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teriyaki chicken edamame bowl

Homemade Teriyaki Chicken Edamame Bowl

Delicious Homemade Teriyaki Chicken Edamame Bowl recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 975
Ingredients Method

Ingredients
  

For the chicken
  • 1 tbsp olive oil
  • 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
For the teriyaki sauce
  • 4 garlic cloves (freshly minced)
  • 1.5 tbsp fresh ginger (grated)
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1.5 tbsp rice vinegar
  • 1 tbsp mirin
  • 1.5 tsp toasted sesame oil
  • 3 tbsp honey
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 2 tsp sesame seeds
For the bowl assembly
  • 3 cups cooked jasmine rice
  • 1.5 cups steamed edamame (shelled)
  • 2 avocados (sliced into 1/4-inch thick wedges)
  • 1 cup carrot (shredded or julienned)
  • 3 green onions (thinly sliced)
  • 2 limes (cut into wedges)
  • 1 tbsp toasted sesame seeds
  • Sriracha sauce

Method
 

  1. Mince the garlic cloves and grate the fresh ginger, setting them aside. In a small bowl, whisk together the soy sauce, water, rice vinegar, mirin, toasted sesame oil, honey, brown sugar, and red pepper flakes—this is your sauce base. In another small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry for thickening. Having everything prepped and measured before cooking ensures the sauce comes together smoothly without scrambling mid-cook.
  2. Pat the chicken thigh pieces dry with paper towels—this helps them brown better rather than steam. Toss the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the chicken pieces until golden brown on all sides and cooked through to 165°F internal temperature (about 8-10 minutes total). I like to let each side get a good golden crust before flipping, which develops deep flavor through the Maillard reaction.
  3. Reduce heat to medium and add the minced garlic and grated ginger to the pan with the cooked chicken, stirring constantly for about 1 minute to release their aromatic oils and flavor into the pan. Pour in the teriyaki sauce base from Step 1 and bring to a gentle simmer. Let it simmer for 1 minute to meld the flavors together. Slowly pour in the cornstarch slurry while stirring constantly, then continue stirring for another 1-2 minutes until the sauce thickens to a glossy, coat-the-spoon consistency that clings beautifully to the chicken.
  4. While the sauce is finishing, prepare your serving components. Shred or julienne the carrot, thinly slice the green onions, slice the avocados into 1/4-inch wedges, and have the cooked jasmine rice and steamed shelled edamame ready. Arrange limes into wedges and set Sriracha sauce within reach for serving. I find it helpful to have everything prepped before plating so the hot teriyaki chicken goes straight into warm bowls.
  5. Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with edamame scattered around the rice. Spoon the teriyaki chicken with its glossy sauce over the rice and edamame. Arrange the sliced avocado and shredded carrot on top, then sprinkle with sliced green onions and toasted sesame seeds. Serve each bowl with lime wedges and a drizzle of Sriracha sauce on the side for adjusting heat and brightness to taste.