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Teriyaki Chicken Bowl

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A flavorful and balanced Teriyaki Chicken Bowl featuring juicy chicken glazed in homemade teriyaki sauce, served with fluffy rice and crisp vegetables. Perfect for quick weeknight meals or meal prep.

Ingredients

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 cup jasmine or white rice
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, sliced
  • 2 tablespoons vegetable oil
  • For the Teriyaki Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. Cook the rice according to package instructions. Set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove chicken and set aside.
  4. In the same skillet, add broccoli and carrots. Stir-fry for 3-4 minutes until tender-crisp.
  5. Return the chicken to the pan, pour the teriyaki sauce over the top, and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
  6. Slice the chicken and serve it over rice with the vegetables. Garnish with sliced green onions.

Notes

  • Veggies can be swapped for snow peas, bell peppers, or snap peas based on preference.
  • For a healthier option, substitute white rice with brown rice or quinoa.
  • Add crushed red pepper flakes or sriracha for extra heat.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet or microwave with a splash of water to keep chicken juicy and sauce thick.
  • Use gluten-free soy sauce or tamari to make the recipe gluten-free.
  • To make vegetarian, substitute chicken with pressed tofu or tempeh.

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