Teriyaki Chicken Bowl
With a medley of stir-fried vegetables, juicy chicken, and a sweet and tangy teriyaki sauce, this teriyaki chicken bowl is a balanced all-in-one meal! Ready in just 30 minutes, it’s an easy weeknight dinner.
Servings: 4
Ingredients
For Teriyaki Sauce
- ¼ cup soy sauce (low sodium preferred)
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon grated fresh ginger root (or ¼ teaspoon ground ginger)
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
For Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
For Stir-fry Veggies
- 1 tablespoon olive oil
- 2 cups small broccoli florets (about 1 crown)
- 1 red bell pepper, thinly sliced (about 1 cup)
- ½ red onion, thinly sliced (about 1 cup)
- ½ teaspoon kosher salt
For Serving
- 2 cups cooked white or brown rice
- 2 green onions, thinly sliced
- sesame seeds, for garnish (optional)
Instructions
- If you’re cooking rice, get that started first.
- In a small bowl, combine sauce ingredients. Set aside.¼ cup soy sauce, 3 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon grated fresh ginger root, 2 cloves garlic, minced, 2 teaspoons cornstarch
- Cut the chicken into bite-sized pieces, about ½ to ¾ inches. In a medium bowl, toss the chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated.1 pound boneless skinless chicken breasts, 2 tablespoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4 minutes until the bottom side is crisp and golden. Stir and continue cooking 3 to 4 minutes more, until browned and cooked through (see note).1 tablespoon olive oil
- Reduce heat to medium-low. Whisk the sauce one more time to mix up any cornstarch that has settled to the bottle. Add sauce to the skillet with the chicken. Cook while stirring until thickened and clear, about 2 minutes.
- Remove pan from heat, put chicken and sauce into a clean bowl, and cover to keep warm. Carefully wipe out the skillet with paper towels.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add broccoli, bell pepper, and onion. Season with salt and cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.1 tablespoon olive oil, 2 cups small broccoli florets, 1 red bell pepper, thinly sliced, ½ red onion, thinly sliced, ½ teaspoon kosher salt
- Spoon rice into bowls. Top with teriyaki chicken and stir-fried veggies. Garnish with sliced green onions and sesame seeds, if desired.2 cups cooked white or brown rice, 2 green onions, thinly sliced
Video
Notes
- Alternative cooking method: There are two ways to cook this recipe. Sometimes, I remove the chicken from the pan without adding the sauce, then stir-fry the veggies (you won't have to wipe out the skillet), add the chicken back to the pan, and then the sauce ingredients. Cook for a couple of. minutes until the sauce thickens. The veggies aren't quite as crisp and colorful with this method but it saves a bit of time.
- Vegetables: Broccoli, red bell peppers, and onion are a classic stir fry trio; however, feel free to substitute other vegetables you have on hand, such as edamame, snap peas, carrots, or cabbage. (I'm usually pretty generous with the vegetables and add more than the amounts listed in the ingredient list!)
- Variations: If you prefer, boneless skinless chicken thighs can be substituted. You could also use tofu or shrimp for the protein. Adjust the cooking time as needed. For a spicy teriyaki sauce, add a pinch of red pepper flakes or sriracha.
- Meal prep: Teriyaki chicken is great for meal prep. Assemble the bowls in airtight containers; refrigerate for 3 to 4 days.
Nutrition
Serving: 1serving chicken, vegetables, sauce, and rice | Calories: 628kcal | Carbohydrates: 96g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1313mg | Potassium: 863mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1545IU | Vitamin C: 92mg | Calcium: 80mg | Iron: 2mg
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