Description
This Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish featuring tender cubed chicken cooked in a homemade teriyaki sauce, paired with fresh stir-fried vegetables and served over steamed rice. Perfect for a quick and healthy weeknight dinner, it balances savory, sweet, and tangy flavors with a nutritious blend of protein, vegetables, and grains.
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts, cubed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Vegetables
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/2 cup julienned carrots
Rice and Cooking Oil
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Make the Teriyaki Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and the cornstarch slurry. Set this mixture aside to allow the flavors to meld and the slurry to be ready for thickening the sauce.
- Cook the Chicken: Heat the vegetable oil in a skillet over medium heat. Add the cubed chicken and cook for about 6-7 minutes or until the chicken turns golden brown on all sides and is cooked through.
- Simmer with Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Let it simmer for 2-3 minutes to thicken the sauce and coat the chicken evenly.
- Stir-Fry Vegetables: In a separate pan, quickly stir-fry the broccoli florets, sliced bell peppers, and julienned carrots over medium-high heat for 3-4 minutes until the vegetables are tender-crisp, retaining their vibrant color and crunch.
- Assemble the Bowl: Place the cooked rice into serving bowls. Top it with the teriyaki chicken and the stir-fried vegetables.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls to add a fresh, nutty finish before serving immediately.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Use brown rice for a healthier whole grain option.
- If preferred, add a pinch of red pepper flakes to the sauce for a spicy kick.
- Leftover bowls can be stored in the refrigerator for up to 2 days and reheated gently.
- For a vegetarian alternative, swap chicken with tofu and use a vegetarian-friendly soy sauce.
