What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs cut into bite-sized pieces cook evenly and absorb the teriyaki glaze well.

Can I substitute the sweetener in the teriyaki sauce?

Yes, you can replace honey with brown sugar for a similar sweetness and vegan-friendly alternative.

Jasmine or sushi rice provides a fluffy texture that complements the tender chicken and vegetables perfectly.

Create a slurry by mixing cornstarch with water and add it to the simmering sauce; this will thicken the glaze to coat the ingredients nicely.

Bell peppers, snap peas, or green beans add color, crunch, and enhanced flavor alongside broccoli and carrots.

Use tamari or certified gluten-free soy sauce to make the dish gluten-free while maintaining the signature taste.

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

This easy recipe has become a favorite for busy weeknights, providing a satisfying meal for the whole family.

Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic minced, 2 tsp fresh ginger grated, 2 tsp cornstarch, 2 tsp water (for slurry)
Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions thinly sliced

Step 1:: Cook the rice according to package instructions.
Step 2:: While rice cooks, whisk together soy sauce 60 ml water honey rice vinegar garlic and ginger in a small bowl.
Step 3:: Heat oil in a large skillet over medium-high heat Add chicken pieces and cook for 45 minutes stirring until golden and cooked through.
Step 4:: Add carrots and broccoli to the skillet and stir-fry for 23 minutes until just tender.
Step 5:: Pour the teriyaki sauce over the chicken and vegetables Stir well and let simmer for 1 minute.
Step 6:: In a small bowl mix cornstarch with 2 tsp water to create a slurry Add to the skillet cooking 12 minutes until the sauce thickens and coats the chicken and veggies.
Step 7:: Fluff the cooked rice and divide among bowls Top each with chicken teriyaki and vegetables.
Step 8:: Garnish with sesame seeds and spring onions Serve immediately.

Family loves gathering around this dish especially on busy nights it always brings smiles.

Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing

Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double-check ingredient labels if you have allergies.

Calories 430 Total Fat 7 g Carbohydrates 62 g Protein 29 g per serving

Enjoy this flavorful and quick recipe for a satisfying meal you'll want to make again and again.

→ What type of chicken works best for this dish?: Boneless, skinless chicken breasts or thighs cut into bite-sized pieces cook evenly and absorb the teriyaki glaze well.
→ Can I substitute the sweetener in the teriyaki sauce?: Yes, you can replace honey with brown sugar for a similar sweetness and vegan-friendly alternative.
→ What rice varieties are recommended for serving?: Jasmine or sushi rice provides a fluffy texture that complements the tender chicken and vegetables perfectly.
→ How do I thicken the teriyaki sauce effectively?: Create a slurry by mixing cornstarch with water and add it to the simmering sauce; this will thicken the glaze to coat the ingredients nicely.
→ What vegetable substitutions or additions work well here?: Bell peppers, snap peas, or green beans add color, crunch, and enhanced flavor alongside broccoli and carrots.
→ Is this dish suitable for gluten-free diets?: Use tamari or certified gluten-free soy sauce to make the dish gluten-free while maintaining the signature taste.