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Teriyaki Chicken Rice Bowl

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Tender chicken cooked in a glossy homemade teriyaki sauce, served over fluffy rice with crisp steamed vegetables for a wholesome and flavorful rice bowl.

Ingredients

Scale

For the Chicken & Rice:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 cups cooked jasmine or white rice
  • 1 cup broccoli florets
  • 1 cup snap peas or green beans

For the Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger

For Garnish:

  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions

Instructions

  1. In a small saucepan, whisk together all sauce ingredients. Bring to a simmer over medium heat and stir until thickened, about 3–4 minutes. Remove from heat and set aside.
  2. Steam broccoli and snap peas until just tender, about 4–5 minutes. Set aside.
  3. In a skillet over medium-high heat, heat vegetable oil and cook chicken pieces for 6–8 minutes until browned and fully cooked.
  4. Pour teriyaki sauce over chicken and toss to coat evenly. Simmer 1–2 more minutes.
  5. Assemble bowls by placing a scoop of rice in each, topping with teriyaki chicken, and adding steamed vegetables on the side.
  6. Garnish with sesame seeds and chopped green onions before serving.

Notes

  • Swap chicken with tofu or shrimp for variations.
  • Add extra vegetables like carrots, bell peppers, or mushrooms for color and nutrition.
  • Double the sauce if you prefer a saucier bowl.
  • This dish makes a great meal-prep option—store in airtight containers for up to 3 days.

Nutrition

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