Teriyaki Chicken and Rice Bowls are an irresistible Asian-inspired dish that brings together juicy chicken, vibrant vegetables, and a rich, homemade teriyaki sauce. This recipe is perfect for those busy weeknights when you want a healthy, flavorful meal that the whole family will love.
Ingredients
Scale:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1/2 cup soy sauce
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups cooked white or brown rice
2 cups stir-fried vegetables (e.g., bell peppers, broccoli, and carrots)
Sesame seeds for garnish
Green onions, chopped for garnish
Instructions
Start by preparing the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well and bring to a simmer. Adjust the sweetness or saltiness according to your preference.
Once simmering, add the cornstarch mixture to the sauce, stirring constantly until it thickens (about 2-3 minutes). Remove from heat and set aside.
While the sauce is cooking, heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, cooking until they are golden brown and cooked through (about 6-7 minutes per side).
Once the chicken is cooked, pour half of the teriyaki sauce over the chicken, coating it well. Let it cook for another 2-3 minutes.
In a separate pan, stir-fry your choice of vegetables until tender-crisp (about 3-4 minutes). Season lightly with salt and pepper.
To assemble the rice bowls, start with a base of cooked rice. Top with sliced teriyaki chicken, stir-fried vegetables, and drizzle with the remaining teriyaki sauce.
Garnish the bowls with sesame seeds and chopped green onions before serving.
