Print

Teriyaki Chicken Rice Bowl

Print Recipe

If you’re looking for a quick, nourishing meal that hits all the right notes—savory, sweet, colorful, and satisfying—this Teriyaki Chicken Rice Bowl delivers. Tender cubes of chicken are coated in a sticky homemade teriyaki sauce and paired with fluffy rice and crisp sautéed vegetables. It’s a beautifully balanced dish that’s just as good for a weeknight dinner as it is for meal prepping healthy lunches. Plus, it comes together in under 30 minutes, making it a go-to option for busy days when you still want something wholesome and delicious. Whether you use white rice, brown rice, or even cauliflower rice, this bowl is endlessly adaptable and always satisfying.

Ingredients

For the chicken and rice
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tablespoon vegetable oil
1 cup cooked white or brown rice
1 cup broccoli florets
1/2 cup bell peppers, thinly sliced
1/2 cup carrots, julienned or thinly sliced
2 green onions, chopped
1 teaspoon sesame seeds, for garnish

For the teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons honey or light brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 tablespoon cornstarch mixed with 1 tablespoon water (to thicken)

Instructions

Start by making the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce mixture and set it aside.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the cubed chicken in an even layer and cook for 6 to 7 minutes, turning occasionally until the pieces are golden brown and fully cooked through.

Once the chicken is cooked, pour the prepared teriyaki sauce into the skillet. Stir to coat the chicken evenly, then allow it to simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.

In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3 to 4 minutes, just until they’re vibrant and tender-crisp. You can do this in the same pan after the chicken is done if you want fewer dishes.

 

To assemble your bowls, divide the rice evenly between two bowls. Top each one with a generous portion of teriyaki chicken and sautéed vegetables. Finish with a sprinkle of chopped green onions and a pinch of sesame seeds.

Notes

This recipe is great for meal prep—just store the rice, chicken, and veggies separately in containers and assemble when ready to eat. It also works well cold as a rice salad.
To make it even healthier, swap white rice for brown rice or cauliflower rice for a low-carb version.
Want to bulk it up with more protein? Toss in a handful of cooked edamame or some sautéed tofu cubes.
If you’re craving some heat, add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.

Find it online: https://dailyfamilymeals.com/teriyaki-chicken-rice-bowl/