Print

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a flavorful Teriyaki Chicken Rice Bowl that brings together juicy chicken, vibrant vegetables, and fluffy rice, all enveloped in a rich homemade teriyaki sauce. This dish is perfect for busy weeknights, as it takes just 25 minutes to prepare. The combination of protein-packed chicken and a medley of colorful veggies makes it not only satisfying but also a healthy choice for lunch or dinner. Whether you’re feeding a family or meal prepping for the week, this teriyaki bowl is customizable and sure to please everyone at the table.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup cooked rice
  • 1 cup broccoli florets
  • 1/2 cup bell peppers (sliced)
  • 1/2 cup carrots (julienned)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
  • 2 green onions (chopped)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch slurry until smooth.
  2. Heat vegetable oil in a large skillet over medium heat and cook cubed chicken until golden brown and cooked through (about 6-7 minutes).
  3. Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until slightly thickened.
  4. In another pan, stir-fry broccoli, bell peppers, and carrots for about 3-4 minutes until tender-crisp.
  5. Serve cooked rice in bowls topped with teriyaki chicken and sautéed vegetables. Garnish with green onions and sesame seeds.

Nutrition

Find it online: https://chefrecipeideas.com/teriyaki-chicken-rice-bowl/