This recipe is designed for speed and ease, making it perfect for busy weeknights. Follow these simple steps to create a delicious and satisfying Teriyaki Chicken Bowl in no time:

Step 1: Prepare the Teriyaki Marinade and Sauce Base

In a medium-sized mixing bowl, whisk together the soy sauce, mirin, sake (or rice wine), brown sugar, honey, grated fresh ginger, minced garlic, and sesame oil. This mixture forms both the marinade for the chicken and the base for our flavorful teriyaki sauce. Take a moment to really whisk these ingredients together until the sugar and honey are well dissolved. This ensures a smooth and even flavor distribution in both the marinade and the final sauce. The combination of soy sauce, sweet rice wine, and sake creates a complex umami profile that is characteristic of authentic teriyaki. The ginger and garlic add aromatic depth, while the sesame oil introduces a nutty richness.

Step 2: Marinate the Chicken

Add the bite-sized chicken pieces to the bowl with the teriyaki marinade. Toss the chicken to ensure each piece is thoroughly coated in the marinade. This marinating step is crucial for infusing the chicken with flavor and keeping it moist and tender during cooking. While the recipe is designed to be quick, even a short 15-20 minute marinade will make a noticeable difference. For even deeper flavor, you can marinate the chicken for up to an hour in the refrigerator. The longer the chicken marinates, the more flavorful and tender it will become. Make sure the bowl is covered and placed in the refrigerator if marinating for longer periods to prevent bacterial growth.

Step 3: Cook the Chicken

Heat a large skillet or wok over medium-high heat. Once the skillet is hot, add the marinated chicken pieces, reserving the remaining marinade in the bowl for later. Spread the chicken in a single layer in the hot skillet to ensure even cooking and browning. Avoid overcrowding the pan, as this can steam the chicken instead of searing it. If necessary, cook the chicken in batches to maintain high heat and achieve proper browning. Cook the chicken for about 5-7 minutes, or until it is cooked through and no longer pink inside. Turn the chicken occasionally to ensure even cooking on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Step 4: Make the Teriyaki Sauce

Once the chicken is cooked through, reduce the heat to medium. Pour the reserved teriyaki marinade from the bowl into the skillet with the cooked chicken. Bring the marinade to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, add extra depth of flavor to the sauce. In a small bowl, whisk together the cornstarch and cold water to create a cornstarch slurry. This slurry is essential for thickening the sauce and giving it that glossy, teriyaki glaze consistency. Pour the cornstarch slurry into the simmering sauce and stir continuously.

Step 5: Thicken and Glaze the Sauce

Continue to simmer the sauce, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency and coats the back of a spoon. As the sauce simmers with the cornstarch slurry, it will gradually thicken and transform from a thin liquid into a rich, glossy glaze. Be careful not to overcook the sauce, as it can become too thick. If the sauce becomes too thick, you can thin it out by adding a tablespoon of water at a time until you reach the desired consistency. Taste the sauce and adjust seasonings as needed. You may want to add a little more soy sauce for saltiness, brown sugar or honey for sweetness, or ginger or garlic for more flavor depth.

Step 6: Steam or Roast Broccoli (or Your Choice of Vegetables)

While the chicken is cooking and the sauce is simmering, prepare your broccoli florets. You can steam them for a quick and healthy option, or roast them for a slightly caramelized flavor. To steam broccoli, place the florets in a steamer basket over boiling water and steam for 5-7 minutes, or until tender-crisp. To roast broccoli, toss the florets with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly browned. Alternatively, you can use other vegetables like bell peppers, carrots, snap peas, or edamame. Feel free to get creative and use your favorite vegetables or whatever you have on hand.

Step 7: Assemble Your Teriyaki Chicken Bowls

Divide the cooked rice (or quinoa) evenly among bowls. Top the rice with the glazed teriyaki chicken and steamed or roasted broccoli florets. Generously spoon the teriyaki sauce over the chicken and vegetables, ensuring everything is nicely coated. Garnish each bowl with toasted sesame seeds and thinly sliced green onions. These garnishes add a final touch of flavor, texture, and visual appeal to the bowls. Serve immediately and enjoy your delicious and easy Teriyaki Chicken Bowl!