Description
This Teriyaki Chicken Rice Bowl is a quick and easy meal with juicy chicken coated in a rich homemade teriyaki sauce, served over fluffy rice with crisp vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds
- 1/4 cup soy sauce (low sodium)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry.
- Heat oil in a skillet and cook the chicken until golden and cooked through.
- Pour the sauce over the chicken and simmer until thick and glossy.
- Stir-fry broccoli, bell peppers, and carrots until tender-crisp.
- Divide rice into bowls and top with chicken and vegetables.
- Garnish with green onions and sesame seeds, then serve.
Notes
- Use brown rice or cauliflower rice for a lighter option.
- Add edamame or tofu for extra protein.
- Red pepper flakes or sriracha add heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg