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Teriyaki Chicken Rice Bowl

A quick, flavorful, and customizable teriyaki chicken rice bowl that the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice
  • 1 lb Boneless, skinless chicken thighs or breasts Thighs are recommended for better flavor.
  • 2 cups Cooked white or brown rice Quinoa can be substituted.
For the Veggies
  • 2 cups Broccoli florets
  • 1 each Red bell pepper, sliced
  • 1 cup Shredded carrot
  • 1 cup Snap peas or edamame Optional but good.
For the Teriyaki Sauce
  • 1/2 cup Soy sauce Low-sodium recommended.
  • 1/4 cup Brown sugar For sweetness.
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated Powder can be used in a pinch.
  • 2 tbsp Honey Or maple syrup.
  • 1 tbsp Cornstarch For thickening.
  • 2 tbsp Water For cornstarch activation.
  • 1 tbsp Rice vinegar Optional.
For Garnishing
  • 1 tbsp Toasted sesame seeds For presentation.
  • 2 tbsp Sliced green onions For presentation.

Method
 

Preparation
  1. Start with your rice. Use a rice cooker or microwave packets for convenience.
  2. Chop your chicken into bite-sized pieces.
Cooking
  1. Toss the chicken in a hot skillet with a little oil, cooking for approximately 4-5 minutes until it gains color.
  2. Meanwhile, stir together the teriyaki sauce ingredients in a bowl.
  3. Pour the sauce over the chicken and let it bubble until the chicken finishes cooking and the sauce thickens.
  4. Add the veggies at the end to keep them bright yet soft.
  5. Spoon everything over the cooked rice.

Notes

Don't skip the ginger for better flavor. Pre-cook your veggies or use frozen for faster preparation. Chicken thighs are juicier, but you can use breasts if preferred. Double the sauce if you like extra sauce.