Description
Teriyaki Chicken Rice Bowl is a flavorful and satisfying meal featuring juicy chicken in a glossy homemade teriyaki sauce served over fluffy rice with colorful vegetables. This easy 30-minute recipe is perfect for weeknight dinners, meal prep, or whenever you’re craving a sweet-savory bowl of comfort.
Ingredients
- For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp toasted sesame oil (optional)
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp oil (avocado or vegetable)
- Salt and black pepper, to taste
- For Serving:
- 2 cups cooked white or brown rice
- 2–3 cups steamed or stir-fried vegetables (broccoli, carrots, bell peppers, snap peas)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, water, brown sugar, vinegar, honey, garlic, and ginger. Bring to a simmer. Mix cornstarch with water to form a slurry, then stir it into the sauce. Simmer for 1–2 minutes until thickened. Remove from heat.
- Cook the chicken: Season chicken with salt and pepper. In a skillet over medium-high heat, cook for 6–8 minutes per side until golden and cooked through. Let rest, then slice into strips.
- Combine with sauce: Return sliced chicken to the pan and pour the teriyaki sauce over it. Simmer for a minute to coat.
- Assemble bowls: Add rice to bowls, then top with teriyaki chicken and vegetables. Garnish with sesame seeds and green onions.
Notes
- Swap chicken for shrimp, tofu, or beef.
- Use cauliflower rice or quinoa for a low-carb option.
- Add pineapple for a tropical twist.
- Drizzle with sriracha for extra heat.
- Use tamari for a gluten-free version.
