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Chicken & meat

Teriyaki-style chicken rice bowls

A quick glaze clings best when it is added after the chicken has browned.

Prep 12 minCook 23 minEasyServes 2
Let’s cook
Teriyaki-style chicken rice bowls serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Prepare the sauce

    Whisk soy sauce, honey, vinegar, water, ginger, and cornstarch in a bowl. Keep a separate board for raw chicken and wash hands and surfaces after preparation.

  2. Steam the broccoli

    Steam broccoli over simmering water for about 5–7 minutes until tender. Keep warm while cooking the chicken.

  3. Brown the chicken

    Heat oil in a skillet over medium-high heat. Add chicken in a single layer and cook about 8–10 minutes, turning to brown all sides. Cook the thickest pieces to 165°F / 74°C.

  4. Glaze and serve

    Stir the sauce again to lift settled starch, then pour into the skillet. Simmer 1–2 minutes until bubbling and glossy, thinning with water if needed. Spoon over hot rice with broccoli.

A little kitchen wisdomA quick glaze clings best when it is added after the chicken has browned. Stir the sauce just before pouring so the cornstarch is evenly distributed.

Make it your own

Use firm tofu instead of chicken; dry it well and brown before glazing.

Build a skill while you cookFluffy rice, every time →Roux, slurries and smooth sauces →
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