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Maya

Teriyaki Chicken Rice Bowl: A Delicious Recipe You’ll Love!

A delicious Teriyaki Chicken Rice Bowl recipe that combines tender chicken, fresh vegetables, and a flavorful sauce served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
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
  • 1/4 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 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/4 cup sliced green onions
  • Sesame seeds for garnish

Method
 

  1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Set aside.
  2. In another small bowl, mix cornstarch and water until smooth. Set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
  4. Pour the teriyaki sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly.
  5. Add broccoli and carrots to the skillet, stirring to combine. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
  6. Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens.
  7. Serve the teriyaki chicken and vegetables over cooked rice. Garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 10g

Notes

  • For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce.
  • You can also substitute the chicken with tofu for a vegetarian option.

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