Teriyaki Chicken Rice Bowl with Steamed Veggies & Sesame
This comforting rice bowl features tender, juicy chicken glazed in a sticky homemade teriyaki sauce, served over a bed of fluffy rice with a colorful medley of steamed vegetables. A sprinkle of toasted sesame seeds and fresh scallions adds a nutty crunch and freshness. It’s a satisfying one-bowl meal that combines sweet, savory, and umami flavors while staying light and nourishing.
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Servings: 4 portions
Ingredients
For the teriyaki chicken:
1 lb (450 g) boneless chicken thighs (or breasts), cut into bite-size pieces
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
For teriyaki sauce (homemade):
¼ cup soy sauce
2 tbsp mirin (or substitute with rice vinegar + 1 tsp honey)
2 tbsp honey
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 2 tbsp water
For the bowl:
3 cups cooked rice (white, brown, or jasmine)
1 cup broccoli florets
1 cup carrots, sliced
1 cup snap peas or green beans
1 tbsp sesame seeds, toasted
2 scallions, sliced
Instructions
Cook rice
Prepare rice according to package instructions. Keep warm.
Steam vegetables
Steam broccoli, carrots, and snap peas until tender-crisp (about 4–5 minutes). Set aside.
Prepare chicken
Toss chicken pieces with 1 tbsp soy sauce and 1 tbsp cornstarch.
Heat oil in a skillet and cook chicken until golden brown and cooked through (6–7 minutes). Remove and set aside.
Make teriyaki sauce
In the same skillet, add soy sauce, mirin, honey, sesame oil, garlic, and ginger. Simmer 2–3 minutes.
Stir in cornstarch slurry, whisk until sauce thickens.
Glaze chicken
Return chicken to skillet, toss to coat evenly in teriyaki sauce.
Assemble bowls
Divide rice among bowls.
Top with teriyaki chicken and steamed vegetables.
Sprinkle sesame seeds and scallions on top.
Notes & Tips
Use chicken thighs for juicier flavor, breasts for leaner protein.
For spice, add a drizzle of sriracha or chili oil.
Make ahead: keep chicken, rice, and veggies stored separately, then assemble when ready.
Swap rice with quinoa or cauliflower rice for a lighter option.
Frequently Asked Questions
Q: Can I use store-bought teriyaki sauce?
Yes, but homemade gives you better control of sweetness and saltiness.
Q: Can I make it vegetarian?
Swap chicken with tofu or tempeh and prepare the same way.
Q: How long does it keep?
Up to 3 days in the fridge — great for meal prep.
Nutritional Information
Calories: 480
Protein: 32 g
Carbs: 58 g
Fat: 13 g
Fiber: 5 g