Skillet Chicken Teriyaki Bowl (25-Minute)
Golden-edged chicken coated in a glossy, soy-ginger-sesame glaze sits atop fluffy steamed rice with crisp-tender broccoli and bright quick-pickled cucumber for contrast. The sauce reduces to a lacquer that clings to each bite, balancing rich umami, sweet maple or sugar, and a pop of acidity from rice vinegar.
Use boneless chicken thighs for juiciness or breasts if you prefer leaner meat; substitute honey for maple or brown sugar in the glaze. Make the sauce a day ahead to deepen flavor, or double it for drizzling over leftovers. For a gluten-free option, swap regular soy sauce for tamari and serve over cauliflower rice.
Serve this bowl for weeknight dinners, meal prep lunches, or casual gatherings where everyone customizes their bowl. Top with toasted sesame seeds, sliced scallions, or a soft-boiled egg for extra richness. Leftovers keep well refrigerated for up to 3 days; reheat gently so the glaze doesn’t scorch.
How to Make It
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1
Cook the rice according to package instructions so it finishes around the same time as the chicken (about 15–18 minutes for jasmine/long-grain). Keep warm.
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2
Make quick pickles: Whisk 30 ml rice vinegar and 1 tbsp sugar in a bowl until sugar dissolves, stir in sliced cucumber and set aside to pickle while you cook.
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3
Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper on both sides.
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4
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken, cook undisturbed 4–5 minutes until a deep golden crust forms, flip and cook 4–5 minutes more until cooked through (internal 74°C / 165°F). Transfer chicken to a cutting board and rest 5 minutes, then slice into strips.
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5
Wipe skillet lightly if it has excess oil, then lower heat to medium and add soy sauce, mirin, 30 ml rice vinegar, maple syrup, grated ginger, and minced garlic. Bring to a gentle simmer and cook 2 minutes to meld flavors.
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6
Whisk cornstarch with 2 tbsp water to make a slurry and pour into the simmering sauce, stirring constantly until it thickens to a glossy, syrupy glaze (about 1 minute). Stir in 1 tsp sesame oil, taste and adjust seasoning.
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7
Steam or blanch broccoli florets in a pot with a steamer basket or in the microwave until crisp-tender (about 3–4 minutes).
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8
Return sliced chicken and any juices to the skillet and toss in the teriyaki glaze to coat, heating through 1 minute.
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9
Assemble bowls: divide rice among bowls, top with glazed chicken, steamed broccoli, and quick-pickled cucumber. Sprinkle with toasted sesame seeds and sliced scallions.
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10
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently over low heat, adding a splash of water to loosen the sauce if needed.
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