Description

This Easy Teriyaki Chicken Bowl is a quick and flavorful dinner made with juicy chicken thighs in a homemade teriyaki sauce, served over rice with steamed vegetables. Perfect for busy weeknights or meal prep.

Ingredients

1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

2 teaspoons cornstarch

2 teaspoons water

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

4 cups cooked jasmine or brown rice

2 cups steamed broccoli

1 cup shredded carrots

1 tablespoon sesame seeds (optional)

2 green onions, sliced

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Instructions

In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger to make the teriyaki sauce.
In another small bowl, mix the cornstarch and water to create a slurry and set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Season chicken pieces with salt and pepper, then add them to the skillet. Sauté for 6–8 minutes until cooked through and lightly browned.
Pour the teriyaki sauce into the skillet with the chicken, stirring and bringing it to a simmer.
Add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.
Remove the skillet from heat.
Divide cooked rice into 4 bowls. Top each with teriyaki chicken, steamed broccoli, and shredded carrots.
Garnish with sesame seeds and sliced green onions. Serve hot.

Notes

Use chicken breast for a leaner version.

Swap rice with quinoa or cauliflower rice for a low-carb option.

Add other veggies like edamame, snap peas, or bell peppers.

Make it gluten-free by using tamari or coconut aminos.

Double the recipe for meal prep and store for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 14g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg