Description

If you’re craving a meal that’s savory, sweet, satisfying, and fast, this Teriyaki Chicken Rice Bowl is the answer.

Ingredients

Scale

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tbsp olive oil or sesame oil

Salt and black pepper, to taste

For the Teriyaki Sauce:

½ cup low-sodium soy sauce

¼ cup honey or brown sugar

2 tbsp rice vinegar

1 tbsp sesame oil

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tbsp cornstarch + 2 tbsp cold water (for thickening)

For the Bowl:

2–3 cups cooked rice (white, jasmine, brown, or cauliflower rice)

Steamed broccoli, shredded carrots, sliced bell peppers, or snap peas

Optional toppings: sesame seeds, green onions, red pepper flakes

Instructions

Step 1: Prepare the Sauce

In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir well and bring to a low boil. In a separate bowl, mix the cornstarch and water until smooth, then slowly whisk into the sauce. Let it simmer for 3–5 minutes until thick and glossy.

Step 2: Cook the Chicken

Heat oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes, stirring occasionally, until fully cooked and golden on the edges.

Step 3: Glaze the Chicken

Pour the teriyaki sauce over the chicken and toss to coat. Let it simmer for another 2–3 minutes to let the sauce cling and caramelize slightly.

Step 4: Assemble the Bowls

Spoon cooked rice into bowls. Top with teriyaki chicken and steamed or sautéed veggies. Garnish with sesame seeds and green onions.

Notes

Use low-sodium soy sauce to control salt

Simmer gently to let flavors develop

Add a cornstarch slurry to thicken

Prep Time: 10
Cook Time: 15
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4
Calories: 380
Fat: 12g
Carbohydrates: 40g
Fiber: 6g
Protein: 40g

Keywords: Teriyaki Chicken Rice Bowl