Teriyaki Chicken Rice Bowl (Printable Version)

Juicy chicken in homemade teriyaki sauce over rice with colorful vegetables, ready in 25 minutes for a quick, satisfying meal.

# Ingredients:

01 - 2 boneless, skinless chicken breasts, cubed
02 - 1 cup cooked white or brown rice
03 - 1 tablespoon vegetable oil
04 - 1 cup broccoli florets
05 - 1/2 cup bell peppers, sliced
06 - 1/2 cup carrots, julienned
07 - 2 green onions, chopped
08 - 1 teaspoon sesame seeds, for garnish

→ Teriyaki Sauce

09 - 1/4 cup soy sauce, low sodium preferred
10 - 2 tablespoons honey or brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 2 cloves garlic, minced
14 - 1 teaspoon ginger, grated
15 - 1/2 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

# Steps:

01 - In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and the cornstarch slurry. Set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add cubed chicken and cook for 6-7 minutes until golden brown and fully cooked.
03 - Pour the prepared teriyaki sauce over the cooked chicken. Simmer for 2-3 minutes until the sauce thickens.
04 - In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3-4 minutes until tender-crisp.
05 - Divide the cooked rice into serving bowls. Top with the teriyaki chicken and sautéed vegetables.
06 - Sprinkle with chopped green onions and sesame seeds before serving.

# Notes:

01 - For a healthier option, use brown rice or cauliflower rice.
02 - Add extra protein by mixing in edamame or tofu.
03 - Make it spicier by adding red pepper flakes or sriracha to the sauce.

Go Back