Teriyaki Chicken Bowl Recipe
A quick and flavorful Japanese-inspired dish featuring tender chicken, a sweet-savory teriyaki sauce, and crisp vegetables served over rice. Perfect for weeknight dinners or meal prep.
Equipment
- Large skillet
- Saucepan
- Steamer or stir-fry pan (for vegetables)
- Mixing bowls
- Whisk
- Spatula
Ingredients
Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin sweet rice wine
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Bowl:
- 2 cups cooked white or brown rice
- 2 cups mixed vegetables broccoli, carrots, snap peas
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- Optional toppings: sliced avocado edamame, purple sweet potato
Instructions
Prepare the Teriyaki Sauce:
- In a small saucepan, combine soy sauce, mirin, brown sugar, garlic, and ginger.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
Cook the Chicken:
- Season the chicken pieces with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6-8 minutes, stirring occasionally until golden brown and cooked through.
- Pour half of the prepared teriyaki sauce over the chicken and simmer for 2-3 minutes until coated.
Prepare the Vegetables:
- Steam or stir-fry mixed vegetables until crisp-tender. Add a pinch of salt if desired.
Assemble the Bowls:
- Divide cooked rice among four bowls.
- Top with teriyaki chicken and arrange steamed vegetables on the side.
- Drizzle the remaining teriyaki sauce over the bowls.
- Garnish with sliced green onions and sesame seeds. Add optional toppings if desired.
Notes
- Marinate the chicken in teriyaki sauce for 30 minutes before cooking for extra flavor.
- Use cauliflower rice for a lighter option.
- Store extra teriyaki sauce in the fridge for up to a week for quick meals.
