Teriyaki Chicken Rice Bowl
A quick, flavorful, and nutritious meal with sticky-sweet Teriyaki Chicken Rice Bowl—ready in under 30 minutes!
Ingredients
Chicken & Rice
- 1 lb boneless, skinless chicken thighs (or breasts)
- 2 cups cooked white rice (jasmine or sushi rice)
- 1 cup steamed vegetables (broccoli, carrots, snap peas)
- 1 tbsp vegetable oil
Homemade Teriyaki Sauce
- ¼ cup soy sauce (low-sodium if preferred)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar or mirin
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 1 tbsp water (slurry)
Optional Garnishes
- Sesame seeds, green onions, pickled ginger, sriracha
Instructions
Make the Sauce:
- Whisk soy sauce, brown sugar, vinegar, garlic, and ginger in a pot. Simmer over medium heat.
- Add cornstarch slurry, stir until thickened (1–2 minutes). Set aside.
Cook the Chicken:
- Heat oil in a skillet. Sear chicken 4–5 minutes per side until golden.
- Reduce heat, pour sauce over chicken, and coat evenly.
Prep Rice & Veggies:
- Cook rice according to package instructions.
- Steam or microwave vegetables until tender.
Assemble Bowls:
- Divide rice, chicken, and veggies into bowls.
- Garnish with sesame seeds, green onions, etc.
Notes
- Customizations: Swap chicken for tofu/shrimp, use cauliflower rice, or add pineapple.
- Storage: Store components separately for up to 4 days. Reheat with a splash of water.
- Gluten-Free: Use tamari instead of soy sauce.
Nutrition
Calories: 490kcalCarbohydrates: 45gProtein: 34gFat: 18gSugar: 10g
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