Description
This Easy Teriyaki Chicken Rice Bowl features tender chicken pieces coated in a homemade sweet and savory teriyaki sauce, served over fluffy rice with crisp vegetables. Ready in just 30 minutes, it’s the perfect weeknight dinner that tastes like takeout but is healthier and more budget-friendly!
Ingredients
Scale
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons brown sugar (or honey)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken & Bowl:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 3 cups cooked white or jasmine rice (about 1 cup uncooked)
- 2 cups broccoli florets
- 1 cup snap peas
- 1 cup shredded carrots
- 2 green onions, sliced
- 2 tablespoons sesame seeds, toasted
- Salt and pepper to taste
Instructions
- Cook the Rice: Prepare your rice according to package directions. If using a rice cooker, start this first so it’s ready when you need it. Keep warm until serving.
- Prep the Chicken: Pat chicken pieces dry with paper towels and season lightly with salt and pepper. Dry chicken browns better and creates a nice texture.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside. In a separate small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry—set this aside too.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot and shimmering, add the chicken pieces in a single layer (work in batches if necessary to avoid crowding). Cook for 4-5 minutes without stirring to get a nice golden-brown sear, then flip and cook another 3-4 minutes until cooked through (internal temperature should reach 165°F). Remove chicken from pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add broccoli florets and cook for 2-3 minutes, stirring frequently. Add snap peas and carrots, continuing to cook for another 2-3 minutes until vegetables are tender-crisp and bright in color. Remove vegetables and set aside with the chicken.
- Create the Sauce: Reduce heat to medium. Pour the teriyaki sauce mixture into the skillet, scraping up any browned bits from the bottom of the pan (that’s flavor!). Bring to a gentle simmer. Give your cornstarch slurry a quick stir (it settles), then slowly pour it into the simmering sauce while whisking constantly. Continue cooking for 1-2 minutes, stirring frequently, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
- Combine Everything: Return the cooked chicken and vegetables to the skillet with the sauce. Toss everything together gently but thoroughly, ensuring each piece is coated in that beautiful teriyaki glaze. Cook for another minute to heat everything through and allow the flavors to meld.
- Assemble Your Bowls: Divide the cooked rice among four bowls. Top each generously with the teriyaki chicken and vegetable mixture, making sure to drizzle plenty of that gorgeous sauce over everything. Garnish with sliced green onions and toasted sesame seeds.
- Serve Immediately: Enjoy while hot! Pass around extra soy sauce or sriracha for anyone who wants to customize their bowl.
- Chicken Temperature: Always use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
- Sauce Thickness: If your sauce is too thick, add a tablespoon of water at a time to thin it. If too thin, mix a little more cornstarch with cold water and add it to the simmering sauce.
- Vegetable Options: Feel free to use whatever vegetables you have—bell peppers, mushrooms, zucchini, baby corn, and water chestnuts all work beautifully.
- Make it Spicy: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a kick.
- Gluten-Free: Simply substitute tamari for the soy sauce.
Notes
- Chicken Temperature: Always use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
- Sauce Thickness: If your sauce is too thick, add a tablespoon of water at a time to thin it. If too thin, mix a little more cornstarch with cold water and add it to the simmering sauce.
- Vegetable Options: Feel free to use whatever vegetables you have—bell peppers, mushrooms, zucchini, baby corn, and water chestnuts all work beautifully.
- Make it Spicy: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a kick.
- Gluten-Free: Simply substitute tamari for the soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 485
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg