Description
Make this Teriyaki Chicken Rice Bowl for an easy weeknight dinner or simple meal prep. The homemade sauce tastes amazing and you control the veggies. This recipe brings family comfort to your busy schedule.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup cooked white rice (per serving)
- 1 cup steamed broccoli florets (per serving)
- 1/2 cup sliced carrots (per serving)
- Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Garnish (optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil.
- Heat the sauce mixture over medium heat, stirring until the sugar dissolves. Bring to a simmer.
- Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens slightly. Remove from heat.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Pour half of the prepared teriyaki sauce over the cooked chicken in the skillet. Toss to coat the chicken completely. Keep the remaining sauce separate for drizzling later.
- Assemble the Bowls: Divide the cooked rice among your serving bowls.
- Top the rice with the sauced chicken, steamed broccoli, and sliced carrots.
- Drizzle the remaining teriyaki sauce over the bowls.
- Garnish with sesame seeds and green onions, if desired.
Notes
- This recipe is great for meal prepping. Store the chicken, veggies, and extra sauce in separate containers if you are making multiple servings ahead of time.
- You can substitute chicken with firm tofu for a vegetarian option.
- Feel free to swap the broccoli and carrots for other quick-cooking vegetables like snap peas or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Meals
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 25g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg