Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowls

These chicken teriyaki rice bowls are a meal-prep friendly dish. Great for a quick dinner or lunch to-go. Made with chicken and a medley of vegetables, glazed with a thickened salty-sweet teriyaki sauce, served over a bed of steamed rice.

Course Dinner

Cuisine Asian

Recipe Type Bowls, Chicken, Healthy Choices, Kid-Friendly, Meal Prep, Quick Dinner, Rice Dishes, Served Hot

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 456kcal

Author Angela G.

Ingredients

Rice

3 cups cooked rice

Slurry

¼ cup chicken stock
2 tablespoon corn starch

Chicken

2 tablespoon cooking oil divided
1 lb chicken breast or tenderloin, sliced into 4-inch pieces
⅛ teaspoon salt and pepper each

Vegetables

2 cups broccoli cut into florets
1 cup red bell pepper sliced
1 cup yellow bell pepper sliced

Sauce

2 teaspoon garlic paste or freshly grated
1 teaspoon ginger paste or freshly grated
¼ cup low-sodium soy sauce
3 tablespoon honey
2 tablespoon rice vinegar
½ teaspoon toasted sesame oil

Garnish

1 green onion sliced
2 teaspoon toasted sesame seeds

Instructions

Cook rice. Prepare rice according to package directions, which takes approximately 5 minutes if you use quick-cook rice.
Prepare slurry. To a small bowl, add chicken stock and cornstarch. Whisk until combined. Set aside.
Cook chicken. In a sauté pan over medium heat add the chicken, 1 tablespoon of oil, salt, and pepper. Cook for 5-7 minutes or until the juices run clear. You want an internal temperature of 165°F. Transfer chicken to a large plate or bowl.
Cook vegetables. Heat another tablespoon of oil in the same pan. Add the broccoli florets and bell peppers. Stir and cook for 3-4 minutes or until the peppers are softened. Add the garlic and ginger; cook for 1 minute more or until the garlic is fragrant. Remove vegetables and add to plate or bowl with broccoli.
Make sauce. Add soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry to the pan. Heat and stir until sauce thickens.
Combine chicken vegetables and sauce. Add chicken and vegetables back to the pan. Toss until the chicken and vegetables are coated in sauce. Heat and stir a minute or two until your desired serving temperature is reached.
Serve and garnish. Add rice to serving bowls, then layer with a scoop of chicken, vegetables, and sauce. Garnish with the green onions and sesame seeds then serve.

Notes

Make it spicy: Add red pepper flakes, Sriracha or garlic chili to taste for some heat!
Feel free to adjust the ingredients in your Teriyaki sauce. The beauty of making your own sauce is that you have full control. Make it sweeter, saltier, more seasoned... you can choose the amount of each ingredient you add.

Nutrition