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Irresistible Sticky Teriyaki Chicken Rice Bowls Your New Favorite Comfort Food

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Learn how to make delicious Sticky Teriyaki Chicken Rice Bowls. Easy recipe with step-by-step instructions.

Ingredients

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Growing up, I learned that good food starts with good ingredients. I like to keep things simple and fresh, sourcing quality ingredients whenever I can. For this dish, here’s what you’ll need:

  • 1 1/2 pounds boneless, skinless chicken thighs (preferably organic or free-range for the best flavor)
  • 1 cup jasmine or short-grain white rice (you can substitute brown rice for a healthier option)
  • 3 tablespoons soy sauce (use low-sodium if you prefer less salt)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup water or chicken broth
  • 1 tablespoon cornstarch or arrowroot powder (to thicken the sauce)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)
  • Optional vegetables: steamed broccoli, shredded carrots, bell peppers, or snap peas

When I shop for ingredients, I always look for the freshest garlic and ginger, because they really boost the flavor. I also love adding colorful vegetables to make the bowls more vibrant and nutritious—my grandma always believed that eating with your eyes makes the meal taste even better.

Instructions

  1. Cook the rice: Rinse the rice under cold water until the water runs clear. Combine with 2 cups of water in a pot or rice cooker. Cook according to the package instructions until fluffy. Keep warm and set aside.
  2. Prepare the chicken: Slice the chicken thighs into bite-sized pieces. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
  3. Marinate the chicken: Toss the chicken pieces in half of the marinade. Let sit for at least 15 minutes—this helps the flavors seep in and tenderize the meat, a trick I learned from my grandma’s marinating techniques.
  4. Cook the chicken: Heat a large skillet over medium-high heat. Add a splash of oil and cook the chicken until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
  5. Make the sauce: In the same skillet, pour in the remaining marinade and water or broth. Bring to a simmer. Mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the sauce. Cook until thickened, about 2-3 minutes. I love how this glossy sauce clings to the chicken—as if it’s giving it a sweet little hug.
  6. Combine and glaze: Return the cooked chicken to the skillet, tossing to coat in the sauce. Cook for another 2 minutes until the chicken is nicely glazed and sticky.
  7. Assemble the bowls: Spoon a generous portion of rice into each bowl. Top with the glazed chicken and your choice of vegetables. Garnish with sliced green onions and toasted sesame seeds. I always add a little extra sesame oil on top for that nutty aroma that reminds me of my grandma’s kitchen.

Find it online: https://artofeasycooking.com/sticky-teriyaki-chicken-rice-bowls/