Description
These chicken teriyaki rice bowls are packed with juicy chicken, sticky-sweet teriyaki sauce, and crisp veggies — all served over fluffy rice. It’s a quick, comforting dinner that feels like takeout but is made fresh at home.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 1 tablespoon cornstarch
- 1/4 cup water (plus 2 tablespoons for slurry)
- 1 tablespoon sesame oil or vegetable oil
- 2 cups cooked white or brown rice
- 2 cups steamed or sautéed broccoli, carrots, bell peppers, or snap peas
- Optional: sesame seeds for garnish
- Optional: chopped green onions for garnish
Instructions
- Cook the rice according to package instructions and set aside.
- In a small saucepan, whisk together soy sauce, brown sugar or honey, garlic, ginger, and 1/4 cup water. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch with 2 tablespoons water to make a slurry. Stir it into the simmering sauce and cook until thickened. Set aside.
- In a large skillet, heat sesame oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes.
- Pour the teriyaki sauce over the cooked chicken and stir to coat. Simmer for 2–3 minutes until glossy and heated through.
- Assemble the bowls by placing rice on the bottom, adding vegetables on the side, and topping with the teriyaki chicken.
- Garnish with sesame seeds and chopped green onions if desired. Serve warm.
Notes
- Swap chicken for shrimp or tofu for a different protein option.
- Use quinoa or cauliflower rice for a lower-carb version.
- Adding pineapple chunks provides a sweet contrast to the savory sauce.
- Chili flakes or sriracha can add heat if you like it spicy.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of water to keep the sauce smooth.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
