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Isabella

Teriyaki Chicken Rice Bowl: Easy Recipe to Try Tonight!

A delicious and easy-to-make Teriyaki Chicken Rice Bowl, perfect for a quick dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 2 green onions chopped
  • Sesame seeds for garnish

Method
 

  1. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce. Set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned and cooked through.
  3. Add the broccoli and carrots to the skillet with the chicken. Pour the teriyaki sauce over the chicken and vegetables. Stir to combine and cook for an additional 3-4 minutes, until the vegetables are tender and the sauce has thickened slightly.
  4. Serve the teriyaki chicken and vegetables over a bed of cooked rice. Garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 20g

Notes

  • For a healthier option, substitute brown rice for white rice and add more vegetables like bell peppers or snap peas.
  • To add a spicy kick, include a teaspoon of sriracha or red pepper flakes to the teriyaki sauce.

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