Description
These Easy Chicken Teriyaki Bowls are perfect for busy weeknights—tender chicken coated in a sticky-sweet homemade teriyaki sauce, served over fluffy rice with steamed veggies. It’s fast, family-friendly, and better than takeout.
Ingredients
▢ 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
▢ 2 tablespoons vegetable oil
▢ 1/3 cup low-sodium soy sauce
▢ 1/4 cup honey
▢ 2 tablespoons rice vinegar
▢ 2 tablespoons brown sugar
▢ 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
▢ 2 cloves garlic, minced
▢ 1 teaspoon fresh ginger, grated
▢ 2 cups cooked white or brown rice
▢ 1 1/2 cups steamed broccoli
▢ Optional toppings: sesame seeds, sliced green onions
Instructions
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through.
3. Reduce heat to medium and pour the sauce into the skillet. Stir to coat the chicken.
4. Once the sauce starts to simmer, add the cornstarch slurry and stir continuously until the sauce thickens, about 2–3 minutes.
5. To assemble bowls, divide cooked rice into bowls, top with chicken teriyaki and steamed broccoli.
6. Sprinkle with sesame seeds and sliced green onions if desired. Serve warm.
Notes
This recipe works great with boneless chicken thighs for extra juiciness.
You can prep the sauce ahead of time and store in the fridge for up to 3 days.
Substitute broccoli with green beans, snow peas, or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg