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Teriyaki Chicken Rice Bowl

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  • Author: Ava
  • Total Time: 30min
  • Yield: 2servings

Description

This Teriyaki Chicken Rice Bowl is a flavorful and satisfying meal featuring tender chicken, homemade teriyaki sauce, and a bed of fluffy rice. With the added goodness of sautéed vegetables, it’s a well-balanced dish that’s perfect for lunch or dinner. The recipe is customizable, quick to make, and ideal for meal prep. Whether you’re in the mood for a healthy meal or something indulgent, this Teriyaki Chicken Rice Bowl is sure to become a favorite.

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)
  • 2 cups cooked white rice
  • 1 cup steamed broccoli
  • 1/2 cup sliced carrots
  • 1/4 cup sesame seeds (optional for garnish)
  • 2 green onions, sliced (optional for garnish)

Instructions

  • Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, garlic, and sesame oil. Bring to a simmer over medium heat, stirring occasionally. Optionally, dissolve cornstarch in a tablespoon of water and whisk it into the sauce for a thicker consistency. Simmer for 2-3 minutes.
  • Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Add chicken and cook for 6-7 minutes on each side, until golden brown and fully cooked.
  • Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
  • In the same skillet, pour in half of the teriyaki sauce and toss in steamed broccoli and sliced carrots. Cook for 2-3 minutes to warm the vegetables.
  • To assemble, divide cooked rice into bowls, top with sliced chicken, vegetables, and drizzle with remaining teriyaki sauce.
  • Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

Notes

  • You can substitute chicken thighs for breasts for a juicier option.
  • Use tamari to make the recipe gluten-free.
  • For a spicier kick, add sriracha or red pepper flakes to the teriyaki sauce.
  • Customize with extra vegetables like bell peppers, mushrooms, or spinach.
  • This dish can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months.
  • Prep Time: 10min
  • Cook Time: 20min
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Find it online: https://quickandsweetrecipes.com/teriyaki-chicken-rice-bowl/