Description
Teriyaki Chicken Rice Bowl is a quick, easy, and satisfying meal featuring tender chicken coated in a rich homemade teriyaki sauce, served over fluffy rice and colorful vegetables. This 30-minute bowl is perfect for weeknight dinners or meal prep, with the perfect balance of sweet, savory, and tangy flavors.
Ingredients
- For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- 1 tsp toasted sesame oil (optional)
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp oil (avocado or vegetable)
- Salt and black pepper, to taste
- For Serving:
- 2 cups cooked white or brown rice
- 2–3 cups steamed or stir-fried vegetables (broccoli, carrots, bell peppers, snap peas)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, water, brown sugar, vinegar, honey, garlic, and ginger. Bring to a simmer. Mix cornstarch with 2 tbsp water to form a slurry, then stir it into the sauce. Simmer for 1–2 minutes until thickened. Remove from heat and set aside.
- Cook the chicken: Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes per side, until golden and cooked through (internal temp: 165°F). Remove from heat and let rest before slicing.
- Coat with sauce: Return sliced chicken to the pan and pour in the teriyaki sauce. Stir to coat and simmer for 1–2 minutes.
- Assemble bowls: Add rice to bowls, then top with teriyaki chicken and vegetables. Garnish with sesame seeds and green onions.
Notes
- Swap chicken with shrimp, tofu, or thin-sliced beef.
- Use quinoa or cauliflower rice for a lighter option.
- Add pineapple for tropical sweetness.
- Spice it up with sriracha or red pepper flakes.
- Use gluten-free soy sauce or tamari for a GF version.
