Sticky Teriyaki Chicken Bowls
Glossy, sweet-savory chicken over fluffy rice with crisp green broccoli. A weeknight win you’ll come back to.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Mix the sauce
Stir soy sauce, mirin, brown sugar, ginger and 2 tablespoons of water in a small bowl. Have the cooked rice ready.
Cook the chicken
Heat oil in a frying pan over medium heat. Add chicken and cook for 10 minutes, turning often. Meanwhile, steam broccoli for about 5 minutes until just tender.
Glaze until glossy
Add the sauce to the chicken and simmer for 5 minutes, stirring to coat. The sauce should lightly coat the pieces; add a splash of water if needed. Check the chicken reaches 74°C / 165°F in the center.
Build your bowl
Use the final 5 minutes to warm the rice until steaming and arrange in bowls. Top with chicken, broccoli, remaining pan sauce and sesame seeds.
Storage: Refrigerate promptly for up to 2 days. Reheat rice and chicken until steaming hot throughout.
Little Whisk · Sticky Teriyaki Chicken Bowls
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
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