Cream Soda Teriyaki Chicken Bowls (Printable)

Tender chicken and crisp veggies in sweet cream soda teriyaki glaze, served atop steamy rice bowls.

# Components:

→ Chicken Component

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - 0.5 tsp salt
04 - 0.25 tsp black pepper

→ Teriyaki Cream Soda Sauce

05 - 0.5 cup cream soda
06 - 0.25 cup low-sodium soy sauce
07 - 2 tbsp brown sugar
08 - 1.5 tbsp rice vinegar
09 - 1 tbsp honey
10 - 2 tsp toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
13 - 1 tbsp cornstarch mixed with 1.5 tbsp cold water (slurry)

→ Rice and Vegetable Assembly

14 - 2 cups uncooked jasmine or short-grain rice
15 - 1 medium carrot, julienned
16 - 1 cup sugar snap peas or snow peas, trimmed
17 - 0.5 red bell pepper, thinly sliced
18 - 2 green onions, sliced
19 - 1 tbsp toasted sesame seeds (optional, for garnish)

# Directions:

01 - Cook jasmine or short-grain rice according to package directions. Keep warm.
02 - In a mixing bowl, combine chicken pieces with 1 tablespoon cornstarch, salt, and pepper. Toss until evenly coated.
03 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, approximately 6 to 8 minutes. Remove the chicken from the skillet and set aside.
04 - If necessary, add a small amount of additional oil to the skillet. Add minced garlic and ginger, and sauté for 1 minute until fragrant.
05 - Pour cream soda, low-sodium soy sauce, brown sugar, rice vinegar, honey, and toasted sesame oil into the skillet. Stir to combine and bring the mixture to a simmer.
06 - Gradually whisk the cornstarch slurry into the simmering sauce. Continue to stir and cook until the sauce thickens and bubbles, about 2 minutes.
07 - Return the cooked chicken to the skillet. Add the julienned carrots, trimmed snap peas, and thinly sliced red bell pepper. Toss all ingredients to coat them evenly in the sauce. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp.
08 - Divide the cooked rice among serving bowls. Top generously with the sauced chicken and vegetables. Garnish with sliced green onions and toasted sesame seeds, if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses mostly pantry staples you likely already have
  • Perfect balance of sweet and savory flavors
  • Customizable with whatever vegetables you have on hand
  • Complete meal in one bowl no sides needed
02 -
  • The cream soda caramelizes as it reduces creating complex flavor notes you cant get from sugar alone
  • This recipe is incredibly forgiving perfect for beginner cooks
  • Each bowl provides a complete balanced meal with protein carbs and vegetables
  • Leftovers taste even better the next day as flavors continue to develop
  • Can be prepped ahead by cutting chicken and vegetables the day before
03 -
  • Always pat chicken pieces dry before tossing with cornstarch for better browning
  • Let the sauce reduce slightly before adding the cornstarch slurry for more concentrated flavor
  • Keep vegetables crisp tender they should still have some bite when served
  • For meal prep double the recipe but only cook half the vegetables saving the rest for fresh cooking when reheating

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