Best Teriyaki Chicken Bowl with Veggies - thegirlskitchen
A flavorful and easy-to-make teriyaki chicken bowl packed with fresh veggies and sticky rice, perfect for a satisfying meal.
Ingredients
Vegetable Oil
- 2 tbsp vegetable oil preferably Crisco for high smoke point
Chicken Breasts
- 1.25 lb chicken breasts cut into 1-inch bite-sized chunks
Salt
- salt
Pepper
- pepper
Broccoli
- 4 cups broccoli cut into small uniform florets
White Rice
- 4 cups white rice use Nishiki for sticky texture
Sesame Seeds
- 2.5 tsp sesame seeds
Soy Sauce
- 0.25 cup soy sauce Kikkoman for balance
Water
- 0.5 cup water
Brown Sugar
- 3.5 tbsp brown sugar
Garlic
- 2.5 tsp garlic freshly minced for aroma
Ginger
- 2.5 tsp ginger
Honey
- 1.5 tbsp honey
Sesame Oil
- 1 tsp sesame oil
Corn Starch
- 1 tbsp corn starch
Red Pepper Flakes
- 0.25 tsp red pepper flakes
Instructions
- Cook rice according to package instructions and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, then remove and set aside.
- In the same skillet, add broccoli and cook until tender-crisp. Meanwhile, whisk together soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil, cornstarch, and red pepper flakes to make the sauce.
- Return chicken to the skillet, pour in the sauce, and cook until thickened. Serve over rice and sprinkle with sesame seeds.
Notes
For extra flavor, marinate chicken in some soy sauce and garlic before cooking.