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cactus club teriyaki chicken rice bowl recipe

Cactus Club Teriyaki Chicken Rice Bowl Recipe

Cactus club teriyaki chicken rice bowl recipe made with juicy chicken thighs, sesame jasmine rice, fresh vegetables, and a glossy homemade teriyaki glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian Inspired, Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb Boneless skinless chicken thighs Cut into small pieces
For the Teriyaki Sauce
  • 1/2 cup Soy sauce
  • 1/4 cup Mirin
  • 3 tbsp Brown sugar
  • 1 tsp Fresh grated ginger
  • 1 tsp Minced garlic
  • 1 tbsp Cornstarch Optional, for thick glaze
  • 1 tbsp Water Mix with cornstarch
For the Sesame Rice
  • 2 cups Jasmine rice Rinsed
  • 1 tsp Sesame oil
  • 1/2 tsp Salt
For the Vegetables
  • 1 cup Broccoli florets
  • 1 cup Sugar snap peas
  • 1/2 cup Matchstick carrots
For Garnish
  • 1 tbsp Toasted sesame seeds
  • 2 Green onions Thinly sliced

Equipment

  • Large Skillet or Frying Pan
  • Medium Saucepan
  • Mixing bowl
  • Rice Cooker or Pot with Lid
  • Cutting board
  • Sharp knife

Method
 

  1. In a bowl, mix soy sauce, mirin, brown sugar, ginger, and garlic. Add chicken and marinate for at least 30 minutes.
  2. Rinse jasmine rice until water runs clear. Cook with fresh water, sesame oil, and salt according to package instructions.
  3. Remove chicken from marinade. Pour remaining marinade into a small saucepan and simmer for 5 minutes. Stir in cornstarch slurry until thick and glossy.
  4. Heat oil in a large skillet over medium high heat. Sear chicken in a single layer until golden and fully cooked.
  5. Steam or sauté broccoli, snap peas, and carrots until tender crisp.
  6. Assemble bowls with sesame rice, cooked chicken, and vegetables. Spoon thick teriyaki glaze over the top.
  7. Garnish with sesame seeds and sliced green onions before serving.

Notes

Use chicken thighs for best flavor and moisture.
Do not overcrowd the pan when searing.
Simmer the sauce until thick and glossy for authentic texture.
Store leftovers in an airtight container for up to 3 days.