Description
A comforting and flavorful teriyaki chicken rice bowl that is quick and easy to make, perfect for a weeknight dinner. Tender chicken coated in a sweet-savory teriyaki sauce, served over a bed of fluffy rice and topped with fresh vegetables.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cornstarch (optional, for thickening)
- 1 cup steamed broccoli
- 1/2 cup bell peppers, sliced
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- 1. Cook the rice according to the package directions.
- 2. Slice the chicken into thin strips or bite-sized pieces.
- 3. Heat sesame oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked.
- 4. In a bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger. Stir well.
- 5. Add the sauce to the cooked chicken in the skillet. Stir and let it simmer for 2-3 minutes, thickening the sauce slightly.
- 6. Steam or sauté the vegetables (broccoli and bell peppers).
- 7. To assemble, place rice in a bowl, top with chicken, and add vegetables.
- 8. Garnish with sesame seeds and green onions. Drizzle with extra teriyaki sauce if desired.
Notes
- Feel free to use chicken thighs for a juicier option.
- If you prefer a thicker sauce, mix cornstarch with water and add it to the sauce.
- For meal prep, store the rice, chicken, and veggies separately to keep the texture intact.
- This recipe is customizable with different vegetables like carrots or edamame.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg