Description
Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish featuring tender chicken glazed in a sweet and savory teriyaki sauce, served over a bed of steamed rice with fresh or sautéed vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 cups cooked white or brown rice
- 2 cups mixed vegetables (broccoli, carrots, bell peppers, or snap peas)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
- For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook for 1–2 minutes until sauce thickens. Remove from heat and set aside.
- Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.
- Pour teriyaki sauce over the chicken and toss to coat. Simmer for 1–2 minutes more until glazed.
- Meanwhile, steam or sauté mixed vegetables until just tender.
- To assemble bowls, divide rice into bowls, top with teriyaki chicken and vegetables.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Use pre-cooked rice or microwaveable rice for quick prep.
- For a gluten-free version, use tamari instead of soy sauce.
- Marinate chicken in teriyaki sauce for 30 minutes beforehand for deeper flavor.
- Great for meal prep — store components separately and assemble before eating.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg