Yoshinoya Style Teriyaki Chicken and Vegetable Bowl
Recreate the beloved flavors of a classic Japanese fast-food favorite with this Yoshinoya Style Teriyaki Chicken and Vegetable Bowl recipe! Juicy, tender pieces of chicken thighs are cooked to perfection and glazed in a rich, homemade teriyaki sauce made from soy sauce, mirin, brown sugar, and honey. Vibrant, crisp-tender vegetables like broccoli, carrots, and onions add a delightful freshness, while a thickened sauce coats every bite. Served over a bed of fluffy white rice and topped with green onions and sesame seeds, this hearty bowl strikes the perfect balance of sweet, savory, and satisfying. Ready in under an hour and ideal for weeknight dinners, this recipe offers an easy way to bring Japanese-inspired comfort food straight to your table.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 medium Onion, sliced
- 2 tablespoons Vegetable oil
- 4 cups Cooked white rice
- 2 tablespoons Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, mix the soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, and minced ginger to create the teriyaki sauce.
In a separate smaller bowl, mix the cornstarch and water to form a slurry. Set aside for later use.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli, carrots, and onion, and stir-fry for 4-5 minutes until the vegetables are tender yet still crisp.
Add the cooked chicken back to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, allowing it to heat through for 1-2 minutes.
Add the cornstarch slurry to the skillet, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables. Remove from heat.
To assemble, divide the cooked white rice into four bowls. Top the rice with the teriyaki chicken and vegetable mixture.
Garnish each bowl with sliced green onions and a sprinkle of sesame seeds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
