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These Teriyaki Chicken Bowls will satisfy all of your sweet and salty cravings! Juicy chicken, marinated with a savory teriyaki sauce and served with white rice and sauteed veggies. This is a healthy, 20-minute-prep meal, that is perfect for a weeknight.
Our lives are busy so we love an easy marinade that can be put together quickly. This Teriyaki Chicken is infused with a savory salty flavor from the soy sauce, sweetness from the brown sugar and honey, and the cornstarch thickens up the liquid to create a delicious glazy sauce.
WHAT YOU'LL NEED (scroll to full ingredient list)
Chicken thighs
Canola oil
Garlic
Low-sodium soy sauce
Cornstarch
Rice vinegar
Brown sugar
Honey
Sesame seed oil
Fresh ginger
Green onions
Sesame seeds
DIRECTIONS
STEP 1: SAUCE
Saute garlic and add soy sauce, water, and cornstarch. Mix well.
Add the rice vinegar, brown sugar, honey, sesame oil, and ginger and stir.
STEP 2: SIMMER
Simmer for 5 minutes
STEP 3: COOL
Remove from heat and allow to completely cool
Save 1/4 C of the sauce for basting and another 1/4 C for serving.
STEP 4: MARINATE
Add the chicken to a Ziploc bag with the remaining sauce and fully coat.
Refrigerate for at least 30 minutes.
STEP 5: GRILL
Grill the chicken over medium heat.
Give the chicken a flip and baste with the sauce every few minutes.
Remove from heat with internal temperature reaches 170°F and tent with foil for a 10-minute rest.
STEP 6: SERVE
Chop the chicken and serve with white rice and sauteed veggies.
Optional - top with serving sauce, sliced green onions, and sesame seeds.
INGREDIENTS
Makes 4-5 servings
2 lbs chicken thighs
1/4 C water
1/2 C low-sodium soy sauce
1/4 C canola oil
3 TBSP honey
1 TBSP brown sugar
3 cloves garlic, minced
1/2 TBSP fresh ginger, minced
1 tsp sesame oil
2 tsp cornstarch
1 TBSP rice vinegar
1 tsp sesame seeds (optional)
2 green onions, sliced (optional)
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