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Teriyaki Chicken Rice Bowl

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Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish featuring tender chicken glazed in a sweet and savory teriyaki sauce, served over a bed of steamed rice with fresh or sautéed vegetables.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 2 cups cooked white or brown rice
  • 2 cups mixed vegetables (broccoli, carrots, bell peppers, or snap peas)
  • 1 tbsp sesame seeds (optional, for garnish)
  • 2 green onions, sliced (for garnish)
  • For the teriyaki sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

  1. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
  2. Stir in cornstarch slurry and cook for 1–2 minutes until sauce thickens. Remove from heat and set aside.
  3. Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.
  4. Pour teriyaki sauce over the chicken and toss to coat. Simmer for 1–2 minutes more until glazed.
  5. Meanwhile, steam or sauté mixed vegetables until just tender.
  6. To assemble bowls, divide rice into bowls, top with teriyaki chicken and vegetables.
  7. Garnish with sesame seeds and green onions. Serve hot.

Notes

  • Use pre-cooked rice or microwaveable rice for quick prep.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Marinate chicken in teriyaki sauce for 30 minutes beforehand for deeper flavor.
  • Great for meal prep — store components separately and assemble before eating.

Nutrition

Find it online: https://tastyera.com/teriyaki-chicken-rice-bowl/