Teriyaki Chicken Rice Bowl
Easy and delicious teriyaki chicken rice bowl made with tender chicken, savory sauce, and fluffy rice—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 cup jasmine or short-grain white rice
1 cup broccoli florets
1/2 cup shredded carrots
1/2 cup edamame (optional)
2 green onions, sliced (for garnish)
Sesame seeds (optional)
For the Teriyaki Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon mirin (optional)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons water (slurry)
Instructions
Cook the Rice: Prepare rice according to package instructions and keep warm.
Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Set aside.
Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes.
Add Sauce: Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Simmer for 2 minutes.
Steam Veggies: While chicken cooks, steam broccoli and edamame until just tender.
Assemble Bowls: Add a scoop of rice to each bowl. Top with teriyaki chicken, steamed veggies, shredded carrots, green onions, and sesame seeds.
Serve: Enjoy hot!
Notes
Substitute brown rice or cauliflower rice for a low-carb option.
Add sriracha or chili flakes for a spicy kick.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can also grill the chicken for a smokier flavor.
Find it online: https://allrecipesmade.com/teriyaki-chicken-rice-bowl/
