Teriyaki Chicken Bowls
Colorful, easy weeknight bowls with juicy chicken, tender rice, crisp vegetables, and a glossy sweet-savory sauce. Perfect for family dinners or quick meal prep, delivering restaurant-style flavor at home with minimal effort.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 bowls
- Category: Easy Chicken Recipes
- Method: Stir-frying
- Cuisine: Japanese-American
- Diet: Non-vegetarian
Ingredients
1 1/2 pounds boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
1 tablespoon avocado oil or olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked jasmine rice, brown rice, or white rice
2 cups broccoli florets
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1 tablespoon sesame seeds, for garnish
For the Teriyaki Sauce:
1/2 cup low-sodium tamari or coconut aminos
1/4 cup water
3 tablespoons honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 garlic cloves, finely minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water, for the slurry
Instructions
Prep the chicken and vegetables. Cut chicken into 1-inch pieces and slice vegetables into bite-sized portions.
Start the rice. Begin cooking rice according to package instructions to save time.
Whisk the sauce base. In a small saucepan, combine tamari, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Mix until smooth.
Thicken the sauce. Create a cornstarch slurry with 2 tablespoons cold water, add it to the saucepan, and simmer until the sauce thickens and becomes glossy.
Sear the chicken. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden brown and cooked through.
Combine everything. Once rice is cooked and chicken is seared, pour the teriyaki sauce over the chicken. Toss to coat, then add cooked rice and stir gently. Divide among bowls and top with vegetables and sesame seeds.
Notes
Use low-sodium tamari or coconut aminos for halal compliance.
Store leftovers in an airtight container for up to 3 days.
Adjust rice variety to suit dietary preferences (e.g., quinoa instead of jasmine rice).
Find it online: https://viralchickenrecipes.com/teriyaki-chicken-bowls-2/