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Teriyaki Chicken Rice Bowl with Easy Honey Sriracha Veggies

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This teriyaki chicken rice bowl features juicy, caramelized chicken glazed in a homemade teriyaki sauce, served over fluffy jasmine rice and topped with crisp, colorful veggies tossed in a sweet-spicy honey sriracha glaze. It’s a quick, customizable, and crave-worthy weeknight dinner that’s better than takeout.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch (mixed with 2 tsp water)
  • 1 cup jasmine or sushi rice (dry)
  • 1 1/4 cups water (for cooking rice)
  • 2 cups broccoli florets (chopped into bite-sized pieces)
  • 1 large red bell pepper (sliced into strips)
  • 1 cup carrots (julienned or sliced thin)
  • 1 cup snap peas (strings removed)
  • 1 tbsp olive oil or avocado oil (for stir-frying)
  • 1 1/2 tbsp honey (for veggie glaze)
  • 1–2 tsp sriracha (to taste)
  • Salt and pepper (to taste)
  • Green onions, sliced (optional garnish)
  • Toasted sesame seeds (optional garnish)
  • Extra sriracha (optional garnish)
  • Pickled ginger (optional garnish)

Instructions

  1. Rinse 1 cup jasmine or sushi rice under cold water until the water runs clear. Combine with 1 1/4 cups water in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook for 15–18 minutes, until water is absorbed and rice is tender. Fluff with a fork and keep covered.
  2. Pat chicken thighs dry and cut into bite-size pieces. Season lightly with salt and pepper. Let sit while you prep the sauce.
  3. In a small bowl, whisk together soy sauce, mirin or rice vinegar, brown sugar, honey, grated ginger, and minced garlic. In another small dish, mix cornstarch with 2 tsp water and set aside.
  4. Heat a large skillet or wok over medium-high. Add a drizzle of oil, then add chicken pieces in a single layer. Sear for 3–4 minutes without moving, then flip and cook another 2–3 minutes until golden and cooked through. Remove chicken and set aside.
  5. Pour the teriyaki sauce into the pan. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens and gets glossy (about 1–2 minutes). Return the chicken to the pan, tossing to coat every piece in the glaze. Remove from heat.
  6. Wipe out the pan and add 1 tbsp oil over medium-high. Add broccoli, red pepper, carrots, and snap peas. Stir-fry for 3–5 minutes until crisp-tender and vibrantly colored.
  7. While veggies cook, whisk together 1 1/2 tbsp honey, 1–2 tsp sriracha, and a pinch of salt. Pour over the veggies in the last minute of cooking, tossing to coat evenly.
  8. Spoon rice into bowls. Top with glazed chicken, pile on honey sriracha veggies, and finish with green onions and sesame seeds. Add extra sriracha or pickled ginger if desired.

Notes

For gluten-free, use tamari instead of soy sauce. Marinate chicken in some teriyaki sauce for extra flavor if time allows. Don’t overcrowd the pan for best browning. Adjust sriracha to taste for spice level. Swap in your favorite veggies or protein. Store leftovers in separate containers for best texture.

Nutrition

Keywords: teriyaki chicken, rice bowl, honey sriracha, easy dinner, stir fry, Asian bowl, meal prep, healthy, weeknight dinner, homemade teriyaki

Find it online: https://atomicbite.com/teriyaki-chicken-rice-bowl-recipe-easy-honey-sriracha-veggies/