add a final layer of freshness and visual appeal to the finished bowls.

Instructions for Making Teriyaki Glazed Chicken Bowls

Step 1: Prepare the Teriyaki Marinade and Glaze Base

In a medium-sized mixing bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, grated ginger, and sesame oil. This mixture will serve as both our marinade for the chicken and the base for our luscious teriyaki glaze. Take a moment to smell the aromatic blend – the savory soy sauce, sweet mirin, pungent garlic, and warm ginger are already hinting at the deliciousness to come. The combination of these ingredients is what gives teriyaki its signature flavor profile, a harmonious balance of sweet, salty, and umami.

Step 2: Marinate the Chicken

Place the boneless, skinless chicken thighs into a resealable plastic bag or a shallow dish. Pour approximately ¾ of the teriyaki marinade over the chicken, ensuring each piece is well coated. Reserve the remaining ¼ of the marinade – this will be used later to create the glaze. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally for 2-4 hours for maximum flavor penetration. The longer the chicken marinates, the more deeply the flavors will infuse, resulting in incredibly tender and flavorful chicken. Marinating is a crucial step in achieving that authentic teriyaki taste and juicy texture.

Step 3: Prepare the Vegetables

While the chicken is marinating, prepare your vegetables. Wash and cut the broccoli into florets and slice the carrots into thin rounds or sticks. Having your vegetables ready to go will streamline the cooking process later. You can also prepare the edamame at this stage if using fresh or frozen shelled edamame; simply steam or boil it according to package instructions until tender. Feel free to add other vegetables you enjoy, such as bell peppers, snap peas, or zucchini.

Step 4: Cook the Chicken

There are several ways to cook the marinated chicken, depending on your preference and equipment.

• Grilling: Preheat your grill to medium-high heat. Remove the chicken from the marinade (discard the marinade used for marinating) and grill for about 5-7 minutes per side, or until cooked through and nicely charred. Grilling imparts a smoky flavor that complements the teriyaki glaze beautifully.
• Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes, or until cooked through. Baking is a hands-off method that yields tender and juicy chicken.
• Pan-Frying: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard the marinade used for marinating) and cook in batches, if necessary, for about 4-6 minutes per side, or until cooked through and nicely browned. Pan-frying is a quick method that creates crispy edges on the chicken.

No matter which cooking method you choose, ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer to check for doneness.

Step 5: Steam the Vegetables

While the chicken is cooking, steam the broccoli florets and sliced carrots until they are tender-crisp. You can steam them in a steamer basket over boiling water, in the microwave with a little water, or by sautéing them in a pan with a bit of water until they are cooked to your liking. Steaming helps to retain the vibrant color and nutrients of the vegetables, while keeping them slightly crisp for a pleasant texture in the bowls. Avoid overcooking them, as you want them to have a bit of bite.

Step 6: Make the Teriyaki Glaze

While the chicken and vegetables are cooking, prepare the teriyaki glaze. In a small bowl, whisk together the cornstarch and water to create a slurry. In a small saucepan, bring the reserved ¼ cup of teriyaki marinade to a simmer over medium heat. Add the cornstarch slurry to the simmering marinade and whisk continuously until the sauce thickens and becomes glossy, about 1-2 minutes. The cornstarch slurry will quickly transform the marinade into a rich, flavorful glaze. Keep stirring to prevent lumps and ensure a smooth, velvety texture. Once thickened, remove the glaze from the heat.

Step 7: Assemble the Teriyaki Glazed Chicken Bowls

Once the chicken is cooked and the glaze is ready, cut or slice the chicken into bite-sized pieces. In individual bowls, arrange a bed of cooked rice. Top with the steamed broccoli, sliced carrots, and edamame. Place the cooked chicken pieces on top of the vegetables. Generously drizzle the teriyaki glaze over the chicken and vegetables, ensuring everything is nicely coated. Garnish with sesame seeds and sliced green onions for added flavor and visual appeal.

Step 8: Serve and Enjoy!

Serve your Teriyaki Glazed Chicken Bowls immediately while they are warm and flavorful. The combination of tender chicken, vibrant vegetables, fluffy rice, and that irresistible teriyaki glaze is a true delight. Enjoy the symphony of flavors and textures in every bite!

Nutrition Facts (per serving, approximate)

• Servings: 4
• Calories: Approximately 650-750 calories per serving. Calorie count can vary based on portion sizes and specific ingredients used, particularly the type of rice and amount of glaze. This provides a satisfying and energy-rich meal.
• Protein: 45-55 grams of protein per serving. Chicken thighs are a fantastic source of lean protein, essential for muscle building and satiety. This high protein content contributes to the filling nature of the bowls.
• Carbohydrates: 70-80 grams of carbohydrates per serving. Primarily from the rice and vegetables, providing energy and fiber. Choose brown rice or quinoa for even more fiber and complex carbohydrates.
• Fat: 20-30 grams of fat per serving. Includes both healthy fats from sesame oil and fats from the chicken thighs. Using skinless chicken thighs helps to keep the fat content moderate.
• Sodium: 800-1000 mg of sodium per serving. Primarily from the soy sauce. Using low-sodium soy sauce significantly reduces the sodium content, making it a healthier option.

Note: These are estimated values and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator and input the exact ingredients and amounts used.

Preparation Time

• Prep Time: 30 minutes (includes vegetable prep and marinade preparation). The active preparation involves chopping vegetables, mincing garlic and ginger, and whisking together the marinade. This initial stage sets the foundation for a quick and efficient cooking process.
• Marinating Time: 30 minutes to 4 hours (for optimal flavor). While marinating requires some time, it’s largely passive and significantly enhances the flavor and tenderness of the chicken. Plan ahead to allow for adequate marinating time.
• Cook Time: 20-30 minutes (depending on cooking method for chicken and vegetables). The cooking process itself is relatively quick, especially if grilling or pan-frying the chicken. Steaming vegetables is also a fast and efficient method.
• Total Time: 1 hour to 4 hours 30 minutes (including marinating). Even with marinating time, the total active time spent preparing and cooking this dish is under an hour, making it suitable for weeknight meals.

How to Serve Teriyaki Glazed Chicken Bowls

• Classic Bowl Style: Serve in individual bowls with rice at the bottom, topped with chicken, vegetables, and drizzled with teriyaki glaze. This is the traditional and most straightforward way to enjoy Teriyaki Chicken Bowls, allowing each component to be appreciated in every bite.
• Family Style Platter: Arrange the cooked rice on a large platter. Place the teriyaki chicken and steamed vegetables attractively on top. Serve the teriyaki glaze on the side for guests to drizzle as much as they like. This is a great option for gatherings and allows for customization.
• Deconstructed Bowls (for picky eaters or customization): Offer each component separately – rice, chicken, vegetables, and glaze – allowing everyone to build their own bowl according to their preferences. This is perfect for families with varying tastes or dietary needs, ensuring everyone can enjoy the meal.
• With Different Grains: Experiment with different grains as the base instead of white rice. Brown rice, quinoa, or even farro can add different textures and nutritional benefits to the bowls. Each grain offers a unique flavor profile and nutritional value, adding variety to your meals.
• Add Extra Toppings: Provide a variety of toppings for extra flavor and texture. Consider adding:
  • Avocado slices: Creamy and rich, avocado adds healthy fats and a smooth texture.
  • Spicy Mayo: A drizzle of spicy mayonnaise (sriracha mayo or gochujang mayo) adds a creamy kick.
  • Pickled Ginger: Provides a tangy and refreshing contrast to the sweetness of the teriyaki.
  • Kimchi: Adds a fermented, spicy, and savory element for those who enjoy Korean flavors.
  • Toasted Nori Sheets (seaweed): Crumbled nori adds a salty, umami-rich, and crispy element.

Additional Tips for Perfect Teriyaki Glazed Chicken Bowls

1. Marinate for Flavor Depth: Don’t skimp on the marinating time! Allowing the chicken to marinate for at least 30 minutes, and up to 4 hours, significantly enhances the flavor and tenderness. The longer marinating time allows the flavors to penetrate deeply into the chicken.
2. Use Chicken Thighs for Juiciness: While chicken breasts can be used, chicken thighs are highly recommended for their superior juiciness and flavor. Thighs are more forgiving if slightly overcooked and remain tender even after glazing.
3. Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and is just cooked through. Use a meat thermometer for accuracy.
4. Adjust the Glaze Consistency: If you prefer a thicker glaze, use slightly more cornstarch slurry. For a thinner glaze, use less. You can adjust the cornstarch to water ratio to achieve your desired consistency.
5. Customize Your Vegetables: Feel free to substitute or add other vegetables you enjoy. Bell peppers, snap peas, zucchini, mushrooms, or bok choy are all excellent additions to Teriyaki Chicken Bowls. Get creative and use seasonal vegetables.
6. Make it Spicy: Add a pinch of red pepper flakes to the marinade or glaze for a touch of heat. You can also serve with sriracha or chili garlic sauce on the side for those who like extra spice.
7. Make it Ahead (Components Separately): You can prepare the teriyaki marinade, cook the chicken, and steam the vegetables ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the chicken and vegetables, make the glaze, and assemble the bowls. This makes meal prep easier and faster for busy weeknights.
8. Toast Sesame Seeds for Extra Flavor: Toasting sesame seeds before garnishing enhances their nutty flavor and aroma. Simply toast them in a dry pan over medium heat for a few minutes, stirring frequently until lightly golden and fragrant.

Frequently Asked Questions (FAQ) about Teriyaki Glazed Chicken Bowls

Q1: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use chicken breast. However, chicken thighs are generally more flavorful and remain juicier, especially when glazed. If using chicken breast, be careful not to overcook it, as it can become dry. Consider marinating chicken breast for a longer duration to enhance moisture.

Q2: Can I make the teriyaki glaze ahead of time?
A: Yes, you can make the teriyaki glaze ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan before serving, whisking to ensure it’s smooth. The glaze thickens as it cools, so you may need to add a splash of water to thin it slightly when reheating.

Q3: What is mirin and can I substitute it?
A: Mirin is a sweet Japanese rice wine. It adds a subtle sweetness and complexity to the teriyaki sauce. If you can’t find mirin, you can substitute it with dry sherry or pale dry sherry mixed with a ½ teaspoon of sugar for every tablespoon of mirin. While not exactly the same, these substitutes will provide a similar flavor profile.

Q4: Can I use honey instead of brown sugar?
A: Yes, honey can be used as a substitute for brown sugar. It will impart a slightly different flavor profile, but still delicious. Use an equal amount of honey as brown sugar. Honey will also contribute to a glossy glaze.

Q5: How do I store leftover Teriyaki Chicken Bowls?
A: Store leftover Teriyaki Chicken Bowls in airtight containers in the refrigerator for up to 3 days. It’s best to store the rice, chicken, and vegetables separately if possible to maintain their texture. Reheat in the microwave or skillet.

Q6: Can I freeze Teriyaki Glazed Chicken?
A: Yes, you can freeze the teriyaki glazed chicken. Allow it to cool completely, then place it in freezer-safe bags or containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly. The texture of the vegetables may change slightly after freezing, so it’s best to freeze the chicken separately if possible.

Q7: What kind of rice is best for Teriyaki Chicken Bowls?
A: Any type of rice works well! White rice (like jasmine or basmati) is classic and fluffy. Brown rice offers more fiber and a nutty flavor. Quinoa is a protein-rich and gluten-free option. Choose your favorite or whatever you have on hand.

Q8: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the chicken with firm tofu, tempeh, or even large portobello mushroom caps. Marinate and cook them in a similar manner to the chicken. Ensure to use a vegan teriyaki sauce (some may contain honey, so check labels or make your own from scratch).

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