Have a Romantic Valentine’s Dinner-In with Chicken Teriyaki Bowls

Since Valentine’s Day falls on a weeknight this year, why not stay in and make a delicious dinner at home?

Sweet, and garlicky chicken served with rice and steamed broccoli comes together for one flavorful dinner! So much better than takeout and made with just a few ingredients, this Asian chicken dinner idea is a fun way to celebrate a Valentine’s dinner in, with your loved ones.

Have you ever made a dish using the sous-vide technique? It’s a real game changer, and worth the time! The sous-vide yields chicken with unparalleled levels of juiciness.

A simple teriyaki marinade for a batch of chicken thighs is slow-cooked in a warm bath of water, that continues to marinate throughout the entire cooking process.

To keep things easy, you can always prep your rice (or use noodles!) ahead of time, and reheat before serving. All that will be left to do is pour a glass of wine, and enjoy the company of your Valentine!

Sous Vide Chicken Teriyaki Bowls

Serves 4


  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup light brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes, optional
  • 1 pound boneless, skinless chicken thighs
  • 2 cups brown or white rice, cooked to package directions
  • 1 cup broccoli florets, steamed
  • ¼ cup carrot shreds
  • 1 teaspoon sesame seeds, for garnish
  • 1 green onion, thinly sliced, for garnish


  1. Preheat your water bath to 150°F.
  2. To a mixing bowl, combine cornstarch, soy sauce, brown sugar, garlic, ginger, honey, and pepper flakes.
  3. Pour the marinade into a vacuum sous vide bag with the chicken thighs. Seal bag, and place the bag into the water bath. Cook minimum of 1 hour, up to 4. At 1 hour, chicken will be cooked through, but the longer it cooks, the juicer, and more flavorful the thighs will be.
  4. Remove chicken thighs from bag, and allow to cool. Dice into bite-sized pieces.
  5. From here you can either add diced chicken to a skillet, and crisp up for 5 minutes on medium-low, or serve as is.

Make bowls by adding ½ cup rice with diced chicken teriyaki, steamed broccoli, and carrots. Garnish with green onions, and sesame seeds, if desired.

No Comments Yet

Leave a Reply