I am always on the search for an excellent Asian chicken bowl with a little spice—this one I found from Delish.com. I did run out of soy sauce, and I used Bragg instead, which is a great soy substitute, and the recipe came out fantastic.



  • 1 cup low-sodium soy sauce or Bragg
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 4 garlic cloves, minced
  • 1 Tbsp. grated ginger
  • 1/2 tsp. freshly grounded pepper
  • 1 tsp. cayenne pepper
  • 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp. cornstarch
  • 2 tbsp. extra-virgin olive oil


  • 2 tbsp. extra-virgin olive oil
  • 1 lb. broccolini, cut into 2″ pieces
  • 1 clove garlic minced
  • 2 tsp sesame oil
  • kosher salt


  • Steamed brown, jasmine, or basmati rice
  • Thinly sliced green onions
  • toasted sesame seeds
  • crushed red pepper flakes


  1. Make the sauce: In a mixing bowl, combine soy sauce, sugars, garlic, ginger, black pepper, and cayenne and whisk until combined. Place chicken in a shallow baking dish and pour over half the sauce. Cover with plastic wrap and set aside.
  2. Pour remaining sauce into a saucepan and simmer for10 minutes. Combine cornstarch with 1 tablespoon water and stir into simmering teriyaki sauce. Continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Remove from heat. 
  3. Make the broccolini: In a large mixing bowl, combine olive oil, broccolini, and garlic. Place a large heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add broccolini and char until cooked through, 3 to 4 minutes per side. Set aside.
  4. Return skillet to stove and add 2 teaspoons of sesame oil. Drain chicken and pat dry, then add to skillet. Cook until chicken is golden and no longer pink, 6 to 8 minutes. Remove from heat and brush teriyaki sauce all over chicken pieces until thoroughly coated. 
  5. Assemble bowls: Divide rice among 4 serving bowls and top with charred broccolini and spicy chicken teriyaki. Garnish with green onions, sesame seeds, and red pepper flakes, if using.