Description
Chicken Teriyaki Rice Bowls are a flavorful, quick weeknight meal made with tender chicken glazed in a sticky-sweet homemade teriyaki sauce, served over fluffy rice and topped with fresh vegetables.
Ingredients
For the Chicken Teriyaki:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil or sesame oil
- Salt and pepper, to taste
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
For the Bowls:
- 2 cups cooked white or brown rice
- 2 cups steamed or sautéed vegetables (e.g. broccoli, carrots, bell peppers, snap peas)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
- Optional: sriracha or chili flakes
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar. Set aside.
- Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes.
- Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer.
- Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens and coats the chicken.
- Meanwhile, prepare the rice and steam or sauté vegetables until tender.
- To assemble, scoop rice into bowls, top with teriyaki chicken and vegetables, and garnish with sesame seeds and green onions. Add sriracha or chili flakes for spice if desired.
Notes
- Use chicken thighs for juicier meat.
- Add pineapple chunks for a sweet twist.
- Swap rice for cauliflower rice or quinoa for a lower-carb version.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
