Description
This Teriyaki Chicken Rice Bowl is a quick, flavorful dish featuring juicy chicken, homemade teriyaki sauce, fluffy rice, and steamed vegetables. Perfect for a healthier takeout-style dinner ready in under 30 minutes.
Ingredients
4 boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/2 cup low sodium soy sauce
1/2 cup water
3 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (optional)
1 teaspoon ground ginger
2 teaspoons minced garlic
2 tablespoons honey
3 teaspoons cornstarch
Sesame seeds, for garnish
Chopped green onions, for garnish
Cooked white or brown rice, for serving
Steamed vegetables (e.g., broccoli, carrots), for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add cubed chicken and cook until browned and fully cooked through. Drain excess liquid if needed.
- In a bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Pour the teriyaki sauce into the skillet with the chicken. Stir continuously until the sauce thickens and coats the chicken.
- Serve the chicken over cooked rice with steamed vegetables.
- Garnish with sesame seeds and chopped green onions. Add extra sauce if desired.
Notes
- Use chicken thighs for a juicier option.
- Add crushed red pepper flakes for heat.
- Great for meal prep—store components separately or assemble bowls ahead of time.
- Substitute rice with noodles, quinoa, or cauliflower rice.
- Grilled chicken works well and adds extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
