Teriyaki Chicken Rice Bowl (Print-Friendly Version)
Sticky teriyaki chicken with vegetables served over rice, vibrant, savory, and ready in just 25 minutes.
# What You'll Need:
→ Chicken and Rice
01 -
2 boneless, skinless chicken breasts, cut into bite-sized cubes
02 -
1 tablespoon vegetable oil
03 -
1 cup cooked white or brown rice
04 -
1 cup broccoli florets
05 -
0.5 cup bell peppers, thinly sliced
06 -
0.5 cup carrots, julienned or thinly sliced
07 -
2 green onions, chopped
08 -
1 teaspoon sesame seeds, for garnish
→ Teriyaki Sauce
09 -
60 millilitres low-sodium soy sauce
10 -
30 millilitres honey or light brown sugar
11 -
15 millilitres rice vinegar
12 -
5 millilitres sesame oil
13 -
2 cloves garlic, minced
14 -
1 teaspoon fresh ginger, grated
15 -
0.5 tablespoon cornstarch mixed with 1 tablespoon water
# How to Make It:
01 -
In a small bowl, combine low-sodium soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Mix well. In a separate cup, mix cornstarch with water to form a slurry. Add the slurry to the sauce and whisk until evenly blended. Set aside.
02 -
Heat vegetable oil in a large skillet or wok over medium heat. Arrange chicken breast cubes in an even layer and cook for 6–7 minutes, turning occasionally, until golden brown and fully cooked through.
03 -
Pour prepared teriyaki sauce over cooked chicken in the skillet. Stir thoroughly to coat the chicken. Simmer for 2–3 minutes, allowing the sauce to thicken and develop a glossy sheen.
04 -
In a separate pan or the same skillet after removing chicken, quickly stir-fry broccoli florets, sliced bell peppers, and carrots for 3–4 minutes over medium-high heat until just tender-crisp and vibrant.
05 -
Divide cooked rice evenly between two serving bowls. Top each bowl with teriyaki chicken and sautéed vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
# Additional Tips:
01 -
For advance preparation, store rice, chicken, and vegetables separately to maintain texture; assemble bowls just before serving.
02 -
To reduce carbohydrates, substitute brown rice or cauliflower rice for the white rice base.
03 -
Increase protein content by adding cooked edamame or sautéed tofu cubes.
04 -
For a spicier taste, add a drizzle of sriracha or pinch of red pepper flakes to the sauce.