Description
This Teriyaki Chicken Rice Bowl is a quick, healthy, and flavorful meal ready in just 25 minutes. With juicy chicken, crisp-tender veggies, fluffy rice, and a homemade teriyaki sauce, it’s the perfect weeknight dinner that feels like takeout—only fresher and healthier.
Ingredients
For the chicken and veggies
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2 boneless, skinless chicken breasts, cubed (450 g)
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1 tbsp vegetable oil
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1 cup (100 g) broccoli florets
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½ cup (75 g) sliced bell peppers
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½ cup (60 g) julienned carrots
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1 cup (240 g) cooked white or brown rice
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2 green onions, chopped
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1 tsp sesame seeds, for garnish
For the teriyaki sauce
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¼ cup (60 ml) soy sauce (low sodium preferred)
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2 tbsp (30 ml) honey or brown sugar
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1 tbsp (15 ml) rice vinegar
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1 tsp (5 ml) sesame oil
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2 cloves garlic, minced (6 g)
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1 tsp (3 g) fresh ginger, grated
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½ tbsp cornstarch + 1 tbsp water (slurry)
Instructions
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Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry until smooth. Set aside.
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Heat oil in a skillet over medium heat. Add chicken and cook 6–7 minutes until golden and cooked through.
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Pour in prepared teriyaki sauce. Simmer 2–3 minutes until thickened and coating the chicken.
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In another pan, stir fry broccoli, bell peppers, and carrots for 3–4 minutes until tender-crisp.
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Divide cooked rice into bowls. Top with chicken and veggies.
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Garnish with green onions and sesame seeds. Serve warm.
Notes
Use day-old rice for best texture.
Don’t overcook veggies—keep them crisp and vibrant.
Adjust sweetness and saltiness of sauce to taste.
Swap chicken for tofu or tempeh for a vegetarian option.
Great for meal prep—lasts up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Main Course
- Method: Stovetop sauté + simmer
- Cuisine: Asian-inspired