Description
Teriyaki Chicken Rice Bowls showcase tender chicken coated in a sweet and savory homemade teriyaki sauce, served over fluffy jasmine rice with vibrant vegetables like broccoli, snap peas, and carrots. This wholesome dish delivers restaurant-quality flavor perfect for quick weeknight dinners or make-ahead meal prep.
Ingredients
Chicken and Vegetables
- 1½ lbs boneless, skinless chicken thighs or breasts, diced
- 1 tablespoon sesame oil
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare the Teriyaki Sauce: Whisk together low-sodium soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl until well combined, setting aside the mixture for later use.
- Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat and add the diced chicken. Cook for 6 to 8 minutes, stirring occasionally, until the chicken pieces are browned on the outside and fully cooked through.
- Sauté Vegetables: Add broccoli florets, shredded carrots, and snap peas to the skillet with the chicken. Continue cooking for 3 to 4 minutes until the vegetables are crisp-tender but still vibrant and slightly crunchy.
- Add Teriyaki Sauce: Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry to the skillet and cook, stirring frequently, until the sauce thickens and coats the chicken and veggies evenly.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among serving bowls. Spoon the teriyaki chicken and vegetable mixture over the rice.
- Garnish and Serve: Top each bowl with sliced green onions and sprinkle with sesame seeds for added flavor and texture before serving.
Notes
- You can substitute brown rice or cauliflower rice for a different texture or dietary preference.
- Feel free to add other vegetables like bell peppers or mushrooms for extra color and nutrition.
- This recipe works well for meal prepping; store the sauce separately to maintain freshness when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
