Ultimate Sticky Teriyaki Chicken Rice Bowl 🍯🍗Prep time: 15 minutesCooking time: 18 minutesServings: 4Calories: About 520 per servingIngredients🍚 2 cups cooked white rice🍗 1½ lb boneless, skinless chicken breast or thighs, cut into bite-size pieces🧂 ½ tsp salt⚫ ¼ tsp black pepper🌽 1 tbsp cornstarch🛢️ 1½ tbsp neutral oil🧄 3 garlic cloves, minced🫚 1 tsp fresh ginger, grated🥢 ⅓ cup low-sodium soy sauce🍯 3 tbsp honey🟤 2 tbsp brown sugar🍚 2 tbsp rice vinegar💧 ¼ cup water🌽 1 tsp cornstarch mixed with 1 tbsp water🌶️ ½ tsp chili flakes, optional, for a glossy spicy finishInstructionsPrepare the chicken. Pat the chicken dry, then season with salt and pepper. Toss with 1 tablespoon cornstarch until lightly coated.Sear until golden. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and almost cooked through.Make the teriyaki glaze. Add garlic and ginger to the pan and stir for 30 seconds. Pour in soy sauce, honey, brown sugar, rice vinegar, and water.Simmer and thicken. Let the sauce bubble for 3–4 minutes, then stir in the cornstarch slurry. Cook for another 1–2 minutes until glossy, sticky, and thick enough to coat the chicken.Check doneness. The chicken is ready when it reaches 165°F / 74°C internally and the glaze has caramelized around the edges.Serve. Spoon hot white rice into bowls or meal-prep containers, then pile the sticky teriyaki chicken on top. Drizzle with extra pan sauce.Helpful Notes & VariationsFor a deeper char like the photo, broil the glazed chicken on a foil-lined tray for 2–3 minutes after cooking, watching closely so the sugars do not burn. Chicken thighs stay juicier, while chicken breast gives a leaner bowl. Add steamed broccoli, scallions, sesame seeds, or cucumber if desired, though the photo shows a simple chicken-and-rice bowl.
