Description
Chicken Teriyaki Rice Bowls feature juicy, pan-seared chicken coated in a homemade savory-sweet teriyaki sauce, served over fluffy rice with crisp-tender vegetables. A quick and flavorful Asian-inspired meal perfect for weeknights or meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp sesame oil or vegetable oil
- 3 cups cooked white or brown rice
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, honey, and rice vinegar. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to form a slurry, then stir into the sauce. Cook until thickened and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 6-8 minutes.
- Pour the teriyaki sauce over the cooked chicken and stir to coat. Let simmer for 2-3 minutes.
- Steam or sauté broccoli and carrots until just tender, about 4-5 minutes.
- Assemble each bowl with a portion of cooked rice, topped with teriyaki chicken and vegetables.
- Garnish with sesame seeds and sliced green onions if desired. Serve warm.
Notes
Use tamari instead of soy sauce for a gluten-free version.Swap rice with cauliflower rice for a low-carb option.Add red pepper flakes or sriracha for extra heat.Store components separately for better texture during meal prep.Double the sauce for extra coverage if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
