Delicious Teriyaki Chicken Rice Bowl for Busy Nights
A quick and flavorful meal perfect for busy evenings, combining tender chicken, savory teriyaki sauce, and fresh vegetables over rice.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- Salt and black pepper Salt and black pepper to taste
Carbohydrates
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli
- 0.5 cup shredded carrots
- 0.25 cup sliced green onions
Sauce
- 0.33 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Thickening Agent
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and simmer.
- Mix cornstarch and water, then stir into the sauce and cook until thickened (~2-3 minutes). Remove from heat.
- Heat oil in a skillet, season chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Add the sauce to the cooked chicken, toss to coat, and simmer for 1-2 minutes.
- Divide rice into bowls, top with chicken, broccoli, carrots, green onions, and sesame seeds. Serve warm.
Notes
For extra flavor, sprinkle with additional sesame seeds or green onions before serving.