Teriyaki Chicken Rice Bowl
This Teriyaki Chicken Rice Bowl is a quick and flavorful meal featuring juicy, glazed chicken, fluffy rice, and crisp vegetables. The homemade teriyaki sauce adds the perfect balance of sweet and savory flavors. This dish is great for meal prep and comes together in just 30 minutes!
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (or 4 boneless thighs), diced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
For the Teriyaki Sauce:
¼ cup soy sauce (low sodium preferred)
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon mirin (optional, for authentic flavor)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce)
For the Rice & Vegetables:
2 cups cooked white rice (or brown rice, jasmine rice, or quinoa)
1 cup broccoli florets
1 cup sliced bell peppers (red, yellow, or green)
½ cup shredded carrots
½ teaspoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Instructions
1. Cook the Rice:
Cook 2 cups of rice according to package instructions and set aside.
2. Prepare the Teriyaki Sauce:
In a bowl, whisk together soy sauce, honey, rice vinegar, mirin, garlic, and ginger.
In a small cup, mix cornstarch and water until smooth.
Heat the sauce mixture in a small pan over medium heat.
Stir in the cornstarch slurry and cook for 2-3 minutes until slightly thickened.
3. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Add diced chicken, season with salt and pepper, and cook for 5-7 minutes, until browned and cooked through.
Pour in the teriyaki sauce and stir to coat the chicken evenly. Simmer for 2 minutes until glossy.
4. Steam the Vegetables:
While the chicken cooks, steam or saute broccoli, bell peppers, and carrots for 3-4 minutes until tender but crisp.
5. Assemble the Bowls:
Add rice to a bowl.
Top with teriyaki chicken and vegetables.
Garnish with sesame seeds and green onions.
Nutritional Information
Calories: ~480 kcal
Protein: 38g
Carbohydrates: 55g
Fat: 10g
Fiber: 4g
Sodium: 750mg
Sugar: 12g
(Nutritional values are approximate and may vary based on ingredients used.)
Notes & Tips
Make it Spicy: Add ½ teaspoon sriracha or red pepper flakes to the sauce.
Rice Alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
Meal Prep Friendly:Store in airtight containers for up to 4 days.
Reheat in the microwave with a splash of water to keep it moist.
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Yes! Just use ½ cup of your favorite brand instead of making homemade sauce.
Can I bake the chicken instead?
Yes! Bake at 400°F (200°C) for 20 minutes, then toss with teriyaki sauce.
Can I make it vegetarian?
Absolutely! Swap chicken for tofu, tempeh, or chickpeas.