Teriyaki Chicken and Rice Bowl
A delicious and balanced bowl with tender teriyaki-glazed chicken served over steamed rice and crisp vegetables—perfect for an easy dinner or meal prep.
Equipment
- Large skillet or wok
- Saucepan (for rice)
- Knife & cutting board
- Measuring cups & spoons
Ingredients
For the Bowl
- 2 cups uncooked rice white, jasmine or brown, cooked per package
- 1 lb boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1/2 cup carrot thinly sliced or julienned
- 2 tbsp sesame seeds to garnish
- 2 tbsp green onions sliced for garnish
Teriyaki Sauce
- 1/2 cup soy sauce reduced-sodium preferred
- 1/4 cup mirin or rice vinegar
- 1/4 cup brown sugar or honey
- 1 tbsp grated ginger fresh or jarred
- 1 clove garlic minced
- 1 tbsp cornstarch mixed with 2 tbsp water to thicken
Instructions
- Cook rice according to package directions and keep warm.
- In a bowl, whisk together soy sauce, mirin (or vinegar), brown sugar, ginger, and garlic for the teriyaki sauce.
- Heat a large skillet or wok over medium-high heat and add chicken pieces. Cook until browned and nearly cooked through (~5–7 minutes).
- Add vegetables to the pan, stir-fry until tender crisp (~3–4 minutes).
- Pour sauce into the skillet and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens and coats chicken and veggies (~1–2 minutes).
- Serve teriyaki chicken and vegetables over rice. Garnish with sesame seeds and green onions.
Notes
For a healthier bowl, swap white rice for cauliflower rice or brown rice. Add pineapple chunks or snap peas for variety. Store sauce separately when meal-prepping to keep chicken from getting soggy.