Chicken Teriyaki Bowls with Homemade Sauce Close Up

Chicken Teriyaki Bowls with Homemade Sauce

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x



For the Teriyaki Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons Mirin (sweet rice wine)
  • 1 tablespoon honey
  • 4 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon ginger paste or ground ginger powder
  • 1/2 tablespoon corn starch

For the Bowls

  • 1 lb chicken breast, cut into bite sized pieces
  • 2 cups cooked, white rice
  • 8 ounces broccoli florettes
  • 2 carrots, peeled and cut into bite sized pieces
  • Sesame oil, extra virgin olive oil, soy sauce, mirin
  • Sesame seeds, fresh sliced chives for garnish


  1. Make the sauce: In a small bowl, mix together corn starch and 1 tablespoon of water to make slurry. Set aside. In a small pot, whisk together all ingredients and 2 tablespoons of water until combined. Bring to a boil and lower heat to a simmer. Whisk in the corn starch slurry and cook 1-2 minutes, until thickened. Set aside in a warm place.
  2. In a steamer set, steam broccoli and carrots over boiling water for 4-5 minutes, until tender with a little bite. Toss with a splash of soy sauce and mirin. Set aside in a warm place.
  3. Cook the chicken: In a large skillet, heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil over medium high heat. Add diced chicken and cook until golden and cooked through, about 5 minutes. Pour half of the teriyaki sauce over the chicken and cook 1 more minute.
  4. Assemble the bowls: Add equal amounts of rice to each bowl. Top with broccoli, carrots, and chicken. Drizzle with remaining teriyaki sauce, sesame seeds and chives.