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Teriyaki Chicken Rice Bowl

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A quick and flavorful teriyaki chicken rice bowl packed with nourishing ingredients. Tender chicken, vibrant vegetables, and a rich sauce create a complete meal in one bowl.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup cooked white or brown rice
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1/2 cup bell peppers (sliced)
  • 1/2 cup carrots (julienned)
  • 2 green onions (chopped)
  • 1 teaspoon sesame seeds (for garnish)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1/2 tablespoon cornstarch + 1 tablespoon water (for slurry)

Instructions

  1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch slurry in a small bowl. Set aside.
  2. Heat vegetable oil in a large skillet over medium heat. Add the cubed chicken and cook for about 6-7 minutes until golden brown and cooked through.
  3. Pour the prepared teriyaki sauce over the chicken and simmer for 2-3 minutes until the sauce thickens.
  4. Stir-fry the broccoli, bell peppers, and carrots in a separate pan for about 3-4 minutes until tender-crisp.
  5. Divide the cooked rice among serving bowls, top with the teriyaki chicken and sautéed vegetables.
  6. Sprinkle green onions and sesame seeds over each bowl before serving.

Notes

For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking. Adjust the sweetness of the sauce to your preference.

Nutrition

Find it online: https://sousviderecipe.com/teriyaki-chicken-rice-bowl-2/