Description
This Teriyaki Chicken Rice Bowl recipe features tender chicken breasts slow-cooked in a flavorful homemade teriyaki sauce made with honey, soy sauce, and aromatics. Finished with a thickened glaze, a hint of sriracha for heat, and optional sesame seeds, it’s a comforting, easy-to-make meal perfect for serving over rice or noodles.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
Teriyaki Sauce
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Thickening Mixture
- 4 teaspoons cornstarch
- 6 tablespoons cold water (or less, to dissolve cornstarch)
Finishing Touches
- Dash or two of Sriracha sauce (or more, to taste)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare and slow cook chicken: Season the chicken breasts on both sides with salt and pepper, then place them into the crock pot. In a small bowl, mix together honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes to create the teriyaki sauce. Pour this sauce mixture evenly over the chicken in the crock pot. Cover and cook on low heat for 3 to 4 hours or on high heat for 1 1/2 to 2 1/2 hours, until the chicken is fully cooked through and tender.
- Thicken the sauce: In a small bowl, whisk the cornstarch into the cold water until completely smooth with no lumps. Pour this cornstarch slurry into the crock pot with the cooked sauce and stir well to combine. Cover again and cook on high heat for an additional 10 minutes, allowing the sauce to thicken to a glossy glaze consistency.
- Shred and finish chicken: Once the chicken is cool enough to handle, remove from the crock pot onto a cutting board. Cut or shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot and stir it into the thickened sauce to coat fully. Add a dash or two of Sriracha sauce according to your preferred heat level.
- Serve: Spoon the savory teriyaki chicken and sauce over cooked rice or noodles. Garnish with optional sesame seeds for a nutty crunch and attractive presentation. Enjoy warm.
Notes
- Chicken thighs can be substituted for breasts and may yield more tender, juicy results.
- Adjust the amount of sriracha to control the heat level, or omit for a milder dish.
- The sauce can be thickened more or less by adjusting the amount of cornstarch slurry.
- Serve with steamed vegetables for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
